Pumpkin White Chocolate Chip Blondies Recipes

Steps:

• Preheat the oven to 350F and grease and line an 8x8 inch square pan.
• Place sugar into a large bowl and pour the melted butter over it, mix with a whisk until well combined and smooth. Add in the egg and vanilla and mix until combined.
• Add in the pumpkin and mix until well combined and smooth.
• In a medium sized bowl, place the flour, salt, spices and chocolate chips and stir until the chocolate chips are coated in flour.
• Add the flour mix into your wet ingredients and stir until combined - don't be tempted to beat or over mix otherwise you'll end up with rubbery blondies.
• Tip the mix into your lined pan and smooth until level with a spatula/wooden spoon.
• Place in the oven for 25-30 minutes until an inserted skewer into the centre comes out clean. They will still look a little dark/moist in the middle, this is fine.
• Leave to cool in the pan for at least and hour before transferring to a wire rack.
• Once cool, slice into 9-12 pieces.
• Blondies will keep in an airtight container, at room temperature, for 3 days.

Steps:

• Heat oven to 350 degrees. Grease and line an 8-by-8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
• In a large bowl, whisk together the butter, pumpkin purée, sugars, egg yolk and vanilla extract. Fold in the flour, baking soda, cinnamon, salt and most of the chocolate and pecans. Transfer the batter to the prepared pan, smooth into an even layer and sprinkle the top with the remaining chocolate and pecans.
• Bake until the top looks dry and set and a toothpick inserted into the center comes out with moist crumbs attached, 25 to 35 minutes, rotating the pan halfway through. Transfer to a rack to cool completely.
• To serve, use the paper overhang to transfer the blondies to a cutting board. Cut into 16 pieces. Store at room temperature in an airtight container for up to 3 days, or in the freezer for up to 1 month.

Steps:

• Prepare crumb topping: In medium bowl, combine topping ingredients with fingers or pastry blender until well blended; continue until a soft dough forms. Cover and set aside.
• Prepare baking pan: Heat oven to 350 degrees farenheit. Grease an 8-inch square baking pan with 2 tsp of butter. Dust with 1 Tbsp flour. Tap out excess flour.
• Prepare blondies: With a fork, thoroughly mix together 1 1/4 cups flour, baking powder, salt, ground ginger, and sugars in medium bowl.
• Stir in melted butter, egg, vanilla extract, and pumpkin until well blended and smooth.
• Stir in chocolate chips just until blended.
• Spread pumpkin batter evenly in pan.
• Finishing: With your fingers, break off dime-sized pieces of molasses mixture. Sprinkle evenly over the top of the pumpkin batter.
• Bake in center of oven for 25 to 35 minutes or until toothpick inserted in center comes out clean with a few moist crumbs (not wet batter).
• Cool thoroughly in the pan on a wire rack for about 1 hour. Cut into 16 equal bars and remove from pan. Enjoy!