Welcome To Day 14 Of Baking With Pumpkin!
The original idea I wanted to have for my Holiday Party centerpiece for my husbands command, did not come to fruitarian as I had wanted, exactly.
I am trying to be able to purchase everything only here in Japan to save on costs and waiting times. It has somewhat been easier but also at the same time a really huge pain.
So I had to compromise with myself and pretty sure I now have a nice centerpiece ready to present to the whole committee tomorrow. We shall see as there will be 4 different ones to be voted on, 3 aside from mine, from my own committee.
I set it all up and took pictures of it this evening in between baking and then I printed my pictures I will be presenting tomorrow. It stresses me a little. I am wanting it to be over soon,lol.
I have to be honest, I had never made a “Blondie” before today. Not sure why not exactly but these ones are a keeper for sure. I am really enjoying all the flavors I am finding work with pumpkin. These have nuts and 2 different kinds of chips in it. Really tasty and easy to make!
- 2½ Cups All-Purpose Flour
- 2½ Teaspoons Ground Cinnamon
- ¾ Teaspoon Ground Ginger
- ½ Teaspoon Ground Allspice
- ½ Teaspoon Ground Nutmeg
- ½ Teaspoon Salt
- 1 Cup Unsalted Butter, melted and cooled to room temperature
- 1 Cup Dark Brown Sugar
- ½ Cup Granulated Sugar
- 1 Egg
- 1 Tablespoon Vanilla Extract
- 1 (15-ounce) Can Pure Pumpkin Puree
- 1 Cup Butterscotch Chips
- 1 Cup White Chocolate Chips
- 1 Cup Pecans, coarsely chopped
- Preheat oven to 350 degrees F. Grease a 8x8 or 9x13-inch baking pan and line with parchment paper, with enough to hang over the sides; set aside.
- In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg and salt; set aside.
- In a large bowl, whisk together the melted butter and both sugars until completely smooth and no lumps remain. Add the egg and vanilla and whisk to incorporate, making sure the egg has been completely mixed in. Add the pumpkin and again whisk to fully incorporate. Add the flour mixture to the batter and, using a rubber spatula, fold the mixture until combined and no pockets of flour remain. Fold in the butterscotch chips, white chocolate chips and pecans. Pour the batter into the prepared pan and smooth into an even layer.
- Bake until a toothpick inserted into the center comes out clean, 45 to 60 minutes. If using the 9x13 pan bake 35-40 minutes.Set the pan on a wire rack to cool completely, then use the parchment handles to lift the bars out of the pan and cut into squares. Store in an airtight container at room temperature for up to 5 days.