Originally published on October 22, 2012
My search for a great pumpkin blondie is over! I spotted this recipe over at Mel’s Kitchen Cafe; and, since Mel has never steered me wrong, I knew this would be a winner.
These blondies are tender and moist and pleasingly spiced with cinnamon as well as a hefty dose of traditional pumpkin pie spice. I made one change to the original recipe in that I swapped the semisweet chocolate chips specified for cinnamon chips because I think pumpkin and cinnamon are a match made in heaven. Whenever I have baked with cinnamon chips, the chips melt a little bit in the batter leaving little gooey pools of cinnamon throughout whatever it is I’ve baked. Works for me!
Pumpkin Blondies with Cinnamon Chips
Ingredients
- 2 1/3 cups flour
- 1 tbl. pumpkin pie spice
- 1 tsp. cinnamon
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1 cup (2 sticks) butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar
- 1 large egg
- 2 tsp. vanilla extract
- 1 (15-ounce) can pure pumpkin purée (not pumpkin pie filling)
- 2 cups cinnamon chips
- 3/4 cup walnuts or pecans; roughly chopped, optional (I left out)
Directions
Preheat oven to 350o F. Line a 9×13-inch pan with parchment paper or foil, leaving an overhang on each long side so the bars can be easily pulled out of the pan once they are done baking and cooling.
In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt; set aside.
In the bowl of a stand mixer or in a large bowl using a handheld electric mixer, cream the butter, granulated sugar and brown sugar on medium-high speed until smooth. Beat in egg and vanilla until combined. Add pumpkin purée and mix until combined. Don’t worry if the mixture looks curdled – that’s completely fine!
Mix in the dry ingredients, stirring just until combined. Fold in the cinnamon chips and nuts (if using).
Spread the batter evenly in the prepared pan.
Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few moist crumbs attached, 25 to 30 minutes.
Cool completely in the pan before lifting the bars out of the pan and cutting into squares.
Source: Adapted from a recipe at Mel’s Kitchen Cafe
