Pumpkin season… I mean November is in full swing, so why don’t you indulge in some pumpkin recipes, more specifically these pumpkin blondies – you won’t be disappointed.
I’ve taken my basic white chocolate blondie recipe and enhanced it by making it festively flavoured with pumpkin – it’s a must!
It’s packed with sweet brown sugar and white chocolate but complimented by the pumpkin puree and ground spices, they work very well together. It’s one of those weird sounding but delicious tasting.
As we enjoy the crisp morning and dark evenings, why not enjoy them with something thats perfectly flavoured – it’ll warm you right through!
Anyway, let’s get started, shall we?
200g white chocolate.
160g light brown sugar.
150g pumpkin puree.
100g plain flour.
1 1/2 tsp ground cinnamon.
1/2 tsp ground ginger.
1/2 tsp fresh nutmeg, grated.
1/2 tsp ground mixed spice.
1/4 tsp ground cloves.
1/2 tsp salt.
100g white chocolate chips (optional).
80-100g white chocolate spread (optional).
Autumnal leaf sprinkles (optional).
Before you get into making the blondies, you’ll want to do some prep work. Start by weighing up all of your ingredients, line your 8 inch square tin and preheat your oven to 180˚c/350˚f and get any equipment you intend on using.
Into a bowl, place your butter and white chocolate and melt them in the microwave over 20 second bursts, stirring in-between each burst just until everything has melted and is now smooth and well combined.
Once the butter and chocolate are melted, add in your light brown sugar and whisk it in until fully incorporated. The mixture may turn into a slime like consistency – this is normal, don’t worry.
Now add in the pumpkin puree and whisk them in until its fully incorporated – you should notice a change in the consistency of the mixture, this is normal.
Next you can add in the plain flour, ground spices and white chocolate chips, you’re best to incorporate them using a silicon spatula, this is what I find the best to work with. Once you can’t see a trace of the flour/salt, stop mixing, you don’t want to over-mix the batter. The consistency will have changed again and become thicker, which is expected.
Pour the blondie batter into your lined 8 inch square cake tin and level it out using your silicon spatula – it may not seem like you need to level it out but to ensure consistent baking, you’re best to do it.
Get your white chocolate spread and add dollops around the top of the blondies, then swirl it around the tin using a butter knife (if you think there doesn’t look enough, don’t worry, its swirled and buried into the blondie batter. You haven’t lost anything, its just hidden). This is where I also add the sprinkles on top but they are optional.
Place into your preheated oven and bake for 25-30 minutes. The centre should come out clean (it should be golden brown around the edges, which is always a good sign).
Once baked and out of the oven, allow to cool fully before you try to cut them. I recommend leaving them in the fridge for at least 8 hours, if you can, this makes them easier to slice and helps them remain perfectly fudgy.
Now they are fully cooled, you can cut them into slices. I cut mine into 8 bars but you could always cut them into 16 rectangle portions but you cut them to suit you!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.