Thanks for joining me for Day Two of Fall Cookie Week. I hope you liked yesterday’s Chocolate Cherry Cookies. This afternoon I finally finished up with my sixth batch of cookies. Bakingso many cookies has seriously sapped my energy. You’d think all of the sugar would have the opposite effect.
For some reason, I’m a glutton for punishment. At some point, probably during my brainstorming session, I decided that in between my guests, a gift shoppe open house, a room renovation, and about a million other things, baking six different types of cookies was a great idea. Oy vey!!
Though it’s debatable whether today’s cookie is actually a cookie, I’m sharing my recipe for Pumpkin Blondies.
I started with a basic recipe from About.com and added pumpkin and spices. That’s what I love about pumpkin and baking. Because of it’s consistency, you can add pumpkin to almost any standard recipe and it’s ready for fall!
Here’s what you’ll need:
***Please note, based on several comments, it seems that this recipe only works in my kitchen. I’ve made this twice, with amazing results. I’m not 100% why it’s not working for other people. I was going to delete this recipe entirely, but ultimately decided to leave it, but add this warning. There is a good chance this recipe may result in a big pile of goop. You may want to add more flour or increase the cooking time based on your own cooking experience. Proceed with caution.
1/2 cup butter, melted
1 cup packed light brown sugar
1 & 1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon vanilla
1 can (15 ounces) pumpkin puree (the smaller can, NOT pumpkin pie mix)***
1/2 cup white chocolate chips
Powered sugar for dusting
Let’s get baking:
Preheat your oven to 350 degrees F and lightly grease and flour a 13×9-inch baking pan.
In a large bowl, mix together butter and brown sugar. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, spices, and salt. Set aside.
To brown sugar mixture, whisk in egg, vanilla, and pumpkin until combined.
Slowly mix in flour mixture and stir until just combined. Gently stir in your white chocolate chips.
Pour batter into pan. Bake for 20 minutes or until a tooth pick inserted in the middle comes out clean. Allow to cool completely on a wire rack.
Sprinkle with powdered sugar and cut into desired serving size.
Due to some folks having issues with this recipe, I retested it this morning follow my recipe exactly. The only change I made was using chocolate chips instead of white chocolate chips because that’s what I had on hand. (I prefer the white chocolate chips in case you were wondering)
Again, as you can see from the instagram picture above, the resulting blondies turned out just as fabulous as the first time. Light, fully, and full of pumpkin flavor! They took exactly 20 minutes to bake.
My only thought as to why this may not be working for folks is because of the pumpkin. Be sure you are getting the smaller can. This is the 15 oz size as noted in the recipe. Make sure it is pumpkin puree and not pumpkin pie mix.
Also, depending on your oven, you make just need to bake them a little longer. You’ll know they are ready when you insert a toothpick and it comes out clean.
Thank you for all the feedback and I hope this addition is helpful to those that were having issues. Please let me know.
Now it’s time for a giveaway. During my actual open house I’m giving away a basket full of locally made items, plus some of my favorite things from the shop.
As I mentioned on Sunday, I wanted to include all of you as much as I could, so I decided to make two of these fabulous baskets. One I will give away to a visitor to my Fall Open House; the other I will ship to one of you lucky folks! Pretty amazing, right?! The value of each basket is estimated at $100.
I think Rafflecopter worked pretty well for the Lost Crates giveaway so we are going to try that again. To enter you’ll have to answer a basic question about fall. Bonus entries are available for liking Inspired by Charm on Facebook and following Inspired by Charm on Twitter.
The Rafflecopter widget will appear below this sentence. Please give it a few seconds to load.
This giveaway closes Sunday, September 16, 2012 at 11:59 p.m. EST.
This giveaway is open to residents of the US or Canada.
Good luck, everyone!!
Fall Cookie Week Roundup:
Sunday – Fall Baking Link Party!