Candy Corn Pumpkin Blondies Food

PUMPKIN BLONDIES

Pumpkin Blondies image

Pumpkin Blondies are the perfect balance of chewy and cakey. Loaded with chocolate chips, these blondie bars are a fun fall treat to make for your family!

Provided by Jamie

Time 55m

Number Of Ingredients 13

Ingredients

2 1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 large egg
2 teaspoons vanilla extract
1 (15 ounce) can pure pumpkin puree
2 cups dark chocolate chips
3/4 cup pecans; roughly chopped

Steps:

1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with parchment, leaving an overhang on all sides. Grease with nonstick cooking spray. 2. In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt; set aside. 3. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree. If the mixture looks curdled, do not fret. 4. Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips and pecans. 5. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.

Nutrition Facts : Calories 202 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 blondie, Sodium 131 milligrams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

PUMPKIN BLONDIES WITH CHOCOLATE AND PECANS

Pumpkin Blondies With Chocolate and Pecans image

Festive and earthy, these bars are made with canned pumpkin purée, which nudges them toward cake territory while maintaining that chewy, rich and irresistible blondie texture. For a swirly chocolate ribbon effect, work with butter that is still ever-so-slightly warm, so that the chocolate chunks have a chance to melt a bit as you fold them in.

Provided by Samantha Seneviratne

Categories snack, cookies and bars

Time 50m

Yield 16 blondies

Number Of Ingredients 12

Ingredients

1/2 cup/115 grams unsalted butter (1 stick), melted and cooled slightly, plus more for greasing the pan
1/2 cup/125 grams canned pumpkin purée
1/2 cup/110 grams packed dark brown sugar
1/3 cup/65 grams granulated sugar
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
1 1/3 cups/170 grams all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
3/4 teaspoon kosher salt
3 ounces/85 grams bittersweet chocolate chunks (a generous 1/2 cup)
1/2 cup/50 grams coarsely chopped pecans

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.

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