PUMPKIN BLONDIES WITH CHOCOLATE AND PECANS
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
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.
PUMPKIN BLONDIES
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
Categories Bar Desserts
Time 55m
Number Of Ingredients 13
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 WHITE CHOCOLATE AND PECANS
Soft pumpkin blondies made with brown butter and warm spices, and filled with white chocolate chips and pecans.
Provided by Allison - Celebrating Sweets
Categories Dessert
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line a 9x9 pan with foil and grease it. Set aside.
- In a small saucepan over medium heat, melt the butter. Continue to cook, stirring or swirling the pan occasionally until the butter becomes a golden brown color and starts to smell nutty. Watch it carefully and make sure the bits on the bottom of the pan do not burn. Remove from heat and cool the brown butter slightly.
- In a large bowl combine brown butter, brown sugar, egg, vanilla, and pumpkin, whisking until combined.
- In a separate bowl, combine flour, pie spice, baking powder, and salt. Add the flour mixture to the wet ingredients and stir until combined. Stir in the white chocolate chips and pecans (I reserve a few to press onto the top of the batter, as it makes for a prettier appearance).
- Pour the batter into the prepared pan and bake for about 20 minutes, until a toothpick inserted into the center comes out without raw batter on it.
- Cool slightly before cutting and serving.
Nutrition Facts : Calories 286 kcal, ServingSize 1 serving
PUMPKIN BLONDIES WITH PECANS AND CHOCOLATE CHIPS
Provided by Marisa @ Uproot from Oregon
Categories Dessert
Time 45m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Prepare an 8x8 pan by lining it with parchment paper.
- In a large bowl, combine pumpkin puree and melted coconut oil. Add in room temperature maple syrup, eggs, vanilla extract and pumpkin pie spice and stir until combined. Be sure all of your ingredients are room temperature in order to avoid the coconut oil becoming hard chunks as you mix.
- Add your flour, baking powder, salt, and roughly chopped pecans and chocolate chips to the mixture. The chopping will ensure you have more mix-ins in every bite! Stir until just combined.
- Spread the mixture evenly into your pan, and sprinkle additional pecans and chocolate tips on top if desired.
- Bake for 35 minutes, and then remove the pan and allow it to cool for 10 minutes before slicing the blondies into 16 squares.
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4.1/5 (11)Total Time 50 minsCategory SnackCalories 274 per serving
- Preheat oven to 350 degrees F. Grease a 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 mixtur 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 thin knife inserted into the center comes out clean, 35 to 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.
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- Preheat the oven to 350 degrees. Line a 9X13 casserole baking pan with aluminum foil and spray with baking spray. Set aside.
- Next, add the pumpkin spice, vanilla extract, salt, baking powder, and an egg. Mix until all ingredients come together. Add the pumpkin puree and flour and mix until the dough has come together. Fold in the chocolate chips.
- Spread the dough evenly on the prepared baking sheet. Sprinkle it with toffee chips on top and bake in the oven for 25 minutes. Remove from the oven and allow to cool completely before cutting into squares. Keep in an airtight container for up to three days.
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From selfproclaimedfoodie.com
5/5 (4)Total Time 40 minsCategory DessertCalories 219 per serving
- Over medium heat, melt butter with pecan pieces. Stir frequently as it continues to bubble. When the amount of bubbles subsides, there are small brown specs, and it smells like nutty caramel, remove pan from heat.
- After mixture has cooled in pot 4-5 minutes, slowly pour in eggs, stirring constantly until well combined. Add vanilla, stir to combine.
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From melskitchencafe.com
4.6/5 (14)Total Time 55 minsCategory Bars/BrowniesCalories 252 per serving
- Preheat oven to 350 degrees F. Line a 9X13-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, applesauce, granulated sugar and brown sugar on medium-high speed until smooth. Beat in egg and vanilla until combined. Add pumpkin puree 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 chocolate chips and pecans (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, 35 to 40 minutes. Cool completely in the pan before lifting the bars out of the pan, cutting into squares and serving.
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- Add the 3 ingredients together into a small bowl and stir until evenly combined. Set aside and make the blondie batter.
- Line a 9x9 inch baking dish with a piece of parchment paper. Lightly grease the parchment paper with butter. Set aside.
- Fill a small saucepot with about 1 inch of water. Place a small glass bowl on top. The bowl should fit snuggly into the saucepot and not be touching the water whatsoever. This set up is called a double-boiler. Place this over low heat.
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3.6/5 (53)Category DessertCuisine American
- Spray a 9x13 baking pan with cooking spray. Line it with parchment paper with extra long ends so you can lift out the blondies for easy cutting. (This step is optional.)
- In a large mixing bowl, or bowl of a stand mixer, cream the butter and sugar together. Beat in the egg and vanilla. Then add the pumpkin and mix well. Note: the batter may look somewhat curdled at this point, don't worry, that's normal.
- Sift the dry ingredients right into the bowl, and blend just until there is no dry flour visible. Fold in most of the chocolate chips, reserving some to sprinkle over the top.
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