The perfect ratio of melted butter, a rich and spicy pumpkin butter, flour and spices yield an especially buttery, gooey and chewy texture rivaling fudgy brownies. With the addition of white chocolate baking chips, toasted pecans and dried cranberries, these Pumpkin Spice Blondies will ring in your holidays upon first bite.
- 2 cups (250 grams) unbleached all-purpose flour, such as Gold Medal®
- 1 teaspoon (4.8 grams) kosher salt
- ½ teaspoon (about 3 grams) baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- Dash of ground cloves
- 1 cup (2 sticks/226 grams) unsalted butter, melted & cooled
- ¾ cup (144 grams) organic granulated cane sugar
- ½ cup (100 grams) packed organic light brown cane sugar
- 1 tablespoon (15 ml) pure vanilla extract, such as Nielsen-Massey®
- 1 large egg (mine weighed 51 grams w/o egg shell), at room temp, slightly beaten
- 1 jar (10 ounces/284 grams) Trader Joe’s® all-natural pumpkin butter
- 1¼ cups (7.5 ounces/213 grams) white chocolate baking chips, such as Trader Joe’s®
- 1 cup (3.75 ounces/106 grams) toasted pecans, coarsely chopped See Notes below for “How to Toast Nuts”
- ¾ cup (about 95 grams) dried cranberries, coarsely chopped, such as Ocean Spray® Craisins®
- Arrange oven rack in lower third of oven and preheat oven to 350ºF. Lightly grease a 9×13-inch metal baking pan with shortening. (I like to use my Williams-Sonoma Goldtouch® Nonstick Rectangular Cake Pan.) Line pan with baking parchment so there is an overhang. Do this by measuring parchment 4 inches in length additionally at each side of pan. This will allow 2 inches of coverage on each end once folded and tucked in. This will create “handles” which will help removing bars from pan and to easily transfer to cutting board to cut into even bars.
- In a medium bowl, whisk together flour, salt, baking soda and spices; set aside.
- In a large bowl, whisk together melted butter, sugars and vanilla until well blended and smooth (until sugar crystals have started to dissolve). Stir in the beaten egg and beat until fully incorporated. Add pumpkin butter; stir until well blended. Add flour mixture all at once and mix just until small streaks of flour remain. Using a rubber spatula, fold in white chocolate chips, nuts and dried cranberries. Scrape and pour batter into prepared pan and smooth the top evenly.
- Bake in preheated oven until the edges are browned and crisp, top is glossy with a soft crackled texture and a toothpick inserted into center comes out with small crumbs clinging to it, about 35 minutes. Do not bake over 35 minutes or blondies will become too dry and crumbly once cooled.
- Allow blondies to cool significantly on wire rack, at least 1 hour, before removing from pan. This amount of cooling time will make the blondies more solid and easy to handle. Remove from pan using folded parchment paper at sides of pan as “handles”. Transfer to large cutting board. Carefully cut into even squares using a ruler as a guide with a sharp chef’s knife peeling away parchment as you go.
- Keep blondies stored in an airtight container at room temperature or freeze.
How to Toast Nuts: Preheat oven to 350ºF. Place nuts in a single layer on an ungreased baking sheet. (You may line the baking sheet with parchment paper.) Bake until nuts become fragrant and lightly browned, about 7 to 8 minutes. Stir halfway through baking time and watch closely to prevent nuts from burning. Cool nuts completely before chopping and adding to recipe.
To speed the cooling process for the toasted nuts, immediately transfer to plate and place in freezer for 5 to 8 minutes.
For Gluten Free Option: Substitute 2 cups (256 grams) Cup4Cup (C4C) Gluten-Free Flour, available at Williams-Sonoma.
Recipe Adapted From (ingredients ratio only, not method): Martha Stewart
Original Recipe Source: WickedGoodKitchen.com
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