I’m all about pumpkin this time of year! I had 3 pumpkins worth of puree, and these blondies were some of the goodies that we enjoyed from said puree. The recipe is a one-bowl wonder, found and adapted from Crazy for Crust, and comes together super fast. The resulting blondies are perfectly spiced, and their texture is just perfect!
Pumpkin Spice Blondies
Yield: One 9”x13” Pan
- ¾ cup brown sugar
- ½ cup unsalted butter, melted
- 1/3 cup pumpkin puree
- ¼ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg, optional
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- 1 ¾ cups all-purpose flour
- 1 ½ cups semi-sweet chocolate chips
Preheat oven to 350°F. Line a 9”x13” pan with aluminum foil and grease generously. Set aside.
In a large bowl, combine brown sugar, butter, pumpkin puree, and granulated sugar. Whisk until combined. Add egg yolk and vanilla extract and whisk until thoroughly combined. Mix in cinnamon, nutmeg (if using), baking soda, salt, ginger, and allspice. Add all-purpose flour and gently mix until just combined. Fold in chocolate chips.
Transfer batter to prepared pan. Use lightly dampened hands to press the batter evenly into the pan. Bake until the edges are lightly browned and the center looks slightly under baked, 18 to 25 minutes. Remove from oven and cool completely in the pan itself. Remove from pan, slice, and serve.
Lately we have been getting pounded by snow and freezing rain. The cold weather makes it unbearable to go out and run errands, and so we’ve been stuck indoors. Although not being able to go out for more than a few days at a time may seem dreary, it does give us a chance to catch up on things at home that we otherwise tend to overlook. During one of our latest snow/ice storms, my husband and I got a chance to finally organize our garage, a task that we’ve been putting off for 3 months!
I’ve also had time now to focus a bit more on some home baking that I’ve been wanting to do. I recently made these gorgeous Mango Bars that I’ve had my eyes on since they were posted on VeggieZest. They are basically the mango version of a Lemon Bar. When I saw them for the first time, I was sure that my husband would enjoy them because he is a mango fanatic. Did he enjoy them? Let’s just say that “enjoy” is an understatement 🙂
Yield: One 9”x13” Tray
- 2 cups all-purpose flour
- 1 cup unsalted butter, at room temperature
- ½ cup sugar
- 4 eggs
- 1 cup mango puree (fresh or canned)
- 1 (14 ounce) can sweetened condensed milk
- 2 teaspoons all-purpose flour
- 1 teaspoon baking powder
- 1 lemon, juiced
- Powdered sugar, for garnish
Preheat oven to 350˚F and set aside a 9”x13” baking pan lined with aluminum foil.
Combine all ingredients for crust in a bowl and mix until a dough is formed. Spread the dough onto the foil-lined pan. Spread evenly over the base and halfway up the edges. Prick all over with a fork and bake for 20 minutes.
In a large bowl, whisk the eggs lightly. Add mango puree and condensed milk and mix until thoroughly combined. Add remaining ingredients and mix well. Pour the custard into the cooled crust, and bake for another 25 to 30 minutes, until the sides are set and the center is still slightly wobbly.
Cool completely and refrigerate until firm.
Dust with powdered sugar before serving.