Thursday, November 13, 2008

Pumpkin-White Chocolate Blondies

Yesterday was, for no good reason, a stressful day.  I have those sometimes, where nothing goes wrong and yet I feel anxious all day.  The prescription for days like that? Baking and a run.  It works every time!
I came home from student teaching, needing to get into the kitchen but unsure of what I wanted to bake.  Remembering the can of pumpkin and bag of white chocolate chips in one of my drawers, I did a little Google searching and found this fantastic recipe.  I adore the combination of pumpkin and white chocolate, and the added pumpkin pie spice makes this, I think, my favorite pumpkin recipe so far this fall! (Of course, I've probably said that about every pumpkin recipe I've made...)

(adapted from Martha Stewart)

2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) white chocolate chips

Preheat oven to 350 degrees.
Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides.
In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
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, 30 to 40 minutes. Cool completely in pan.
Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into squares.


Colleen said...

Yay! Just what I was looking for! Do you think the addition of fresh cranberries would be good here?

Katie said...

These look absolutely fabulous!! Colleen and I were just talknig about pumpkin blondies. mmm.... And OMGosh! I love that plate! Where is it from?? :)

Maria said...

I posted pumpkin white chocolate scones today, funny! I hope you have a better day today!!

KMAYS said...

Yum! I'm itching for a baking fix as well.

Lisa said...

These sound really good. I'm wondering if I can sub mashed bananas for the pumpkin puree? I have a few very ripe bananas I need to use up and Banana White Chocolate blondies sound yummy. Maybe I can figure out how to do a caramel drizzle too..hmmm. You've inspired me! Great blondies!

That Girl said...

Yum! I haven't made anything pumpkin for a couple weeks now - it's about time.

Brigitte said...

I don't want to tell you how long it took me to figure out how to comment on this thing. I should be sleeping, but I had to let your readers know how wonderful these things were. Yum Yum! I think I could eat a million of them, and you know that I'm not that big on all the desserts. Great job Cate!!!

Erin said...

I made these!! Thanks for posting this awesome recipe! Here's my experience at making them.