Pumpkin Blondies

Here are the facts: People treat me differently when I’m blond then when I’m brunette. Pros and cons to both, but definite distinct differences. Don’t even get me started about how differently you are treated fat versus thin.

When I’m blond, doors tend to get opened more often and I can get away with innocent mistakes. You know, “blond moments” like pouring hot water on my windshield instead of scraping off the ice. In my defense I grew up in boiling hot Arizona with no snow. But then on the down side, people often assume nothing’s going on upstairs. Dumb until proven otherwise. I’ve had someone tell me that I’m a lot smarter than I look. Umm…thank you?

When I’m brunette, I’m asked more about politics and where I got my degree, not where I got my hair done. But I’m also assumed to be stone-cold sober person with no interest in having fun. While the first part is true, I am always up for a good time.

So right now, with my thick brown roots showing, I’m enjoying both sides of the coin. Or at least that’s what I’m telling myself until I can find time to get my hair done.

I have never been a huge fan of blondies. I tend to be drawn toward the chocolate version but these were pumpkin blondies were sent to me by my friend Amy and I had to try them. They originally were made with chocolate chips but her version used white chocolate and butterscotch chips. This version was really good but you know me…I love chocolate, so I think I will try the other version next time just because I can. Although they aren’t lookers, their texture is supermoist and chewy, and their flavor will win you over.

Pumpkin Blondies
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Ingredients
  • 2 cups all-purpose flour
  • 1 T. pumpkin pie spice
  • 1 tsp. baking soda
  • ¾ tsp. salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1¼ cups brown sugar
  • 1 large egg
  • 2 tsp. vanilla extract
  • 1 cup pumpkin puree
  • 1 cup white chocolate chips
  • 1 cup butterscotch chips
  • ½ cup pecans, chopped (optional)
Instructions
  1. Preheat the oven to 350° F. Line a 9×13-inch baking dish with foil. In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree. With the mixer on low speed add the dry ingredients and mix just until incorporated. Fold in the white chocolate and butterscotch chips (and pecans, if using) with a rubber spatula.
  3. Spread the batter evenly into 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 crumbs, about 35-40 minutes. Transfer the pan to a wire rack and let cool completely before cutting.
  4. To serve, lift the cake from the pan using the foil and transfer to a cutting board. Peel off the foil and using a sharp knife, cut into 24 squares.
Notes
Source: adapted from Martha Stewart
Yum

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Comments

  1. I think I would prefer the butterscotch and white chocolate chip version…yum! I have to try these – my favorite type of blondies are chewy and moist!

  2. Some cinnamon chips might be good in these too!

    Congrats on your marathon!

  3. I think I will tell myself that same thing..that I am just trying to experience life as both a blonde and a brunette! Good one!

    These blondies look delicious! You might have just turned me into a pumpkin lover 😉

  4. I made these last week! They were sooo good, and even my coworkers who were skeptical about pumpkin (I know, weird) loved them!

    I hear you on the blonde versus brunette thing…I dyed my blonde hair brown recently after being blonde my whole life and it’s definitely different!

  5. I recently made some pumpkin blondies and they came out more cake like than “blondie” like. I am going to have to give yours a try! They look delish!

  6. Love the new design! I get treated differently because i’m blonde too.. i guess we just stand out! These blondies look really good!

  7. My family and my hubby’s co-workers are BIG pumpkin lovers so I want to give these a try.

    For those of you wanting to do chocolate instead of white choc/butterscotch, milk chocolate tends to be a better companion for pumkpin. :o) Not sure why, just a better flavor. I usually use semi-sweet in everything, but keep milk choc on hand for pumpkin treats!

  8. Sometimes I wonder how much of it is being blonde rather than how you carry yourself. I know when I get my hair done and feel good about myself I get more attention. Whether blonde or brunette, a smile goes a long way…

  9. I’m with you on the chocolate thing, but this time of year, I love anything with pumpkin in it! These sound good, I bet butterscotch with pumpkin would be so good! Interesting about the blond vs brunette. I’ve only been blond for a few months in my life, and to be honest, I kinda was an airhead then anyway! 🙂

  10. I made two batches of these yesterday and they are GOOD!! My second batch I used only one stick of butter and they still turned out moist and chewy. I also used whole wheat flour in both and they are scruptious, and (slightly) healthier. 🙂

  11. I made these today and LOVE them! I’m not a blondie person either, but these are moist and sweet and delicous!

  12. i’ve nvr had an actual blondie but this recipe sounds extremely good! 🙂

  13. This is one of my grandmother’s favorite.

  14. I made these today, and they turned out completely cakey and not at all blondie-like! I’mm try them again with half the flour, and an extra egg and hope for a true brownie-like texture.

  15. Made these for Thanksgiving this year. They were awesome! They were the cookie texture that I expected, more like cake or pumpkin bread bars. But it didn’t matter, we still loved them! I used a mixture of dark, milk, white and butterscotch chips that added up to the 2 cups. It made both the pumpkin lovers and the chocolate lovers happy. =) Made two more batches this week for hubby to take to a potluck at work. One of our new faves, for sure!

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