Pumpkin white chocolate blondiesPosted: September 29, 2009 | |
Ahhhh fall is here. I love baking with pumpkin, cooking with pumpkin, and picking/carving pumpkins. Nothing says fall, Halloween, or Thanksgiving without pumpkin. I love pumpkin cheesecakes, pumpkin soups, pumpkin candies, etc…so when I heard of the pumpkin shortage and couldnt find pumpkin here, I was quite upset. I have been looking for canned or pie pumpkins for weeks now and today found some. I grabbed up 6 cans and three pie pumpkins just in case..LOL! I found this recipe on Food alla Puttanseca and fell in love with them right away!
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.