I know what you are thinking, who needs another pumpkin recipe? But hear me out first. These pumpkin blondies are one of the best thing I have ever baked! I have become seriously addicted to them, I had to force myself to give them away (to my husband to take to work) before eating the whole lot in a day.
I don’t know if it’s the pumpkin or the fudge or the white chocolate or any of the other ingredients I threw into the mix, but these blondies are special. Try them and you won’t be disappointed.
Besides, why baking another batch of chocolate brownies that you can find anywhere? Bake something out of the ordinary like these Pumpkin Blondies and you will impress all your friends! That is, if you have any self-control and are willing to share them! Since I posted a photo on my Instagram, I have already sent the recipe to four people who wanted to bake them for Halloween parties! :)
Recipe adapted from Table for Two.
- 2 1/2 cups (320g) plain flour
- 1/2 tsp salt
- 1 tbsp cinnamon powder
- 1 cup (225g) unsalted butter, melted and cooled to room temperature
- 1 cup (220g) dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 egg
- 1 tbsp vanilla extract
- 1 can pumpkin puree
- 1/2 cup (100g) fudge chunks
- 1/2 cup (100g) white chocolate chunks
- 1/2 cup (100g) peanuts, roughly chopped
Preheat the oven to 175 ºC. Grease and line a 22×22 cm baking pan with parchment paper.
In a medium bowl, sift together the flour, cinnamon powder and salt. Set aside.
In another bowl, mix together butter, brown and white sugars with an electric whisk. Add the egg, vanilla and pumpkin puree. Mix until well combined.
Slowly add in the flour mixture and mix until everything is fully incorporated.
Fold in the fudge chunks, white chocolate chunks and chopped peanuts with a spatula.
Pour the batter into the prepared baking pan and bake for 45-50 minutes, or until a toothpick inserted into the centre comes out clean.
Take the pan out on of the oven and let cool completely. Then remove the cake by lifting the edges of the parchment paper. Cut the cake into square and leave them on a wire rack to cool down completely.