Wednesday, November 3, 2010

Pumpkin Blondies {AKA Redheads}

I told my husband that I found a recipe for Pumpkin Blondies that I wanted to try, and he told me they should be called Redheads...I agree. Nonetheless, these are delicious and you should definitely give them a try!

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 chocolate chips

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.

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.

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.

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.

Recipe adapted from here.


  1. This looks SO good! I do love redheads!

  2. This is in response to your question on my blog post today: I actually got the bath thing from a friend who got it from her mom who used it on all their kids. It's totally old school and probably the same one you had growing up.

    p.s. Thanks for the recipe. Can't wait to try it out!

  3. I love it--a good use for my pumpkin puree I froze from our pumpkin this year.