I’m not to sure why these are called Blondie’s, because Blondie’s are usually firmer; but heck if you want another excuse to bake with pumpkin these are perfect. Really moist little cake squares.
Pumpkin Blondie’s via The Girl Who Ate Everything
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
2 cups chocolate chips
3/4 cup pecans, chopped (optional)
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.
These are the classic brownies I make, and in my opinion are the best. I say in my opinioun because I know how people have different prefences when it comes to brownies, and these are my personel prefence. Moist, fluffy, rich brownies. The guys at my dad’s work always request these, and they can never get enough of them. They have this candy jar filled with a assortment of candys and nobody every eats the m&ms, so whenever it’s just the m&ms leftover they send them home with my dad, and I then make these brownies and put the m&ms ontop. When I don’t have time to experiement or think of something new to bring to a gathering I always go for these and everyone loves them.
1 1/4 cups cocoa powder
1 1/4 cups flour
12 oz butter
3 cups sugar
2 tsp. vanilla
Preheat oven to 350F.
Grease a 9×13-inch baking pan. Sift together cocoa powder and the flour. Melt the butter over low heat. Remove from the heat and stir in the sugar. Add the eggs, 2 at a time stirring after each addition. Stir in the vanilla. Add this mixture to the dry ingredients and stir until combined. Pour batter into the prepared pan and bake for 45-50 minutes or until cake tester comes out clean.
I made these cupcakes for one of the world series games and they were a huge hit, and the Giants won!! I got this recipe from Martha Stewart.
1 sugar pumpkin, (about 1 1/2 pounds), peeled and seeded
1/2 cup Pumpkin Puree, or canned pumpkin puree
1 cup pecans
1 1/2 cups all-purpose flour
1 1/4 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch of ground cloves
3/4 cup vegetable oil
4 large eggs
Cream Cheese Frosting Directions
1.Preheat oven to 350 degrees. Line two muffin tins with paper liners. Grate pumpkin in a food processor or on the large holes of a box grater (you should have about 2 1/2 cups). Transfer to a medium bowl, and add pumpkin puree and pecans.
2.In the bowl of a food processor fitted with the metal blade, combine flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; pulse to combine. With machine running, add oil and eggs; process until smooth, scraping sides of bowl as needed. Add pumpkin mixture; pulse to combine.
3.Spoon about 1/3 cup batter into each cupcake liner. Bake until a tester inserted in the center comes out clean, about 25 minutes. Transfer to a wire rack to cool.
5.Decorate cupcakes with frosting