Pumpkin Blondies

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Pumpkin Blondies

There is a chill in the air and the leaves have become more golden in hue. Autumn is here and what better way to bring in the new season than with these chewy pumpkin blondies. If you are like me and love the flavor that unaltered pumpkin brings, these blondies are for you! These blondies start off by making a homemade pumpkin butter, which is a lot easier to make than it sounds. The homemade pumpkin butter removes the excess moisture and adds depth of flavor to the blondies. The pumpkin butter is lightly spiced, adding a subtle hint of autumn spices without overpowering the pumpkin flavor.

The key to any chewy blondie or cookies is to limit the amount of excess moisture you add in.

Pumpkin Blondies

Serving: 16 squares or 32 wedges

Ingredients:

Homemade Pumpkin Butter

  • 3/4 cup of pumpkin puree (170 grams)

  • 2 tablespoons of white sugar (26 grams)

  • 2 tablespoons maple syrup (50 grams)

  • 2 tablespoons apple juice (30 grams)

  • 1/2 teaspoon pumpkin spice

Pumpkin Blondies

  • 1 stick unsalted butter, melted (113 grams)

  • 1 cup dark brown sugar (200 grams)

  • 1 large egg

  • 1 egg yolk

  • 1/4 cup pumpkin butter (~56 grams)

  • 1 tablespoon molasses

  • 1 teaspoon vanilla extract

  • ½ cup of bread flour (60g)

  • ½ cup of all purpose flour (60g)

  • 1/4 teaspoon salt

Method:

Pumpkin Butter

  1. In a medium pot, add all the ingredients for the pumpkin butter and give them a mix till combined.

  2. Heat the mixture on medium high heat until it begins to bubble. Once it begins to bubble reduce the flame to low and let it bubble gently.

  3. Cook the mixture for about 20 minutes, while stirring constantly. The longer the mixture cooks for, the more intense the pumpkin flavor will be.

  4. Once cooked, pour the pumpkin butter into a heatproof container and let it cool. Place in the refrigerator to cool and keep.

    • Note: This recipe makes more than is needed for the blondies. Use the extra to top on waffles, pancakes, yogurt bowls or

Pumpkin Blondies

  1. First make the brown butter: Place the butter in a light-colored pot over medium heat and let it melt down until liquid. Once liquid, constantly stir the mixture and scrape the bottom and sides. Keep a watch on the butter for the next 5 to 8 minutes as it starts to sputter, bubble and become warm golden brown. There will be a lot of foam so in order to check on the color of the butter, pull the pan off the stovetop for a moment to let the foam subside. Once the whey of the butter has turned into a nice golden brown and releases a nutty aroma, turn the heat off and set the butter aside to cool.

    • 1 stick unsalted butter, melted (113 grams)

  2. Preheat the oven to 350 degrees.

  3. Once butter is cooled slightly, add the dark brown. Whisk until fully combined.

    • 1 cup dark brown sugar (200 grams)

  4. Add in the egg, egg yolk, pumpkin butter, molasses and vanilla extract. Whisk until fully combined and smooth.

    • 1 large egg

    • 1 egg yolk

    • 1/4 cup pumpkin butter (56 grams)

    • 1 tablespoon molasses

    • 1 teaspoon vanilla extract

  5. Add in bread flour, all purpose flour and salt. Fold everything together until combined and no dry pockets remain. 

    • ½ cup of bread flour (60g)

    • 1/2 cup all purpose flour (60 grams)

    • 1/2 teaspoon salt

  6. Grease and line an 8x8 pan, vertically and horizontally, with parchment paper so you have an easy hang to pull on once its baked.

  7. Pour the batter in. Use an offset spatula to help smooth the edges.

  8. Bake the blondies for about 20 minutes or just until the top looks dry and the edges are lightly golden brown. Use a toothpick to see if it is cooked through. Don’t over bake, take it out as soon as you no longer see wet batter.

  9. Pull out the the blondies from the pan and let them cool on a wire rack for about an hour.

  10. For the chewiest blondies, cut the edges as they tend to be crunchy and hard. Slice the blondies into squares or wedges and enjoy!