Pumpkin spice, on the whole, has gotten a pretty bad rap the last couple of years. John Oliver said some very mean things about this delightful gourd on his show. And this profanity-laced rant from Jezebel leaves us no doubt where some people stand on the subject. But I don’t care. I do not, internets. I like eating pumpkin things in the fall, even though I know I can buy a can of pumpkin puree year-round. It’s not the same, it’s just not, and lalalalala I can’t hear you.
So, on my nightly Pinterest browsing, I found a pumpkin blondie recipe from the Oh Sweet Basil blog. They looked awesome. Moist, with that gooey brownie texture I love. A bonus was having all the ingredients sitting in my pantry. I LOVE it when simple ingredients come together to create something delightful. I only made a few minor changes, due to my personal preferences.
– I used salted butter and reduced the listed amount of salt. I know all the reasons you’re supposed to cook with unsalted butter. I’ve tried it. And, I just don’t like it.
– I have a standard shortcut when making anything pumpkin spice (yes, I SAID it, internet), which is whenever it lists all the spices, I just add the amounts all together and add that amount of pumpkin pie spice, my pantry lifesaver.
– The original recipe called for 2 tsp of pure vanilla extract. I had some LorAnn Vanilla Butternut flavoring from King Arthur Flour in my pantry, and used one teaspoon of it instead – it’s very strong, so 2 tsp would have been overkill.
- 2½ cups all purpose flour
- 1 tbsp pumpkin pie spice
- ¼ tsp salt
- 1 cup lightly salted butter, melted and cooled slightly
- 1 cup light brown sugar
- ½ cup white sugar
- 1 large egg
- 1 tsp Vanilla Butternut flavoring or 2 tsp pure vanilla extract
- 1 15-oz can pumpkin puree (not pumpkin pie filling)
- 1 cup white chocolate chips
- 1 cup chopped pecans, toasted (ALWAYS toast your nuts)
- Preheat oven to 350 degrees. Line an 8x8 baking dish with parchment paper.
- Toast your pecans and set aside to cool.
- In a medium-sized bowl, combine flour, pumpkin pie spice, and salt. Set aside.
- In a large mixing bowl, beat butter and sugars for about a minute, then add the egg and flavoring and beat until the egg is fully incorporated. Then add the pumpkin puree and beat slowly until fully incorporated. Add flour and stir just until you don't see any more white specks. Then add your white chocolate chips and pecans. Stir until they are evenly distributed throughout the batter.
- Pour batter into prepared dish. Batter is very thick. Spread with a spatula.
- The original directions said bake for 40 to 50 minutes but mine needed a full 70 minutes to bake. This is a very thick bar baked in an 8x8 pan, so if you want a thinner bar with a shorter cook time, you might try it in a 9x9 or even 9x13 pan. Cook it until the middle is fully set, and a toothpick inserted into the center comes out clean.
- Cool and cut.
My note is that these things are VERY moist and gooey, even when fully cooked. Although it might not be necessary, I would actually recommend storing them in the refrigerator simply due to how moist they are. The more moisture that is present, the more bacteria can breed, and we can’t have anyone getting sick on delicious, wonderful pumpkin spice ANYTHING.