Pumpkin blondies

By Jacquie Chamberlain
October 21, 2010
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Author Notes: I love blondies and decided to just play one day with different combinations. The pumpkin butter in these just adds a sweetness that you can't tell what it is, but if you want a more pumpkin presence, I'd add pumpkin puree instead.Jacquie Chamberlain

Serves: 12-24

  • 1 cup unsalted butter, softened
  • 2 cups brown sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 2 teaspoons orange zest
  • 2.5 cups unbleached, all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1/3 cup pumpkin butter
  • 1 cup white chocolate chips
  • 1 cup dark chocolate chips
  1. Preheat the oven to 350. Butter a 9 x 13 baking pan and set aside.
  2. With a stand or hand mixer, cream the butter and the sugar until light and fluffy, about 5 minutes.
  3. Add the eggs one at a time, scraping down the bowl in between each addition.
  4. Add the eggs one at a time, scraping down the bowl in between each addition.
  5. In another bowl, sift the flour, baking powder, cinnamon and salt together. Add the flour mixture to the butter mixture and mix until just incorporated.
  6. Fold in the pumpkin butter and chocolate chips before pouring the batter into the baking pan.
  7. Bake for 30-35 minutes or until they’re brown on the edges and starting to pull away from the pan.

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