Pumpkin Blondies

By bweber

Ingredients

• 3 cups firmly packed) light brown sugar
• 3/4 cup unsalted butter
• 1/2 cup canned pumpkin (NOT pumpkin pie filling)
• 2 large whole eggs at room temperature
• 2 teaspoons vanilla extract
• 3 cups + 6 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3/4 cup white chocolate chips
• 3/4 cup cinnamon chips

Preparation

Step 1

Pre-heat oven to 350 degrees

Line a 13×9 pan with parchment paper; set aside

In a medium heavy duty saucepan, heat brown sugar, butter and pumpkin over medium heat and stir constantly until melted into a thick golden brown mixture; remove from heat

Whisk in eggs and vanilla until combined

Whisk in flour, salt, baking powder, cinnamon and nutmeg just until combined; stir in chips

Pour batter into prepared pan; Bake for 36-40 minutes or until top begins to crack and a knife or toothpick comes out clean

Allow to cool before removing from pan and slicing; wrap leftovers tightly in seran wrap or tin foil and enjoy within one week; can be frozen for up to one month