Pumpkin White Chocolate Chunk and Candied Ginger Blondies

By Mrs_imUnLawson

Ingredients

• 1/4 Cup butter
• 3/4 Cup white chocolate chips
• 1/2 Cup granulated sugar
• 1 Cup all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 Cup white chocolate chips
• 2 eggs
• 2 Tablespoons sour cream
• 1/2 Cup pumpkin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fresh grated nutmeg
• pinch of kosher salt
• 1/4 Cup chopped crystallized/candied ginger
• 1/2 Cup powdered sugar
• 4-5 Tablespoons heavy cream

Details

Adapted from picky-palate.com

Preparation

Step 1

1. Preheat oven to 350 degrees F. Melt butter in a microwave safe dish until melted and hot. Pour in chocolate chips, let sit for a minute then stir until melted. Set aside. In a large bowl add sugar, flour, baking powder, salt and white chips. Stir in melted chocolate. Beat eggs and sour cream into a small bowl, then mix into main bowl. Stir in pumpkin, cinnamon, nutmeg and salt until just combined then pour into a foil lined 8×8 inch baking pan that’s been sprayed with cooking spray. Top with 1/4 Cup chopped candied ginger. Bake for 28-35 minutes or until toothpick comes out clean from center. Let cool completely, cut into squares then refrigerate (so much better chilled, trust me on this one :)

2. Mix heavy cream and powdered sugar in small bowl until smooth, drizzle over blondies just before serving.