Pumpkin Blondies


They were almost right when they said that a picture is worth a thousand words.  Not only is a picture worth a thousand words, it’s worth a thousand memories, a thousand dreams, a thousand laughs, a thousand cries, and a thousand thoughts.  Pictures say a lot.  More than most of us ever could.




Adapted from Jessica over at {my baking heart}, http://mybakingheart.com/2010/11/24/streuseled-caramel-pumpkin-blondies/.  See the link here for how to brown butter, https://happyspinach.wordpress.com/2012/08/17/something-delicious/.

For the streusel

  • 2 tablespoons cold, unsalted butter
  • 2 tablespoons unbleached all purpose flour
  • 2 tablespoons turbinado sugar
  • pinch of kosher salt
  • 1 teaspoon agave nectar or maple syrup

For the batter:

  • 1 cup unbleached all purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • a generous grinding of fresh nutmeg
  • 120 grams / 1/2 cup unsalted butter
  • 2/3 plus 1/4 cup unrefined cane sugar
  • 1 large egg
  • 1 egg yolk
  • 1 tablespoon pure maple syrup
  • 1 tablespoon unsulfured molasses
  • 1 1/2 teaspoon pure vanilla extract
  • 1 cup pumpkin puree

In a small bowl, combine the flour, sugar, and salt for the streusel.  Drizzle in the agave nectar and cut in the butter using a pastry cutter or a couple of knives.  Store in the fridge while you prepare the blondie batter.

To begin the blondies, preheat your oven to 350 degrees F with the rack in the center of the oven.  Thoroughly grease a 9×9 inch baking dish with butter and set aside.

In a medium bowl, combine the flour, baking powder, baking soda, salt, and spices.  Mix to combined.

In a light coloured, medium saucepan melt and brown the butter (see description for a link on how).  Leave the butter in the pan and dump in the sugar.  Give it a good stir and set it aside to cool slightly.  Add in eggs, maple syrup, molasses, and vanilla extract and stir thoroughly to combine.  Next, add in the dry ingredients in three additions, folding each addition until just combined.  Add in the pumpkin puree until just combined.  I personally like mine to have some pumpkin swirled throughout.

Pour your pumpkin batter into your greased dish and smooth the top.  Sprinkle the streusel on top and pop the whole thing in the oven.  Bake for 25-30 minutes, or until a tester inserted near the center comes out clean.  Cool on a cooling rack for 20 minutes before slicing and serving.

Makes 9-12 squares



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