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DESSERT

pumpkin blondies, modified

My buckwheat-and-pumpkin variation with white chocolate, butterscotch, and warm spices.

30–35 min bake · cool completely24 blondies
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Stacks of pumpkin blondies with white chocolate and butterscotch chips

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Ingredients

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METHOD

Preparation

  1. Heat oven to 350°F. Line a 9 × 13-inch pan with foil and coat with nonstick baking spray.

  2. Stir together both flours, pumpkin pie spice, baking soda, and salt in a medium bowl.

  3. Using a mixer with a paddle attachment, beat butter and white sugar on medium-high until light and fluffy, about 2 minutes. Beat in egg and vanilla.

  4. On low speed, mix in pumpkin purée. The mixture may look curdled; this is normal.

  5. Mix in dry ingredients just until incorporated, then mix in white chocolate and butterscotch chips.

  6. Spread evenly in the prepared pan. Bake 30–35 minutes, until the edges pull away and a toothpick inserted in the center has a few crumbs. Cool completely on a wire rack.

  7. Lift out with the foil, peel it away, and cut into 24 squares.