9/28/2009

White Chocolate Toffee Pumpkin Blondies


Having leftover pumpkin puree from the pumpkin cupcakes left me wanting to make something else with the delicious fall-flavor!  It was a cold, windy day here in Michigan so these were perfect to make and an even better surprise for my husband to come home to!  Thanks to Annie for this delicious recipe, originally adapted from Martha Stewart.

White Chocolate Toffee Pumpkin Blondies
Recipe adapted from Annie's Eats

Ingredients
  • 2 cups all-purpose flour
  • 1 tbsp. pumpkin pie spice
  • 1 tsp. baking soda
  • ¾ tsp. salt
  • 2 sticks unsalted butter, room temperature
  • 1 c. brown sugar
  • 1/4 c. white sugar
  • 1 large egg
  • 2 tsp. vanilla extract
  • 1 cup pumpkin puree
  • 1 cup white chocolate chips
  • 1 cup toffee chips
Directions
  • Preheat the oven to 350° F.  
  • Line a 9×13-inch baking dish with foil.  
  • In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt.  Stir together and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugars on medium-high speed until light and fluffy, about 2 minutes.  
  • Beat in the egg and vanilla until well combined.  
  • Mix in the pumpkin puree.  
  • With the mixer on low speed add the dry ingredients and mix just until incorporated.  
  • Fold in the white chocolate and toffee chips with a rubber spatula.
  • Spread the batter evenly into the prepared pan.  
  • Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes.  
  • Transfer the pan to a wire rack and let cool completely before cutting.
  • To serve, lift the cake from the pan using the foil and transfer to a cutting board.  
  • Peel off the foil and using a sharp knife, cut into 24 squares.

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