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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Pumpkin blondies (brownies minus the chocolate) made from fresh pumpkin. The best pumpkin brownie/blondie you'll ever put in your mouth. Spicy, moist and even better after they sit overnight. It's like a pumpkin party in your mouth. :) Ingredients:
1 pie pumpkin (see notes) or 1 1/2 cups pumpkin puree |
2 cups flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon salt |
1/2 tablespoon cinnamon |
1 tablespoon nutmeg |
1 tablespoon clove |
1/2 tablespoon allspice |
2 teaspoons ginger |
1 cup butter, softened |
1 1/2 cups dark brown sugar |
1 egg |
1 teaspoon vanilla extract |
maple syrup (optional) |
Directions:
1. Preheat oven to 350 degrees and grease 9x9 baking pan (I used 2 8x8s).
2. Combine flour, baking soda, baking powder, salt, and spices in medium bowl.
3. In large bowl cream butter and sugar until fluffy. Beat in egg and vanilla, then mix in pumpkin.
4. Batter will be thick. Spread evenly in prepared pan/pans. Drizzle pure maple syrup over top of batter, in lines, before baking.
5. Bake for 30-35 minutes or until toothpick inserted in center comes out almost completely clean. Let cool completely before cutting.
6. Notes: I made this with baked fresh baked pie pumpkin (halved, cleaned out, and baked, cut side down, in a baking pan at 350 for an hour or until done) and haven't tried using puree out of a can. You may need to adjust for more liquid in canned preparations. Haven't made this with walnuts yet, but they should complement it well. Spices should be adjusted to taste.
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