A couple weeks ago I was craving brownies, but not the normal, chocolate kind. I wanted something a little different, so I decided I should make blondies instead. I’ve only made them once before using a recipe from a friend, and while they were very good, I wanted something a little more…seasonal. How about pumpkin blondies, I thought to myself. Perfect!
I know you’ve probably seen some version of these before, but I just couldn’t help contributing my own. I really enjoyed the coconut I added in to these bars; I think it pairs surprisingly well with the pumpkin. I actually had to send the rest of these to work with hubby because otherwise I would have eaten them all. He said they disappeared very quickly from the pan. These are a perfect treat for a cool, fall weekend!
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 2 sticks butter
- 1 1/2 cups brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup pumpkin
- 1 cup white chocolate chips
- 1/2 cup coconut
Preheat the oven to 350 degrees and grease a 9 x 9″ baking pan. In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In a large bowl, cream the butter and brown sugar together until fluffy. Beat in the egg and vanilla, and then mix in the pumpkin.
Gradually add the dry ingredients, mixing until well-combined. Stir in the chips and coconut using a spoon.
Spread the batter evenly in the prepared pan.
Bake 30-35 minutes or until a toothpick inserted in the center comes out (mostly) clean.
Transfer the pan to a cooling rack and let cool completely before cutting.