The blondies my mom always made were very much like a bar cookie--dense and chewy, not cake-like at all. I'm coming to learn that perhaps other people may understand other things as blondies...the first indication of this was when my white chocolate blondies turned out cakey. Then, someone asked on What's Cooking the other day for pumpkin blondies that weren't cakey...and didn't get many helpful replies. Hmmmm. So I looked at the picture in my source recipe, and I was suspicious. The looked like they could go either way. After looking at my mom's blondie recipe, I decided to make a couple edits to the pumpkin blondies recipe to try to make them denser and less cakey. I was partially successful. This is what comes from playing around with baking chemistry without fully understanding it. These were definitely dense enough, but still had more of a cakey texture, rather than a chewy texture. I guess I'll just have to keep baking test batches until I get it right. Darn.
Pumpkin Blondies (Adapted from Annie's Eats)
- 2 c. all-purpose flour
- 1 Tbl. pumpkin pie spice (or eyeball a mixture of cinnamon, cloves, ginger, and nutmeg)
- 1/4 tsp. baking soda
- 3/4 tsp. salt
- 16 Tbl. unsalted butter, melted
- 1/2 c. brown sugar
- Heaping 1/2 c. white sugar
- 1 egg
- 2 tsp. vanilla extract
- 1 c. pumpkin puree
- 1 c. white chocolate chips
- 1 c. butterscotch chips
- 1/2 c. toasted chopped pecans
Sift together flour, spices, baking soda, and salt. In a medium bowl, mix together melted butter and sugars. Stir in egg and vanilla extract. Next, stir in the pumpkin puree until well-combined. Add the sifted dry ingredients, and stir just until combined. Finally, stir in the white chocolate, butterscotch chips, and pecans.
Pour the batter into a greased 9x13-in baking dish, and bake at 350 degrees for 35-40 minutes, or until a toothpick inserted into the center comes out clean.