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Rated excellent by our customers

Halloween Pumpkin and White Chocolate Blondies Recipe

Autumn is here, and Halloween is just around the corner. Pumpkin pie is an all time favourite, but if you fancy a change, or if your children are not fans of the distinct pumpkin taste of pumpkin pie, try our incredibly delicious Halloween Pumpkin and White Chocolate Blondies. Makes 16 small bars

Customer Rating:
5.0 (1 votes)

Posted by: michael




30 - 60 mins

Skill Level




Courses etc.

Baking Sweet
Recipes for kids

You will need

125g unsalted organic butter OR Available only in our Edinburgh shops More products
125g lightly salted organic butter Available only in our Edinburgh shops More products
150g raw Demerara cane sugar OR More products
150g light Muscovado sugar More products
1 inch / 2 cm piece fresh ginger root, peeled and crushed or chopped as finely as you can OR More products
1 generous Tbsp ginger balls or shavings in syrup, finely chopped More products
1 tsp vanilla extract More products
1 large organic egg Available only in our Edinburgh shops More products
1/2 can or 1 cup or about 200g pumpkin puree

Sorry unavailable

More products
200g organic stone-milled white flour More products
100g pecan nuts, roughly chopped More products
100g white chocolate, roughly chopped More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Start by taking the butter out of the fridge and allow it to soften at room temperature for an hour, or at least while you weigh / prepare the other ingredients. Pre-heat your oven to 180C (or 160C for a fan oven)
  • Place the butter, sugar, ginger and vanilla in a medium bowl and whisk until creamy. If you are using Demerara sugar, it will remain somewhat crunchy at this stage, that is ok.
  • Add the egg and mix well. Then add the pumpkin puree and mix until well combined too. The mixture might look like it is curdling, that is ok.
  • Sieve the flour in and mix, then finally add the chopped pecans and white chocolate, and mix those in too.
  • Spoon your batter into a prepared square or rectangular cake tin : either buttered and lightly dusted with flour, or lined with baking parchment.
  • Bake for about 30 minutes or until a toothpick or a skewer inserted into the cake comes out dry.
  • Allow to cool in the tin for 10 minutes or so, then on a wire rack or a chopping board for a further 15 minutes.
  • Cut into 9, 12 or 16 squares and add Halloween decoration of your choice.

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Shopping List

Light Raw Cane Muscovado Sugar
Real Foods
Pure Vanilla Extract
Nielsen Massey (60ml)
Fresh Ginger ORGANIC
Real Foods
Ginger Shavings in Syrup
Real Foods
White Flour ORGANIC
Shipton Mill (1kg)
Pecan Nuts Halves
Real Foods
White Chocolate FairTrade, ORGANIC
Green & Black's (90g)
Raw Cane Demerara Sugar
Real Foods