Company logo
Green head login icon
Green delivery truck icon FREE UK Mainland Delivery over £49
Green shop front icon 12,000+ products - Shipping worldwide since 1963
Rated "Excellent" by our customers
Trustpilot
Rated "Excellent" by our customers
Trustpilot

Search recipes

Filter your search:











Search tips...

Rated excellent by our customers
Trustpilot
A banner with healthy fruit and veg
A banner of healthy green vegetables

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
On:

Cuisine

American

Time

30 - 60 mins

Skill Level

Newbie

Serves

8

Courses etc.

Baking Sweet
Desserts
Recipes for kids

You will need

IngredientAdd
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

Awaiting stock

 		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.

Method

  • 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.

Please rate this recipe and/or send us your comments or questions

Write a review

E-mail:

Shopping List

Picture of Light Raw Cane Muscovado Sugar
Light Raw Cane Muscovado Sugar
Real Foods
Picture of Pure Vanilla Extract
Pure Vanilla Extract
Nielsen Massey (60ml)
£12.75
Picture of Fresh Ginger ORGANIC
Fresh Ginger ORGANIC
Real Foods
Picture of Ginger Shavings in Syrup
Ginger Shavings in Syrup
Real Foods
Picture of White Flour ORGANIC
White Flour ORGANIC
Shipton Mill (1kg)
£2.39
Picture of Pecan Nuts Halves
Pecan Nuts Halves
Real Foods
Picture of White Chocolate FairTrade, ORGANIC
White Chocolate FairTrade, ORGANIC
Green & Black's (90g)
£2.80
Picture of Raw Cane Demerara Sugar
Raw Cane Demerara Sugar
Real Foods