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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: 12/10/2017

Cuisine

American

Time

30 - 60 mins

Skill Level

Newbie

Serves

Courses etc.

Baking Sweet
Desserts
Recipes for kids

You will need

Ingredient	Add
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.