Saturday, November 23, 2013

Pumpkin Pie Blondies

Native Americans grew squash and pumpkins so it's very likely there was a sort of pie at the first Thanksgiving.  However, it wasn't until 1796 that the first pie (as we know it) was created by Amelia Simmons and shared in her book, American Cookery, by an American Orphan.  Her pumpkin "pudding" baked into a crust was the making of a long standing tradition; I know it was always on the dessert table when I was growing up.

Pumpkins, like squash, are native to North America.  It's rich in Beta-Carotene that generates Vitamin A in the body, but I'm pretty sure it was the taste that had everyone in our home asking for it for Thanksgiving.  I've done it completely from scratch, steaming and pureeing Sugar Pumpkins, but with so much to do over the next few weeks for work...this year it will be canned and canned is what I used to create these delectable Blondies!

Pumpkin Pie Blondies
2 cups (4 sticks) unsalted butter, melted
3 1/2 cups firmly packed brown sugar
3 large eggs
3/4 cup canned pumpkin
2 tsp. Vanilla extract
2 tsp. Pumpkin Pie Spice
4 cups King Arthur all-purpose flour
2 1/4 tsp. baking powder
1/2 tsp. salt
2 1/2 cups toasted pecans, roughly chopped
1 cup Cinnamon Chips
1 cup White Chocolate Chips

Preheat oven to 350F-degrees.  Butter and line a 12" x 17" baking sheet with parchment.
Toast the pecans in the oven for 7-8 minutes, then, rough chop or as I did, break them with your hands.
 In a stand mixer, using the paddle attachment, measure the brown sugar and break it up slightly on low speed.  Pour the melted butter over brown sugar and cream on low speed (so the warm butter doesn't splash up), then, increase to medium.  Add the pumpkin and mix again.  Next, add the eggs, one at a time, incorporated completely and scraping down the sides with a rubber spatula as needed.

Mix the dry ingredients together and add to the batter with the Cinnamon Chips and about 1/4 of the chopped pecans.  Stir to combine completely.  Pour the batter into the prepared pan and spread to cover.
Sprinkle the top with the remaining pecans and White Chocolate Chips.
Bake for 10 minutes, then, lower the oven temperature to 325F-degrees and continue baking for 20-22 minutes.  Remove from the oven and cool completely before cutting into squares.
The best thing about blondies...they ship well and that's just what happened to these!
I wrapped each Blondie in wax paper and sealed in a cute Turkey box I found; off they go for special treats to the people I love, but won't get to see for the holiday.  Enjoy!
 



16 comments:

  1. Your pumpkin blondies look just wonderful. It seems like there is pumpkin or pumpkin pie spice in everything this year!

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  2. What a sweet friend you are. Some folks are going to be very happy to see this package arrive. Pumpkin spice is scenting the air here this evening as well...a simple pumpkin bread.

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  3. These sound incredible! Love all things with pumpkin... yum! What a treat it must be for family and friends to open one of your gift packages!

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  4. Oh Susan! I am so going to try this recipe! I can smell them baking now! How yummy!!!

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  5. I love that those are loaded with cinnamon and chocolate chips! They look seriously rich and decadent.

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  6. Susan!!! these sound amazing! I never heard of cinnamon chips or seen them in our store. do you get them at grocery store or somewhere else? I remember when you lived here in CT. and I got to eat your treats in person....yum!
    stamping sue
    http://stampingsueinconnecticut.blogspot.com/

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    1. Sue, you can buy them in the grocery store in the baking aisle or, I order them from King Arthur Catalogue because they are mini!

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  7. Yum! I love pumpkin in just about anything. Serious. Lv, me

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  8. Love the yummy goodies you have prepared in that adorable box! Happy Thanksgiving to you and your family! xoxo ♥

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  9. what a LUCKY treat to receive, these look so delicious susan, and the box is too cute.

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  10. I'm not a pumpkin pie gal, but these blondies looks delish! Wishing you a wonderful week!!

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  11. Those look pretty darn tasty, and that box is so cute!!

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  12. Oh, I know the cranberries give that dessert such a nice tartness. And what a cute box for the goodies you are sharing! I can't eat sugar and I miss desserts like these. Hubby had Key Lime cheesecake though! Happy Thanksgiving my friend and Sis.

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    1. PS I think I commented on two posts! But you probably know what I mean. I don't see any cranberries in these blondies! haha! HUGS!

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  13. Se ve muy exquisito su cake con especiases muy bueno,abrazos.

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