These pumpkin blondies might be one of the best pumpkin goodies I have ever had! Not even kidding. The trick is, they need to be chilled. They become kind of chewy and totally fabulous with the little bits of white chocolate and candied ginger throughout.
Guess what? No mixer needed, just grab your favorite bowl and you are good to go. Quick easy, and minimal clean up .
Recipe and from Picky-Palate (see Link below)
1/4 cup butter
3/4 cup white chocolate chips
1/2 cup granulated sugar
1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup white chocolate chips
2 large eggs
2 Tablespoons sour cream
1/2 cup pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh grated nutmeg
pinch of kosher salt
1/4 cup chopped crystallized/candied ginger
1/2 cup powdered sugar
4-5 Tablespoons heavy cream
Preheat oven to 350ºF.
Melt butter in a microwave safe dish until melted and hot.
Pour in white chocolate chips, let sit for a minute then stir until melted.
In a large bowl add sugar, flour, baking powder, salt and white chips.
Stir in melted white chocolate.
Beat eggs and sour cream into a small bowl, then mix into main bowl.
Stir in pumpkin, cinnamon, nutmeg and salt until just combined then pour into a foil lined 8×8 inch baking pan that’s been sprayed with cooking spray.
Top with 1/4 cup chopped candied ginger.
Bake for 28-35 minutes or until toothpick comes out clean from center.
Let cool completely, cut into squares then refrigerate (so much better chilled, trust me on this one.
Mix heavy cream and powdered sugar in small bowl until smooth, drizzle over blondies just before serving.
Yield 9 blondies.