This coming Saturday, I will be participating in another bakesale for charity. The Food Bloggers Bake Sale is a nationwide effort to benefit Share Our Strength. It's pretty cool to know that bloggers all over the country will be holding bake sales at the exact same time for the same cause. You can find out more about it here, and if you're in the LA area, come out to Morels at The Grove and support a great cause. I'll be there all day! I've been agonizing for weeks about what to make for the bake sale. I really wanted to do the crack pie bars, but there was no guarantee I would be able to keep them cold all day so I had to find something else that could travel well. I had just enough frozen pumpkin left to test this recipe. It was also a great way to use up some of the stuff I had around the house. At first I was doubtful these would turn out well because the batter was so thick, but I pressed on and they came out great. I'm so excited to share these treats this weekend so come out and support!
Loaded Pumpkin Blondies
(Adapted from Martha Stewart)
Makes 16 servings
1 cup all-purpose flour
A few dashes of ground cinnamon
1/2 teaspoon baking soda
Heaping 1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter
1/2 cup plus 2 tablespoons dark brown sugar
1/2 of a lightly beaten egg
Splash of vanilla extract
1/4 cup pumpkin puree, drained of as much liquid as possible
1/4 cup mini chocolate chips
1/4 cup toffee bits
1/4 cup roasted salted peanuts
Preheat the oven to 350 degrees and lightly grease an 8x8 baking dish with butter or cooking spray. In a medium bowl, stir together the flour, cinnamon, baking soda, and salt and set aside.
In the bowl of an electric mixer fitted with a paddle attachment or with a hand mixer, beat the butter and brown sugar together until light and fluffy, about 2-4 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin.
With the mixer on low speed, add the dry ingredients and mix until just incorporated. With a spatula, fold in the chocolate chips, toffee bits, and peanuts.
Spread the batter evenly over the pan and bake for 17-25 minutes until the edges begin to pull away from the pan and a toothpick inserted into the center of the pan comes out mostly clean. Transfer the pan to a wire rack and allow the blondies to cool completely before cutting.