This past weekend three friends and I loaded up and headed to Double Lake in the Sam Houston National Forest to get away and spend some girl time together. It was a wonderful time that I know will become a regular thing. I'll blog more about that when I have pics. Since my camera isn't working I am dependant upon my friends to post their pictures for me to borrow. :-)
I wanted to bring along some home baked treats for us to enjoy. I had a dozen snickerdoodle cupcakes (Martha's recipe) that I had frozen from Brooke's birthday but I wanted something more autumnal to go with the beautiful cooler weather we would be enjoying. I chose Pumpkin Blondies after seeing them on several blogs.
They were deliciously moist, with the fall taste of pumpkin and spices and the consistency of my favorite blondie recipe. The addition of white chocolate chips just put them over the top. We really enjoyed what we ate of them...... until the racoons got them on the second night there. They also ate the entire dozen cupcakes. They must have really good taste!
White Chocolate Chip Pumpkin Blondies adapted from Annie Eats
2 cups all-purpose flour
2 tsp. cinnamon
1 tsp nutmeg
1/2 tsp. cloves
1 tsp. baking soda
¾ tsp. salt
16 tbsp. unsalted butter, at room temperature
1¼ cups brown sugar
1 large egg
2 tsp. vanilla extract
1 cup pumpkin puree
2 cup white chocolate chips
Preheat the oven to 350° F. Line a 9x13-inch baking dish with foil. (I used an 8.5x12.5 disposable aluminum pan with lid for travel purposes).
In a medium bowl, combine the flour, spices, baking soda and salt. Stir together and set aside.
Melt butter in a medium sauce pan and stir in brown sugar until the mixture is smooth. Cool slightly then stir in the egg, vanilla and pumpkin until well combined.
Stir in the dry ingredients until just combined then fold in the white chocolate chips.
Spread the batter evenly into the prepared pan. Bake 30-35 minutes, until a toothpick inserted in the center comes out with only a few crumbs. Transfer the pan to a wire rack and let cool completely before cutting.
To serve, lift the cake from the pan using the foil and transfer to a cutting board. Peel off the foil and using a sharp knife, cut into 24 squares.