Have you ever made any baked treats that were coffee flavored? These Chocolate Chunk Coffee Blondies were a first for me. Making a coffee-flavored treat just sounded good for some reason—maybe because I’ve been drinking so much coffee with all the cold weather we’ve been having! Continue reading
As summer turns into fall, I like to start making recipes with fall flavors, like apples, cranberries, and pumpkin. Pecans are always a great compliment to these flavors, and although I like all kinds of nuts, I tend to gravitate toward pecans more in the autumn. So I was excited to receive Continue reading
You’re probably wondering what’s up with this pumpkin recipe. I mean, it’s almost spring–a pumpkin recipe? But I still had a can of pumpkin I bought during the holidays that I hadn’t used and I wanted to make these Chocolate Chip Pumpkin Blondies with it. I usually bake with pumpkin in the fall and winter. There are still a few weeks of winter left, so I decided to go for it!
I like using dark or semi-sweet chocolate chips mixed with white chocolate chips, but you can also substitute milk chocolate chips for the white. Or use all the same kind of your favorite chocolate chips. This makes a nice big 9 x 13″ pan full of blondies–just the thing for an easy dessert. They’re moist, chewy, and chocolatey with a yummy cinnamon spicy flavor. They’re actually kind of cakey to0–a little more cakey than your typical blondie. If you have an extra can of pumpkin, you should try these out!
CHOCOLATE CHIP PUMPKIN BLONDIES by NancyC, adapted from My Baking Addiction
Makes a 9 x 13″ pan
- 2 1/2 cups all-purpose unbleached flour
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1 cup dark or semi-sweet chocolate chips
- 1 cup white or milk chocolate chips (or use another cup of dark or semi-sweet chocolate chips!)
- 3/4 cup coarsely chopped pecans
Preheat oven to 350˚F. Line bottom and sides of a 9 x 13″ baking pan with parchment paper, leaving a little extra to hang over edges (so you can pick up the blondies after they are baked and cooled).
In medium bowl, blend the flour, cinnamon, ginger, cloves, nutmeg, baking soda, and salt; set aside.
In large bowl, cream softened butter, light brown sugar, and granulated sugar until smooth. Add egg and vanilla, blending well, then add the pumpkin puree, mixing until well blended.
Add flour mixture to butter/sugar/pumpkin mixture until all ingredients are blended. Fold in the chocolate chips and chopped pecans, mixing until evenly incorporated in batter.
Spread batter evenly in prepared pan. Bake at 350˚F for 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool blondies completely in pan, then lift out of the pan with the parchment paper edges and cut into squares. Store in an airtight container at room temperature for 3 to 4 days. Note: These blondies bake up nice and puffy, but sink a little while they’re cooling as most blondies do.
Since I’m all out of pumpkin now, I guess I’ll resume my pumpkin baking next fall, but I’m glad I decided to make these blondies now. They’re great with a hot cup of coffee or tea (these would also go great with the Chai Tea Latte I recently posted). Have you baked any pumpkin treats the last few months?
If you’re looking for something sweet to sink your teeth into, these blondies are exactly what you need! Some blondie recipes I’ve made before were more on the thinner side. But these are really thick and chewy. And they’re packed with dark chocolate (or semi-sweet chocolate) chips, dried cranberries, and chopped pecans…a really yummy combination of flavors!
I had just received a sample bag of Georgia pecans from Pearson Farm so I used them in this recipe. Pearson Farm has been growing pecans for over 100 years and they are really good! In addition to their fresh raw pecans that I received, they also sell salted, roasted, and chocolate-covered varieties. I love to much on raw pecans as a healthy snack and use them in dessert recipes when I’m baking. But pecans can also be added to healthy foods like salads, yogurt, and smoothies for a little extra nutrition. They contain vitamins and minerals like vitamin A, E, and B1, calcium, potassium, zinc, thiamin, and magnesium.
I like to think pecans make desserts a little healthier, too, so I thought they’d be great paired with dark chocolate and dried cranberries in this blondie recipe. I was so happy with the way these blondies turned out–a combination of rich, buttery taste with the chocolate-cranberry-pecan goodness mixed in!
DARK CHOCOLATE CRANBERRY PECAN BLONDIES by NancyC, adapted from Taste of Home
Makes an 8 x 8″ pan
- 1 cup dried cranberries
- 2 cups hot water
- 3/4 cup (1 1/2 sticks) butter, softened
- 1 1/2 cups packed light brown sugar
- 1 Tablespoon pure vanilla extract
- 2 large eggs
- 1 1/2 cups all-purpose unbleached flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup dark or semi-sweet chocolate chips (or substitute white or milk chocolate chips)
- 2/3 cup chopped pecans
Preheat oven to 350˚F. Line an 8 x 8″ square baking pan with parchment paper and lightly grease or spray with cooking spray; set aside.
In small bowl, soak dried cranberries in hot water for one minute to soften and plump them; drain well and set aside.
In medium bowl, cream butter and brown sugar together, blending well, then add in the vanilla extract and eggs, blending eggs in one at a time.
In another medium bowl, whisk together flour, baking powder, and salt. Add this mixture to butter mixture and mix until all ingredients are combined.
Fold in cranberries, chocolate chips, and chopped pecans. Evenly press batter into prepared pan.
Bake at 350˚F for 38 to 40 minutes, until toothpick inserted in center comes out clean. Cool in pan for 20 minutes, then lift out of pan with edges of parchment paper. Cool completely on wire rack, then cut into squares.
Note: when these blondies are cooling, they do sink a little in the center, but don’t worry when that happens–that’s just what they do!
I often use pecans in my baking–they go well in so many different recipes! Do you use pecans much in your recipes?