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 🙂
Just got back from BlogHer Food in San Francisco yesterday. I was nuts and stayed up way too late downloading and editing all my pics from the trip. See what our weekend was like at the BlogHer Food Conference and all of my pics HERE.
You’ll melt your butter until nice and hot then add some white chips to melt.
Add sugar, flour….
….baking powder and salt.
…whisk 2 eggs with a little sour cream then add to the bowl!
Mmmm, the pumpkin!
Add your pumpkin 🙂
…don’t forget more white chips!
……and a little cinnamon and grated nutmeg!
Pour into a nice 8×8 inch baking pan lined with foil for easy removal 🙂
Almost ready to bake!
The candied/crystalized ginger makes the recipe, do find some!
Bake 350 degrees F. for 28-35 minutes or until toothpick comes out clean from center.
Chill, drizzle and mmmmmm!
Pumpkin White Chocolate Chunk and Candied Ginger Blondies
- 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 eggs
- 2 tablespoons sour cream
- 1/2 cup pumpkin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fresh grated nutmeg
- pinch kosher salt
- 1/4 cup chopped crystallized/candied ginger
- 1/2 cup powdered sugar
- 4-5 tablespoons heavy cream
- Preheat oven to 350 degrees F.
- Melt butter in a microwave safe dish until melted and hot. Pour in chocolate chips, let sit for a minute then stir until melted. Set aside.
- In a large bowl add sugar, flour, baking powder, salt and white chips. Stir in melted 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.
Have a great new week! Come back soon!
Come vote for Picky Palate today, thanks a million! Click HERE.
Can’t wait to make these.
I just gained 5 pounds reading the recipe.
And I don’t CARE!
I tried scrolling through most of the comments to see if you already answered this question and I didn’t see it. I will double check the commissary tomorrow, but what if I can’t find candied Ginger? I am in England on an Air Force base so unfortunately i don’t have the pleasure of American shopping.
p.s. if you go to target anytime soon, give it a little kiss for me lol
Hi Sarah, you can absolutely leave the candied ginger out. …..I will be sure to give Target a kiss for ya 🙂
I do not even know how I ended up right here, however I thought this submit was great. I don’t know who you are but definitely you’re going to a famous blogger in case you are not already. Cheers!
yummy..fall is around the corner.
Smashing idea! Love everything about it. Bravo! …Susan
I made these and they were SO delicious! On top of that, the recipe was quite simple — win-win!
Where can you find the ginger mentioned in this recipe? Am also interested in your favs from Trader Joes? I just discovered this store a few months ago!! OH MY!!
Those are beautiful jenny 🙂
This recipe intriques me with the candied ginger. I must try it! 🙂
It was so nice to meet you at Blogher!
We loved this so much we wrote about it 🙂 http://www.teamduchess.com/?p=796
Great looking blondies! Like the combination of pumpkin, white chocolate, and candied ginger.
Seriously? My thighs are rubbing together just reading this. I’m a foodie through and through! And yes, even thought my jeans are burstin’ at the seams (all that fall cooking) I will certainly give it a sampling.
These must have been incredible. I am all for anything pumpkin flavored. Off to vote for you on the BHG site. Good luck to you!
These are amazing. I cannot wait until our next small group at our house so I can serve these. I know they will be a hit. This time of year is great because I feel as if I can put pumpkin in everything. Just the other day I made a Pumpkin Green Monster smoothie. It was amazing. http://ashandlewplus2.com/2010/09/27/pumpkin-green-monster/
Have a great day
You had me at pumpkin and white chocolate, but add in candied ginger? Genius! I can’t wait to try these!
These look delicious! I love your photography… you must have been paying attention in the BlogHer session when they said blue is opposite of orange. It looks beautiful!
This is a dream to me! If only I had white chocolate chips in my kitchen, I’d be good to go on making these… Must make immediately! 🙂
Hi Jenny! I’m so glad I met you and got to discover your amazing site from the BlogHer food conference!!
Seriously! Jenny! I’ve seen so many wonderful blogs, but I’m Utterly inspired by your’s because I really don’t have the foggiest what to do in the kitchen (I Eat desserts, I don’t really Make them!)… and I’m getting married next year! We’re about to do all the registry and I really want to be the wonderful mom to my children that mine was to me (as in, the mom that cooks!). Reading your story about how you taught yourself at such a late stage in the game makes me think that I can do it too. Additionally, you have wonderful photos with step by step instructions. Amazing!!! And finally, you spell your name the same way as I do.. I mean, how can I NOT love your site 😉
This is now my top site to consult for those daring days that I decide to cook!!!!
The Dessert Darling~
I love these, they look so good, what a great pumpkin recipe, yummy!