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Pumpkin White Chocolate Chunk and Candied Ginger Blondies


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 of kosher salt

1/4 Cup chopped crystallized/candied ginger

1/2 Cup powdered sugar

4-5 Tablespoons heavy cream

1. 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 🙂

2. Mix heavy cream and powdered sugar in small bowl until smooth, drizzle over blondies just before serving.

9 blondies