Pumpkin plus chocolate? Match made in heaven.
Bake this dessert for Thanksgiving (although you don’t need it as an excuse – any day in autumn works). Serve warm straight from the oven or make up to four days in advance. These spiced pumpkin blondies are a guaranteed crowd pleaser and they’re super easy. Just don’t blame us if there aren’t any leftovers.
1/2 cup unsalted butter
1 cup brown sugar
1 cup pumpkin puree
1 cup all-purpose flour
1 1/2 tsp baking powder
1 tsp ground nutmeg
1 tsp cinnamon
1 tsp all spice
1/2 cup pecans, chopped
1/2 cup white chocolate, roughly chopped
1/2 cup milk/dark chocolate, roughly chopped
Preheat the oven to 350F.
In a microwaveable bowl, melt the butter before adding the sugar and egg. Whisk until all the ingredients are well combined, then pour into a large bowl along with the pumpkin puree.
Sift in the flour and baking powder then add the spices. Fold the flour into the wet ingredients before adding the pecans and chocolate chips. Grease and line a baking dish or square baking tin with parchment paper then spoon in the mixture and level.
Bake for 20 minutes - 25 minutes, then remove from the oven and allow to slightly cool before cutting into squares.
Serve with ice cream or whipped cream and a scattering of toasted pecans.
Ready to tackle the rest of the meal? Check out our guide to an easy Thanksgiving (you’ll thank us later). All the better because it leaves you more time to decide what to wear. Get inspiration and browse the Holiday Collection.
Searching for your go-to winter outfit? See Jess Kirby style her favorite parka and boots for winter.