Pumpkin blondies
These pumpkin blondies have all the warming, comforting flavors of pumpkin, pumpkin spice and cinnamon. But there’s a twist! White chocolate and candy eyes turn these pumpkin blondies into adorable mummy themed blondies. They’re perfect spooky snacks and Halloween dessert treats.
Servings: 12 blondies
Calories: 215kcal
Ingredients
- 1 stick unsalted butter (½ cup)
- 1 cup brown sugar
- ½ cup pumpkin puree
- 1 egg
- 1 tsp vanilla extract
- 1 ¼ cup all purpose flour
- ½ tsp baking soda
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup white chocolate chips
- 1 tsp coconut oil
- 24 candy eyes
Equipment
- Cake mixer
- 8"x8" baking dish
Instructions
- Preheat the oven to 350°F.
- Add the butter to a small bowl.
- Microwave in 10 second bursts until melted.
- Pour the butter into a mixing bowl or your cake mixer.
- Add the sugar.
- Whisk until fully combined.
- Add in the pumpkin puree, egg and vanilla. Incorporate.
- Mix in the flour, baking soda, pumpkin pie spice, cinnamon and salt until the batter is smooth.
- Pour the batter into a parchment-lined 8x8 inch baking dish.
- Give the pan a couple of gentle taps to smoothen the surface. Or use a silicone spatula to smoothen.
- Bake in the oven for 25 minutes or until a toothpick comes out clean from the center.
- Remove from the oven. Set aside to cool completely.
- Cut into 12 rectangular blondies. (They are now mummies!)
- Add the white chocolate chips and coconut oil to a small bowl.
- Microwave in 15 second bursts until the chocolate chips fully melt.
- Mix the oil and melted chocolate chips together until smooth.
- Drizzle the white chocolate chip mixture onto each blondie using a spoon or piping bag with a fine tip. These are the bandages of the mummy.
- Gently add the candy eyes onto the chocolate bandages. Press them in slightly to ensure they don’t fall off.
- Serve chilled. Or store in the fridge for 3 to 4 days. Or freeze for up to 1 to 2 months.