Chewy blondies blend pumpkin, maple, bourbon, and spices for a rich autumn treat.
# Components:
→ Wet Ingredients
01 - 1/2 cup unsalted butter, melted
02 - 1 cup light brown sugar, packed
03 - 1/4 cup pure maple syrup
04 - 1 large egg
05 - 1/2 cup pumpkin purée (not pumpkin pie filling)
06 - 2 tablespoons bourbon
07 - 1 teaspoon vanilla extract
→ Dry Ingredients
08 - 1 1/4 cups all-purpose flour
09 - 1 teaspoon ground cinnamon
10 - 1/2 teaspoon ground ginger
11 - 1/4 teaspoon ground nutmeg
12 - 1/4 teaspoon ground cloves
13 - 1/2 teaspoon baking powder
14 - 1/2 teaspoon salt
→ Add-Ins
15 - 1/2 cup chopped toasted pecans (optional)
16 - 1/2 cup white chocolate chips (optional)
# Method:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing an overhang for easy removal.
02 - In a large bowl, whisk together melted butter, brown sugar, and maple syrup until the mixture is smooth.
03 - Add the egg, pumpkin purée, bourbon, and vanilla extract to the wet mixture, whisking until thoroughly combined.
04 - In a separate bowl, combine flour, cinnamon, ginger, nutmeg, cloves, baking powder, and salt. Stir until evenly distributed.
05 - Gradually stir the dry ingredients into the wet ingredients, mixing only until just incorporated. Avoid over-mixing.
06 - Gently fold in pecans and white chocolate chips, if using.
07 - Spread the batter evenly into the prepared pan. Bake for 32 to 35 minutes, until edges are set and a toothpick comes out with a few moist crumbs.
08 - Allow to cool completely in the pan. Lift blondies out using the parchment overhang, then cut into 16 squares.
