November 6, 2013 by caitlinvaclark
I’m sure that you have already rushed out and made my pumpkin butter rolls. You have spent the weekend licking gooey cinnamon icing and spicy sweet pumpkin butter off your fingers. You’ve been going to bed at night eager for morning to come so you can get your next fix. You have bragged to your friends that you have made the best breakfast item ever. But now your baking dish is empty and the smile is fading from your face. So I’m guessing that you’re thinking, “hmmm what the hell should i do with this leftover incredibly delicious pumpkin butter?”
Well don’t you worry your pretty little head. I have the perfect solution: Pumpkin Butter Blondies! Easy-peasy. Yes and please-y. Serve them at your next holiday gathering, bring them as a hostess gift, and put them on your Thanksgiving menu ASAP.
Start this magical treat by mixing up a basic blondie batter. Blondies are essentially brownies without the cocoa powder and lots of brown sugar.
Spread it into a buttered metal baking dish. It may seem like a thin layer, but it will puff up when it bakes while still staying chewy.
Scoop two long lines of pumpkin butter onto the blondie batter. Then use the tip of a knife to cut the butter into a swirl pattern on top of the blondies.
The pumpkin pie spice goes so well with the brown sugar and the smooth pumpkin with the bite of the chocolate chip makes a wonderful combination.
They are chewy and spicy and rich and buttery and yummy. Lions and tigers and bears, oh my!
Pumpkin Butter Blondies
Makes 15 bars
8 oz. butter, very soft
1 ½ cups brown sugar
2 tsp vanilla extract
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup chocolate chips
¾ cup pumpkin butter
Preheat oven to 350˚F. Butter a 9”x13” metal baking pan.
Cream together the butter and sugar until smooth.
Add the eggs and vanilla, whisking until smooth.
Mix with the flour, baking powder, baking soda, and salt.
Stir in the chocolate chips.
Spread batter evenly into the prepared baking dish. Spoon the pumpkin butter in two long lines on top of the blondie batter. Use a knife tip to create a swirl pattern, cutting the pumpkin butter into the top of the batter.
Bake for 25 minutes.