There are so many recipes featuring pumpkin that I want to try at the moment. I keep finding myself bookmarking recipes galore. Most of the time I like to create my own bakes from scratch but when I am really pressed for time as I am this week, I just want to bake something new, exciting, seasonal and most importantly uber scrumptious.
I do try and find the time to bake once a week, outside of the daily dinner duty. Sometimes it is all to easy to find myself baking the same old same old. I fell into that trap last week, so I committed myself to trying out one of my bookmarked recipes this week, which is exactly what I did.
THIS recipe jumped out of my laptop and asked to be baked. So I did. All I did was make a couple of amendments to the recipe, they are not essential, just my personal preference and I am sure you could do the same or just stick to the recipe. Jamie’s (My Baking Addiction) blondies will have me reaching for the Libby’s pumpkin puree as a matter of course throughout October. I have succumbed to Halloween baking. Indeed.
If you love fudgey, gooey brownies then these blondies will certainly appeal to you. The squares around the edges have a more cake like appeal but for true gooeyness head for the middle. A big scoop of vanilla ice cream would take these blondies onto another level. Decadent bliss.
Here are the amendments I made to the recipe:
Toasted flaked almonds replaced the pecans.
My pumpkin pie spice mix included Chinese 5 spice powder instead of allspice.
Here are some other pumpkin inspired bakes from around the web:
Pumpkin loaf – Elizabeth’s Kitchen Diary
Pumpkin scones – Maison Cupcake
Chocolate pecan pumpkin spice cake – Franglais Kitchen
Pumpkin ginger & orange tray bake – Feeding Boys
Pumpkin cake – Blue Kitchen Bakes
Apple butter pumpkin pie – Cakeboi
I have a few more pumpkin recipes too, just scroll down to the related posts at the bottom of this recipe!
I am linking my blondies to the following challenges this month: