White Chocolate Chip Pumpkin Blondies

      • Ingredients:
        • 1 ¹⁄3 cup Arrowhead Mills All-Purpose Flour⁠
        • 1 cup Arrowhead Mills Spelt Flour⁠
        • 1 tsp Ground Cinnamon⁠
        • 1 tsp Baking Soda⁠
        • ¾ tsp Salt⁠
        • ½ tsp Ground Ginger⁠
        • 1 ¼ cup Coconut Sugar⁠
        • 1 cup Butter (room temp.)⁠
        • 1 lg Egg⁠
        • 2 tsp Vanilla Extract⁠
        • 1-15 oz can 100% Pumpkin Puree⁠
        • ¾ cup Pecans (roughly chopped)⁠
        • 2 cups White Chocolate Chips⁠



      • Directions:
        1. Preheat oven to 350°F. Line a 9-by-13 inch baking pan with parchment and grease with non-stick spray.⁠
        2. In a medium bowl, whisk flour, cinnamon, ginger, baking soda and salt; set aside.⁠
        3. Cream butter and sugar together until light and airy. Beat in egg and vanilla until combined. Add pumpkin puree and beat.⁠
        4. Mix in dry ingredients until just combined. ⁠*Mixture will be thick, that’s okay!⁠
        5. Fold in white chocolate and spread batter evenly in pan.⁠
        6. Make streusel topping: whisk together dry streusel ingredients. Work in butter until a coarse crumb forms.⁠
        7. Sprinkle streusel on top of batter and bake for 35-40 minutes.⁠
        8. Allow to cool completely before removing from pan.⁠