Pumpkin White Chocolate Blondies
Yield: 24 blondies
Materials
Blondies
- 1 ⅓ cup Arrowhead Mills All-Purpose Flour
- 1 cup Arrowhead Mills Organic Spelt Flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon ground ginger
- 1 ¼ cup coconut sugar
- 1 cup butter room temperature
- 1 large egg
- 2 teaspoons vanilla extract
- 15 ounces pumpkin puree one can
- ¾ cup pecans roughly chopped
- 2 cups white chocolate chips
Topping
- ¼ cup Arrowhead Mills All-Purpose Flour
- 2 tablespoons brown sugar packed
- 2 tablespoons quick oats
- 1 pinch salt
- 2 tablespoons butter room temperature
Instructions
- Preheat oven to 350°F. Line a 9-by-13 inch baking pan with parchment and grease with non-stick spray.
- In a medium bowl, whisk flour, cinnamon, ginger, baking soda and salt; set aside.
- Cream butter and sugar together until light and airy. Beat in egg and vanilla until combined. Add pumpkin puree and beat.
- Mix in dry ingredients until just combined. *Mixture will be thick, that’s okay!
- Fold in white chocolate and spread batter evenly in pan.
- Make streusel topping: whisk together dry streusel ingredients. Work in butter until a coarse crumb forms.
- Sprinkle streusel on top of batter and bake for 35-40 minutes.
- Allow to cool completely before removing from pan.