Eighteenth new recipe revisited

(First of all, forgive me for back-to-back recipes. I’m working on a post about something other than food, but it’s not ready yet. I’ve had three really busy days at work and I don’t have the energy to devote to writing at the moment. And now on to the recipe!)

Pumpkin blondies, take 3! After Baking Friday last week I had a couple of eggs and half a can of pumpkin left over that I was determined not to waste, so of course I decided to try the another recipe for pumpkin blondies. This recipe is quite a bit different than the first one I made, but I’m having trouble describing exactly how. My first batch of pumpkin blondies was dense and spicy and fragrant. This second one is lighter (if a blondie can ever be described as “light”), sweeter, and more cakelike. The original recipe called for a 9×9″ pan, which I don’t have, so I used my 11×7″ pan instead. But I thought the blondies turned out too thick, so if I were to make this recipe again I would used a 13×9″ pan. Also, I’m not a fan of the flaked coconut. I would leave it out next time. Don’t get my wrong, despite my complaints, these blondies are really good! I took a bunch to work with me today and my co-workers raved about them. I don’t think they were just being nice either! (I hope.) I have a feeling there’s a bright future for this pumpkin blondie recipe. With a few tweaks these could end up next to the snickerdoodle blondies and peanut butter blondies in my annual holiday care packages.

2 c flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon (heaping)
1/2 tsp nutmeg (heaping)
1/2 tsp cloves (heaping)
1 c butter
1 c brown sugar
1/2 c sugar
1 egg
2 tsp vanilla extract
1/2 of a 15 oz can (about 1 c) of pumpkin puree
1 c white chocolate chips
1/2 c flaked coconut

In a medium bowl combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. In a large bowl, cream the butter and sugars together until fluffy. Beat in the egg, vanilla, and pumpkin. Gradually add the dry ingredients, beating until well-combined. Stir in the chips and coconut. Spread the batter evenly into a greased 11×7″ pan and bake 35-45 minutes or until a toothpick inserted in the center comes out (mostly) clean. Transfer the pan to a wire rack and let cool completely before cutting. Enjoy!

Based on Sugarcrafter’s Pumpkin Blondies.