A delicious twist on a classic cookie!
Blondies – much like their chocolate counterpart, brownies – are a simple bar cookie, made in a pan and cut into squares. The typical add-ins are chocolate chips and/or chopped nuts.
But we put a fall twist on these blondies, and spiced things up a bit too!
Both crystallized and ground ginger are added to that batter, providing a burst of flavor and a bit of warm spice too. And we swirled in a generous amount of pumpkin butter, for a pretty finish and even more delicious flavor!
You can use store bought or homemade pumpkin butter, or even swap in apple butter if you prefer. These blondies are moist and tender, and freeze beautifully!
Ginger Pumpkin Blondies:
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1 cup packed brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons ground ginger
- 1/4 cup chopped crystallized ginger
- 1/2 cup pumpkin butter
Pre-heat the oven to 350 degrees – grease and flour an 8” x 8” baking pan.
Beat the butter and brown sugar till light and fluffy – 3 – 5 minutes. Scrape down the sides, add the egg and vanilla and beat again. Scrape down the sides. Add the flour, baking powder, salt and ground ginger and beat till just combined. Use a spatula to fold in the crystallized ginger.
Transfer the batter to your prepared baking pan and drop the pumpkin butter over the top by spoonfuls. Use a small thin knife to swirl the pumpkin butter through the batter. Bake for 25 – 35 minutes, or till golden brown around the edges and set in the center. Cool in pan on a wire rack; cut into squares to serve.