I’m trying to get back into my blogging routine. After taking a break, it’s hard getting back into the habit of taking photos, adjusting the settings on my camera, or just getting myself in a creative mindset in the kitchen. The reality of pregnancy is that I’m always tired and sleepy. I was supposed to make these pumpkin spice blondies on October 1st when it was National Pumpkin Spice Day, but I ended up napping on the couch and missed the sunlight!
I used my basic blondie base with the butter and sugar reduced to balance the pumpkin purée. Because I’ve reduced the fat and sugar content, the surface stays slightly puffed up after it bakes. For the mixins, I chose pecans and mini semisweet chocolate chips, but you could substitute any nut or chocolate of your choice.
Once the pumpkin spice blondies have cooled completely, or cool enough to handle and eat without burning yourself, cut them into squares and serve them up.
These pumpkin spice blondies are fudgy but lighter and slightly cake-like compared to my raspberry blondies and matcha blondies. I don’t really like describing these as cakey because it just makes me think of cakey brownies which I’m not a fan of. But I promise these are delicious! They’re very moist and taste like a pumpkin pie in the form of a blondie. The rich bites of chocolate and crunchy pecans are an added bonus, too!
If you want something quick and easy for a bake sale or a casual dessert for a Thanksgiving gettogether next month, here it is! Or how about skipping the chocolate chips, cutting out pumpkin shapes, and decorating them as jack-o’-lanterns for Halloween? I caught my coworker taking a second piece when I brought them to work. And she doesn’t even have a sweet tooth so you know they’re good!
I’m sure my midwife will be pleased I didn’t make another batch like I was tempted to. I’ve already been told I’m gaining weight too quickly. I need to watch what I eat but I keep craving unhealthy, fatty, salty foods…