It’s the Great Pumpkin Hoarder Charlie Brown…

If you are missing canned pumpkin at your store and can’t seem to find it, blame your local food blogger. We have all been sufficiently scared of the fact that our canned pumpkin supply will be limited this year due to bad pumpkin crops. And thus sets in the panic among bakers everywhere. I have become the great pumpkin hoarder. When I am in the store and I see a can or two (or ten), I buy them. If you like pumpkin baked goods, I suggest you do this too! Or else you won’t be able to make things like White Chocolate-Pumpkin Topped Blondies.

I think I scare the poor check out girl. She probably thinks I’m trying out the new tanning technique. You know, instead of being orange like Snooki (I have never watched the show but I’m appealing to my younger audience here…for us old people, think Umpa Lumpa) on the outside, you can eat so much canned pumpkin you can turn yourself orange from the inside. Same effect, less skin damage. I think this new trend will catch on. :)

First off let me address what you are probably thinking…yes, I now have ads on this site now. Truth is that I was totaling up how much the blog has cost me this last year and almost fell over. And I haven’t done nearly as much as I used to. So with that, yes, ads are on here. They should hopefully only be food related ads and so you might not hate me as much.

One other change that has nothing and yet something to do with the blog. I’m going back to work. For years I have been out of the teaching realm and have decided to dip my feet into the pool so to speak and substitute teach. And who knows, I may eventually try to get a full time teaching job again. Having said that, gone will be my days of leisurely waking up and baking, unless of course no one needs a sub that day. I will however still be baking. Still running the blog. Still writing with the same crappy grammar.

There are a ton of new baking books that will be hitting the bookstores in the coming months, as Fall officially has started! YAY!!! The first of the ones to arrive off of my pre-purchased Amazon list was Fat Witch Brownies. I had heard of this place and they sell the mixes (for an INSANE amount of money) at my local high end food store so I was curious to see what the fuss was about.

I found a pumpkin bar recipe that had a brownie bottom and decided that I wanted to go white chocolate instead. I love white chocolate and pumpkin together. So with a few changes they were made. I would love to tell you what these taste like. I have a sinus infection. A darn good one. I can’t really taste a thing. Which if I was smart I would eat healthy food since I can’t taste anything, but no, I keep eating the bad stuff. :D I do know that these were very moist and from the few taste buds that were working they tasted good to me.

Happy pumpkin hoarding.

Be sure to follow me on Twitter @bakerpeabody, where if you hadn’t already guessed it from the blog, Twitter proves I have no life.

White Chocolate-Pumpkin Topped Blondies

White Chocolate Blondie Base:
4 ounces (1 stick) unsalted butter
½ cup white chocolate, chopped finely
½ cup granulated sugar
2 eggs
½ tsp. vanilla extract
1/3 heaping cup all-purpose flour
Pinch of salt
1/3 cup white chocolate chunks or chips
Pumpkin Top:
6 TBSP unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
½ tsp. vanilla extract
1 cup canned pumpkin puree
1 ¼ cups all-purpose flour
½ tsp. baking powder
Pinch of salt
1 heaping tsp. Pumpkin Pie Spice
Grease a 9-x-9-inch pan with baking spray.
Preheat oven to 350F.
Blondie Bottom:
Melt white chocolate and butter together in a small saucepan over low heat, stirring frequently. White chocolate does not melt as smooth and pretty as dark or milk chocolate. Don’t worry. Set aside to cool.
Using a stand mixer with the paddle attachment (or a large bowl with beaters) beat together the sugar, eggs, and vanilla together until smooth on medium high speed. Add the cooled chocolate mixture and continue beaten until well combined.
Add flour and salt to batter, and mix on low speed until combined, with no trace of the dry ingredients in sight.
Spread batter evenly in the prepared pan. Sprinkle white chocolate chunks/chips evenly over the top of the blondie batter. Set aside.
For Pumpkin Top:
Using a stand mixer with the paddle attachment beat together the butter and sugar on medium high speed until light and fluffy, about 3 minutes. Add eggs and vanilla and continue beating until well combined.
Add the pumpkin and beat until thoroughly combined.
Add the flour, baking powder, salt, and spice to the pumpkin mixture. Mix until well combined and no trace of the dry ingredients remains.
Pour pumpkin top evenly (do the best you can) over the blondie layer in prepared pan. Bake for 30-34 minutes or until a toothpick inserted in the center comes out clean or with only crumbs, not batter, on it.
Remove from oven and let cool on a rack for 1 hour.
Top with more white chocolate and maybe a little caramel if you would like.
Adpated from Fat Witch Brownies by Patricia Helding with Bryna Levin

Comments

  1. Those look SO GOOD. Good luck with subbing!

  2. Looks wonderful! I’m not a big white chocolate fan, do you think it would taste good with milk chocolate?

  3. oh, these look simply mouth watering, as everything of yours does :)

    yes, blame the local food blogger. last week I found 3 cans of Libbys and 2 cans of organic, and I bought them all!

  4. The original recipe called for using dark chocolate. So yes, you could do milk most likely.

  5. Droooooling!!! I am loving all things pumpkin!

  6. No problem! Take all the pumpkin you want! I always love your culinary concoctions ;)

  7. Oh gosh we are SO those people in the check out line with 10 cans of pumpkin. We have to be prepared! And good thing too…because now we want to make these delectable looking things!

  8. Oh yeah. I just bought a pound of white baking chocolate. Now to hit up Trader Joe’s for some pumpkin. If there is any left…. :)

  9. I am a pumpkin hoarder, now I can add this to the list of pumkin waffles with warm maple syrup, chocolate pumpkin cupcakes, pumpkin bread… oh the list goes on and on:)

  10. I totally hear you regarding the pumpkin hoarding. Love the caramel sauce dripping off of your blondies.

  11. I still haven’t come across pumpkin, but I’ve been perfectly happy to gather up all the delicious varieties of winter squash and roast them up and puree together and use as pumpkin. It’s just as good… if not better! These bars sound fantastic, I have been pumpkin-oatmeal-ing and pumpkin-protein-shaking but I need to get my bake on.

    Good luck in your teaching endeavors!

  12. YUM! Can’t wait to try these! Thanks for sharing!

  13. These look amazing! Sadly I noticed right away there was an ad…I have been dealing with debate too. I doubt I would make much money though. My blog is not really that popular. Also congratulations on getting back into teaching…those little brats need a good kick in the ass and I have a feeling you can do it :) Haha I’m only kidding ;) Oh and if you come to NY you won’t find any pumpkin here either. It’s all in my pantry! Great brownies and great post…as always!

  14. These look good! It was a great pumpkin season up here (my uncle is a pumpkin farmer), so I have about 6 stockpiled so far to bake and freeze. I just can’t use canned!

  15. ohhhhh!! ahhhh!! those look SO good! jesus, I just want to take a huge bite!
    thankfully, there’s still plenty of pumpkin here!
    thanks for the recipe!!

    -Amalia

    http://buttersweetmelody.wordpress.com

  16. Just happened to find your blog and all I can say is WOW! I will be stopping by often – everything looks so delicious.

    Oh, and I’m a devout Flyers fan…going to the game tomorrow night. I’ll say “HI” to Danny for you!

  17. why hello lover.

    Dude, I stocked up on so much pumpkin last year that I still have cans sitting here! It’s insane. But I guess that means I’d better bake away with them so I can at least rationalize buying more. I should use up the cranberries in my freezer as well. Hmm…

    This is going on my bookmarked list. because these babies sound heavenly.

    I went the ad route recently as well. I figure at least it’ll pay for some of my groceries.

  18. I went pumpkin-stocking wild when I first heard of the scare in a shortage…and Im glad I did, it’s hard to find and what cans I see around these days have doubled in price or more! I’m planning to pick a bunch from a local u-pick and preserve my own, might as well I love it so much!

    Now these brownies…oh my they look heavenly!!!

  19. These sound great! I can’t wait to try them.

    Have you ever made Martha Stewart’s Pumpkin-Swirl Brownies? They are really good, but I’m sure you could tweak them to excellence!

  20. pumpkin shortage? Oh No! I must hie off to the grocers immediately and stock up as I just used my last can a few days ago to make pumpkin bread.
    thanks for the heads up!
    blessings
    ~*~

  21. I’m the same way!! Only I majorly stocked up last year so I wouldn’t be in a bind this year :) Love the Snooki/Oompa Loompa reference! And this looks absolutely incredible!

  22. What splendid blondies! I love pumpkins and all the baked goods you can make with their fantastic puree.

    Cheers,

    Rosa

  23. I love colour of this cake!

    have a nice time!
    Paula

  24. Especially with that sauce, this is unbelievably tempting.

  25. When I bought pumpkin last week I was wondering why I coudln’t find any store brand, and that they only had a few cans of pricey ED SMITH pumpkin HIDING with the pie fillings!

    Guess I’ll start hoarding too!

  26. My husband thought I was crazy running around the aisles at the store a few weeks ago looking for canned pumpkin! It flat out wasn’t in our grocery store and they weren’t sure when they would get some. At least I know why now!! And this as well as so many other awesome pumpkin recipes right now look SO good.

  27. Oh my heavens, white chocolate and pumpkin! Simply dreamy.

    You have every right to put ads on your blog! Quick note though, I am using explorer and the top ad is kind of out of whack I think. It is strangely off to the right quite a bit rather than centered.

  28. Yeah, they are out of whack a little on mine as well. My husband has to reconfigure them. But doesn’t seem all that motivated to get that done. I need to bribe him with cookies or something.

  29. Okay, so I’m clearly out of the loop. Does it count I have a few cans left over from last year? You know, because one can never have too much canned pumpkin! :) I noticed the ads (having just come from a blog that has one of those “ad free blog” stickers which always piss me off (like we wouldn’t notice the ads weren’t there so you have to point it out) and yes, they pay for what the blog costs us to make. Maybe. And the last time I noticed, we give people something for showing up. Free. Like this yummy pumpkiny treat you have. Sounds fabulous.

  30. Wow, I didn’t even know they made Ad Free badges. That’s just silly.

  31. Gosh, these look good…thanks for sharing! I always see pumpkin at the store when I’m not looking for it, so I guess I should buy a few cans next time!

  32. I HAVE noticed the lack of canned pumpkin in the stores lately. I didn’t realize that was the reason!

  33. Ooh, I forgot about the pumpkin shortage! *makes mental note to start stockpiling canned pumpkin*

  34. I ws wondering why there was no pumpkin puree in the store where I shop! You have it ALL! These look stupendous and are perfect for FALL!!! Congrats on sub teaching…I know you will be mag. The ads are fine, just a bit surprising at first. Yay for making blogging a bit less expensive Pea.

  35. i honestly didn’t even notice the add until i was reading and had to go back up to look for it…

    my hubby and i LOVE pumpkin so i’ll be making these. my store seems to have a ton so i’ll just go get my supply now!

  36. Just when I thought another pumpkin dessert bar couldn’t be created… there you go again! I must make these!

  37. Pumpkin shortage is all year, every year for me in France–no canned pumpkin here! These bars have a wonderful appealing color…and who can say no to pumpkin + white chocolate? A great way to start out the Fall!

  38. I have lots of pumpkin because I heard there was a pumpkin scare last year. I’m set! :)
    I also made a very similar bar last year that I LOVED, and I cant wait to try this version!!!

  39. i made these on the weekend, and i had a little trouble. the pumpkin topping is thicker/heavier than the white chocolate blondie. so the pumpkin sunk to the middle/bottom of the pan and pushed the white chocolate blondie to bake up around the edges. did this happen to anyone else? they still tasted amazing though! just needed a piece from the middle AND from the edge to experience it all.

  40. If you look at mine, there isn’t an even bar at the bottom. Though I didn’t have it sink so to speak. Nor did I not have some in the middle. Hmm.

  41. I made this as an alternative Thansgiving dessert this weekend and it was well-received! It needed longer in the oven than you stated but that’s probably just to do with different oven temperatures. Thanks for the recipe!

  42. Those look so good and they seem simple to make

  43. I am so trying this recipe. Thank you so much for making my day even better =)

Trackbacks

  1. [...] Dinner and Dessert Pumpkin Mousse Roll, My Columbian Recipes Pumpkin Moon Cake, Edible Antics White Chocolate Pumpkin Topped Blondies, Culinary Concoctions Sugar Free Pumpkin Cheesecake, Kalyn’s Kitchen Pumpkin Bread Pudding, [...]

  2. [...] over at 10am and spent the day preparing and cooking and basting the turkey. I made two desserts (here and here) which both worked out more or less ok (although both needed longer in the oven than [...]

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