I can’t believe how quickly
this month this year is flying by. I visited with my parents yesterday and we were already talking about our Thanksgiving game-plan and working out the menu. Jason and I will be in town for Thanksgiving this year so that means I get to cook Thanksgiving dinner again. I think it’s become an unofficial tradition that I come up with most of the Thanksgiving day menu and cook it, with my mom as my sous chef, hehe. I don’t mind it. It’s a lot of work but the happy bellies and smiling faces (and compliments!) are always so rewarding.
Not only were we discussing Thanksgiving plans, we were also talking about Christmas plans and also our big family trip to Taiwan next year and working out the logistics. I’m seriously dying with excitement over this trip. This will be Jason’s first time, ever, in Taiwan, Asia, and flying for 19+ hours, haha – not sure how he is going to last. I haven’t done this long-legged flight in over 4 years so I probably will have some freakout moment. Maybe, I’ll find a way to induce myself into a sleep coma the entire flight. Hint: alcohol. But, we’re thinking of doing a 2-day layover in LA so we’ll have some sort of break in between all the flying, but we’ll see. I can’t wait to show Jason around and to eat all-the-things. I miss Taiwan so much! I have all my relatives there, too, so it’ll be great that everyone can finally meet my husband!
Before I get to talking about these pumpkin blondies, I did want to give an update on my jean search that I was talking about last week. Thank you all for such great recommendations! I didn’t get a chance to go to American Eagle (as a bunch of you suggested) or LOFT, but I did step into H&M this weekend and they had an entire shelf of jeans. All different washes and fits. I found a pair I LOVED and it fit PERFECTLY. Who would’ve thought I’d find jeans at H&M? Oh, and the best part? They were originally $19.95 but I had a 20% off coupon so they run up to be only $16. $16, y’all! Head on over to H&M – they have a ton of washes, fits, and they aren’t super skin tight. I wore them all Sunday and they move and conform to me so well. They’re super comfortable!
These pumpkin blondies are the perfect Fall treat. They’re really dense (you can tell by just holding the pan after they’ve baked – it’s heavy!) and you’ll likely want to have it with milk or a glass of water, but they’re SO good. They’re chock-full of ingredients and you get a little bit in every bite. It has butterscotch chips, white chocolate chips, and hazelnuts in it, along with pumpkin spice – my favorite spice for Fall! You’ll adore these. I brought the entire pan into the office and everyone loved them. I made mine extra-thick by using an 8×8-inch baking pan, but you can make them thinner by using a 9×9-inch or a 9×13-inch. Just depends on how like your bar desserts :)
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
- 2 1/2 cups all-purpose flour
- 1 heaping tbsp. of pumpkin pie spice
- 1/2 tsp salt
- 1 cup unsalted butter, melted and cooled to room temperature
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tbsp vanilla extract
- 1: 15 ounce can pure pumpkin puree, not pumpkin pie filling
- 1 cup butterscotch chips
- 1 cup white chocolate chips
- 1 cup hazelnuts, roughly chopped
- Preheat oven to 350 degrees Fahrenheit. Grease and line a 8x8-inch (or 9x9-inch or 9x13-inch - depending on how thick you want your bars) with parchment paper with an overhang on both sides. Set aside.
- In a medium bowl, whisk together, flour, pumpkin pie spice, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together butter and sugars until no lumps remain. Add the egg and vanilla and mix until combined. Add the pumpkin and mix until well-incorporated.
- Slowly add in the flour mixture and mix until everything is fully incorporated.
- Fold in the butterscotch chips, white chocolate chips, and chopped hazelnuts with a spatula.
- Pour the batter into the prepared baking pan and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Set the pan on a wire rack and let cool completely. To remove, lift the bars out by the parchment paper handles and cut into squares.
- Store in an airtight container for up to 5 days.