A seasonal favorite with a bourbon barrel twist. Bourbon Barrel Foods Bourbon Smoked Pumpkin Spice is smoked low and slow over bourbon barrel staves, bringing warm smoke and classic fall spice to these Pumpkin White Chocolate Blondies. White chocolate and toasted pecans round out this seasonal bake.
Adapted from NYT Cooking by Margaux Laskey
Ingredients
-
- 2 cups (260 g) all-purpose flour
- 1 tablespoon Bourbon Smoked Pumpkin Spice
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (227 g) unsalted butter, at room temperature
- 1¼ cups (262 g) granulated sugar
- 1 large egg
- 2 teaspoons Bourbon Barrel Aged Vanilla Extract
- 1 cup (244 g) pumpkin purée
- 1 cup (193 g) white chocolate chips
- ½ cup (56 g) chopped, toasted pecans
- Nonstick baking spray
Method
- Preheat the oven to 350°F. Line a 9-by-13-inch baking pan with foil and coat with nonstick baking spray.
- In a medium bowl, combine the flour, Bourbon Smoked Pumpkin Spice, baking soda and salt. Stir to combine and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl. Add the egg and Bourbon Barrel Aged Vanilla Extract and beat until combined.
- Scrape down the bowl again. With the mixer on low speed, add the pumpkin purée and mix until blended. The batter may look curdled at this stage.
- Add the dry ingredients and mix until just incorporated. Add the white chocolate chips and toasted pecans, mixing on low until combined.
- Spread the batter evenly into the prepared pan. Bake for 30–35 minutes, until the edges begin to pull away from the sides and a toothpick inserted in the center comes out with a few crumbs. Transfer the pan to a wire rack and cool completely.
- Lift the blondies from the pan using the foil and transfer to a cutting board. Remove the foil and cut into 24 squares.
SHOP BOURBON SMOKED PUMPKIN SPICE
