{"id":4877,"date":"2017-09-05T15:24:46","date_gmt":"2017-09-05T15:24:46","guid":{"rendered":"https:\/\/fmf-old.abidesites.com\/?post_type=fmf_recipe&p=4877"},"modified":"2019-01-18T18:42:25","modified_gmt":"2019-01-18T18:42:25","slug":"pumpkin-blondies","status":"publish","type":"recipes","link":"https:\/\/fmf-old.abidesites.com\/?recipes=pumpkin-blondies","title":{"rendered":"Pumpkin Blondies"},"content":{"rendered":"

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Pumpkin Blondies<\/h2>\n

\n\t\tBlondies are brownies that substitute the traditional cocoa with vanilla and brown sugar, giving them a nutty molasses flavor. This pumpkin blondie version is the perfect combination of flavors courtesy of Modest Marce<\/a>.\t<\/p>\n

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    \n
  • 1\/2 cup unsalted butter (melted)<\/li>\n
  • 3\/4 cup light brown sugar (packed)<\/li>\n
  • 1 large egg<\/li>\n
  • 1\/2 cup farmer's market foods organic pumpkin puree<\/li>\n
  • 1 teaspoon vanilla extract<\/li>\n
  • 1 1\/4 cup all purpose flour<\/li>\n
  • 1 teaspoon ground cinnamon<\/li>\n
  • 1\/2 teaspoon ground ginger<\/li>\n
  • 1\/4 teaspoon ground nutmeg<\/li>\n
  • 1\/4 teaspoon ground cloves<\/li>\n
  • 1\/4 teaspoon salt<\/li>\n
  • 1\/2 cup white chocolate (roughly chopped)<\/li>\n
  • 1\/2 cup walnuts or pecans (roughly chopped)<\/li>\n<\/ul><\/div>\n
    \n
      \n
    1. Preheat oven to 350 degrees.<\/li>\n
    2. In a large mixing bowl whisk together the butter, brown sugar, egg, pumpkin puree and vanilla extract until smooth.<\/li>\n
    3. Sift in the flour, cinnamon, ginger, nutmeg, cloves and salt. stir until the batter comes together.<\/li>\n
    4. Fold in the white chocolate chunks & nuts.<\/li>\n
    5. Pour into a greased 8-inch square baking dish.<\/li>\n
    6. Bake for 20-25 minutes.<\/li>\n
    7. Let cool completely before slicing & serving!<\/li>\n<\/ol><\/div>\n
      \n\t\t\t<\/div>\n<\/div>\n

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