I have been meaning to explore the unchartered territory of “blondies” for a while now. It may be because I was born blonde and wanted to go back to my roots or because I felt I was overly favouring the blondies’ kissing cousin, brownies, or in Sparkle Ellie terms: Decadent Chocolate Brownies.
These Sparkle Pumpkies are easy to make and are finger-and-thumb-licking good. Sparkle food banter aside…
Here is how to make these delicious Sparkle Pumpkies…
Pumpkie Ingredients:
– 1 and 1/2 Tsps. Ground Cinnamon
– 1/4 and 1/8 Tsps. Ground Cloves
– 1/2 and 1/4 Tsps. Ground Ginger
– 1/4 and 1/8 Tsps. Ground Nutmeg
– 1 and 1/2 Tsps. Bicarbonate of Soda
– 1 Tsp. Salt
– 2 Tbsps. Vanilla Essence
– 1 x 150g White Chocolate
– 5 x 80g Milk Chocolate Slabs
– 1 Cup Muscovado Sugar
– 1 Cup Unsalted Butter, Softened
– 1 Extra-Large Free-Range Egg
– 1 Packet Pumpkin, Pre-Chopped (Need 2 Cups of Pumpkin Puree)
– 2 and 1/2 Cups Flour
– 1/2 Cup Chopped Pecan Nuts (Optional But Your Belly Will Be Sad)
Pumpkie Instructions:
#1 Place the pumpkin in the microwave with a slit cut on one corner of the packet (in a microwave-safe bowl) and cook on high for about six minutes or until the pumpkin is fork tender. Alternatively, you can roast the pumpkin in the oven until it is soft.
#2 In the meanwhile, grind any whole spices before making the spice mix. Once all are in powder form, add the cinnamon, cloves, ginger and nutmeg together. Mix well and set aside a tablespoon of this mix for later.
#3 Chop the white and milk chocolate in small chips. Also, chop the pecan nuts if you haven’t chopped them already. It doesn’t matter if they all mix.
#4 Once the pumpkin is ready and cooked, pour it into your blender; blitz it up until it is in puree form. Set two cups aside for the recipe.
#5 Preheat the oven to 180˚ C. Prepare a 9 x 13 inch (23 x 33 cm) tray with a baking mat or baking paper and spray with non-stick spray. Set aside.
#6 Sift together the flour, spice mix (1 tablespoon), bicarbonate of soda and salt, and set the bowl aside.
#7 Now cream the softened butter with a whisk.

#8 Add the Muscovado sugar and mix until fluffy.
#9 Now add the egg, two cups of pumpkin puree and vanilla essence and mix until well-combined.

One thought on “Sparkle Pumpkies (Pumpkin Blondies)”