Sparkle Pumpkies (Pumpkin Blondies)

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.  

Lazy 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.

It’s okay if it looks split …

#10 Take the sifted dry ingredients and gently fold in with the mix.

#11 Once mixed through, drop in the chocolate and nuts and mix it all up.

#12 Pour the mix into your prepared tray and smooth it in, evenly.

#13 Bake for 40 to 50 minutes (even more if you don’t like a sticky centre). Allow the pumpkies to cool down completely in the tray or it won’t be pumpkies (more like a gooey yummy pudding).

#14 Once cool – cut the pumpkies into squares.

#15 Decorate them with edible glitter, and chopped pecan nuts.

Take many pictures!

And please share on Social Media.

View more Foodie/Sparkle Belly Corner Recipes Here.

View more Sparkle Ellie’s Latest Posts Here.

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