It's October! And while I'm lamenting the loss of summer--though thankfully, here in Austin it'll be comfortable temperatures until at least December--I'm happy for the change of wardrobe and slightly cooler days. And all the pumpkin stuff everywhere!
Yea, I'm a Pumpkin Spice Latte bitch. You wanna fight about it?
I do miss New England fall. Texas fall is still fun though. Now I can FINALLY wear a Halloween costume without freezing my ass off. Perks!
These are a variation of my "I Love You Brownies" (recipe forthcoming) that I make when I am celebrating something special for people I love. Those brownies are chocolate and peanutbutter. These are white chocolate and pumpkin.
I kind of wish they came out more pumpkin-y looking (no artificial colors!), but the taste is out of this world.
Pumpkin Spice Three Layer Bars
For the Blondie
- 1 stick + 2 tablespoons butter, room temp
- 1 cup dark brown sugar
- 1 large egg
- 1/4 cup maple syrup
- 1 1/2 cups flour
- 1/4 teaspoon baking soda
- ½ teaspoons baking powder
- 1 tsp powdered ginger
- 1 tbsp pumpkin spice
- 1/2 teaspoon salt
-Preheat oven to 350 degrees F. Grease and flour a 9x13 baking dish.
-Brown the butter--cook over medium heat until frothy, stir, and take off the heat once brown bits are beginning to form. Let cool slightly.
-Add brown sugar, eggs and maple syrup.
-In a separate bowl, whisk together the dry ingredients. Slowly add the dry to the wet, mixing well until there are no clumps.
-Pour into prepared baking dish and bake until a toothpick inserted in the center comes out clean, about 15 minutes. Remove from oven and let cool completely.
For the Filling
- 1/2 stick butter, room temp
- 1/4 cup pureed pumpkin
- 1 tbsp pumpkin spice
- 2+ cups powdered sugar
-In a stand mixer, mix together the butter and pumpkin. Add the spices and slowly add the powdered sugar until a stiff buttercream forms.
For the Fudge Topping
- 2 cups white chocolate chips
- 1 stick butter
-In a double boiler or microwaved in batches, melt the chocolate chips. Add the butter and stir until smooth.
To assemble the bars: Spread the pumpkin buttercream over the blondies and let air-dry until just firm. Pour the white chocolate over the top and let chill until firm. Cut into bars and serve.
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