Molasses & Mayhem

what are you craving?

pumpkin "butterbeer" blondies

dessertsLauren HaslettComment

it's officially fall! it's pumpkin season! and what better way to usher in the season of cooler weather than with some beautiful, buttery, pumpkin-laced baked goods?

mmm...just look at that soft, warm, sugary goodness.

mmm...just look at that soft, warm, sugary goodness.

and okay, so yes, i will admit the obvious and tell you that i did borrow the term "butterbeer" from the ever-inventive harry potter series...but i really couldn't think of another word that better described these golden, super-moist blondies packed with puréed pumpkin, pumpkin ale, and butterscotch chips (and a few other fun surprises, too).


4 tablespoons melted butter

3 tablespoons coconut oil

¾ cup dark brown sugar

1 egg

1 teaspoon grated fresh ginger

1 teaspoon vanilla

½ cup pumpkin ale of your choice (I used Sarnac)

½ cup canned, puréed pumpkin (not pie filling)

½ teaspoon salt

½ tsp baking powder

½ tsp baking soda

½ cups all-purpose flour

¼ cup + 2 tablespoons almond meal

½ cup each butterscotch chips

chopped pecans

¼ cup white chocolate chips


how to do it:

1. preheat oven to 350°F.

2. using a stand mixer with a paddle attachment or a hand mixer, mix first 3 ingredients together until incorporated and as smooth as you get them (they won't be entirely smooth, because of the coconut oil, but it's okay -- bear with me). 

2. add the egg, grated ginger, vanilla, ale, and pumpkin and mix again until smooth and thoroughly combined. then,  using a wooden spoon or spatula, stir in salt, baking powder, baking soda, flour, and almond meal until just combined.

3. gently fold in butterscotch chips, chopped pecans, and white chocolate chips.

4. bake at 350°F for  25-30 minutes. allow to cool completely before cutting into bars.


copyright molasses & mayhem; 2014.