Pumpkin Blondies

I found the recipe for these here.  Have you noticed a trend?  Most of my recipes come from this site.  I’m keeping this recipe exactly how it was originally posted, because it was unquestionably perfect.  The flavor combination in these is out of this world.  It’s a perfect dessert for the fall season (which I’m still trying to cling to despite the six inches of snow on the ground), but let me warn you–they’ll disappear quickly.  I brought a pan of them to a team meeting on Saturday, and they were gone before I could get a picture of them.

Pumpkin Blondies

• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• 2 sticks butter
• 1-1/2 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 cup pumpkin
• 1 cup white chocolate chips
• 1/2 cup coconut

Preheat oven to 350 and grease a 9X9 pan (I used an 8.5X11.5; I know that’s an odd size, but it’s the absolute biggest pan I can fit in my toaster oven in China).  Combine flour, baking soda & powder, salt, cinnamon, nutmeg, and cloves.  In a separate bowl, cream butter and sugar.  Add egg and vanilla and mix well.  Mix in the pumpkin.  Gradually mix in the flour mixture.  Stir in the chips and coconut with a spoon.  Spread the batter in the pan and bake for 30-35 minutes.  Test your self control by letting them cool before digging in.