Pumpkin Coconut Blondies
1 can of organic pure pumpkin puree
2 sticks of unsalted butter
1/2 cup of white chocolate chips
1/2 cups of dark chocolate chips
1 cup of coconut
2 cups of flour
1 1/4 cup of brown sugar
1 teaspoon of sea salt
1 teaspoon of cinnamon
1/2 teaspoon of allspice
1/2 teaspoon of ginger
Combine all dry ingredients (besides sugar) into a medium sized bowl and set aside. Whisk the softened butter, sugar, and egg. Add in the pumpkin puree to the wet mixture, then stir in the dry ingredients. Fold in the coconut and chocolate chips. Preheat the oven to 350 degrees and bake for 30-35 minutes in a greased square pan. Let cool, then enjoy.
*Optional glaze using powered sugar and milk, adding cinnamon and cloves. Drizzle over the cut blondies to serve.
So, Thanksgiving and (almost) Fall has come and gone, but that doesn't mean pumpkin treats need to be placed on the back-burner. I mean, Fall is still here for a little bit, right?! This is the dessert I made to take to a family Thanksgiving this year, which was a huge hit. I tried to create an idea that wasn't the typical pumpkin spice sweet, so adding coconut made all the difference. I would suggest eating a small slice at a time, they are very sweet.... but I didn't follow that rule.