Are you tired of flat, disappointing baked goods that fall faster than your high-altitude hopes? Prepare to be amazed by these incredible High Altitude Frosted Pumpkin Blondies that will revolutionize your baking game! Imagine sinking your teeth into a perfectly moist, pumpkin-spiced treat that conquers the challenging baking conditions of mountain living. These blondies are not just a dessert; they're a triumph of culinary engineering that proves you can create bakery-worthy delights no matter where you live!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 blondies
Ingredients
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Since this is a high altitude recipe, reduce the temperature by 25 degrees to 325°F to prevent over-browning.
- Line a 9x9 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal. Lightly grease the parchment with cooking spray.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and well combined.
- Add pumpkin puree, eggs, and vanilla extract to the butter-sugar mixture. Mix thoroughly until the ingredients are fully incorporated and the mixture is uniform.
- In a separate bowl, sift together the all-purpose flour, baking powder, cinnamon, and salt. This helps prevent lumps and ensures even distribution of dry ingredients.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, which can lead to tough blondies.
- Pour the batter into the prepared baking pan, using a spatula to spread it evenly and smooth the top.
- Bake in the preheated oven for 22-25 minutes. At high altitude, baking times can vary, so start checking for doneness at 20 minutes.
- Test for doneness by inserting a toothpick into the center. It should come out with a few moist crumbs but not wet batter.
- Remove from oven and let cool completely in the pan on a wire rack for about 1 hour.
- Once cooled, use the parchment paper to lift the blondies out of the pan and transfer to a cutting board.
- Cut into 16 equal squares. Optional: Frost with cream cheese frosting or dust with powdered sugar before serving.
Tips
- • Temperature is key! Always reduce your oven temperature by 25 degrees to prevent over-browning and ensure even baking. • Sifting dry ingredients is crucial at high altitudes to prevent lumpy batter and ensure a smooth texture. • Be extra careful not to overmix the batter - this can lead to tough, dense blondies. • Use fresh baking powder to ensure proper rising, as leavening agents can be less effective at higher elevations. • Check for doneness earlier than the recipe suggests, as baking times can vary dramatically at high altitudes. • Allow the blondies to cool completely before cutting to ensure they set properly and maintain their perfect texture. • For an extra touch of decadence, consider adding a cream cheese frosting or a light dusting of powdered sugar to elevate these already amazing blondies.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 40mg
