Pumpkin Miso Blondies
Tired of pie for your Thanksgiving dessert? Try this delicious, easy-to-make blondie recipe featuring a salty twist
Recipes
Pumpkin Miso Blondies
Tired of pie for your Thanksgiving dessert? Try this delicious, easy-to-make blondie recipe featuring a salty twist
If you’d like something other than pie for your Thanksgiving dessert spread this year, try these blondies, featuring pumpkin and white miso paste. The miso paste lends a subtle sweet and salty richness to the blondies that pairs well with the flavor of pumpkin.
- Level: Easy
- Total Time: 40 min
- Yield: 12 squares
Ingredients
- ½ cup vegetable oil
- ½ cup canned pumpkin
- ¾ cup brown sugar
- 1 egg
- 1½ teaspoons vanilla extract
- ¼ cup white miso paste
- 1¼ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon pumpkin pie spice
- ½ cup cashew pieces
- ½ cup white chocolate chips
- Flaky salt
Directions
- Preheat oven to 350 degrees.
- Grease an 8×8 baking dish and set aside.
- In a large bowl, add oil, pumpkin, and brown sugar. Whisk together until smooth.
- Add the egg, vanilla extract, and miso paste. Whisk again until smooth.
- Add the flour, baking powder, and pumpkin pie spice. Stir in until combined and no streaks of flour remain.
- With a spatula, fold in the cashews and white chocolate chips.
- Transfer the batter to the baking dish and use the spatula to distribute it evenly.
- Bake the blondies for 30-35 minutes. Insert a toothpick into the center to test for doneness (there shouldn’t be wet batter on the toothpick).
- Let cool in the pan, then cut into squares and enjoy.
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