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Once again I turned to
Averie
Cooks as the pumpkin master. After using her recipe just last week for
Cream
Cheese-Filled Pumpkin Bread, I had a ton of pumpkin puree left over.
Apparently I used a giant can for a small job.
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After Googling “things to do with leftover canned pumpkin
puree” in various iterations, I was back to Averie Cooks and dreaming of these
Pumpkin
Snickerdoodle Blondies. I love blondies (like
these
and
these),
so these seemed like the right fit.
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This variety has a simple blondie recipe with a generous
amount of melted butter, pumpkin and
pumpkin
pie spice, but what makes them so special is the cinnamon sugar topping.
Once topped, those pumpkiny treats are ready to bake and become even more
delicious.
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A liberal sprinkling of three tablespoons of sugar and two
tablespoons of spicy cinnamon produced a dusty sweet layer on top of the cooked
bar cookies. The texture of the crunchy dry cinnamon sugar was in stark
contrast of the creamy and fudgy innards. Initially, the cinnamon was too
strong, but I am hoping after time, the moisture of the blondies will absorb
the flavors, deepening the complexity of the dense pumpkin base.
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Despite whipping up these pretty late fall blondies, I still have a ton of pureed pumpkin left.
What to do next? No, really, what should I make next? I need your help!
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food for thought...