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What use is having twenty cans of pumpkin sitting on your shelves.  All beautifully lined up.  Polished until they sparkle just so.  If you’re not going to use them.

Such is the question that Sophie posed to me when I kept standing in the kitchen.  Marveling at them.  Clutching my heart.  Beaming with pride.

Sigh.   They grow up so fast, don’t they?

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But, but, but.  I stuttered.  But if I USE them, then I won’t HAVE them anymore.  

Precisely.  She said, throwing her hands up in despair as she walked back into her room.

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I have this problem, you see.  Whereby I buy things.

Just in case.

Things like six bags of cranberries.  Things like 20 cans of pumpkin (they were on SALE people!).  Things like ten pounds of winter squash.

Just in case of what exactly I’m not sure.

In case of an apocalypse.  In case of a monsoon.  In case of it becoming spring before I have a chance to make every single cranberry recipe that my heart desires.

But then when I do find such a recipe, I store it away thinking, yes but I should save that bag in case something comes along that I REALLY want to make.  When in fact, the recipe that I have just found IS that recipe.  I’m just usually too distracted by my own neuroses to realize it.

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And then, this week I had a breakthrough.  That breakthrough being that I realized that there are only four days until Halloween.  And I have not featured a single pumpkin baked good yet this season.

Doesn’t that seem like a crying shame to you?

So I searched.  And searched.  And searched.  And then I stumbled across these bars on Picky Palate.  And well.  Given the fact that I had a container of crystallized ginger to use up immediately.  (And by “use up” I mean that I had already eaten my way through one container in approximately three days because man that stuff is spicy and painful and sweet and all kinds of addicting.  And so I needed to get it out of my life and into the bellies of some unsuspecting individuals.  Immediately.)

I was pretty sure this recipe was “the one”.

Also, did I mention that these only call for a quarter stick of butter.  Never mind the fact that they have multitudes of white chocolate chips in them.  They are practically health food.  At least that’s how I advertised them.

The future doctors of America who I gave them to?  They totally bought it.  Have I mentioned yet that we are actually taught nothing about nutrition in all of med school?  Yeah, I’m totally capitalizing on that.  Totally.

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These taste almost exactly like pumpkin pie.  Pumpkin pie with crystallized ginger on top.  We were doubtful about the ginger.  But you shouldn’t be.  Because it’s what cuts the sweetness of these luscious bars making your palate jump up and down in excitement.  Waking it up from the sugar coma that you are about to induce.  When you eat three of them because you just can’t help yourself.  Not that I know anything about that…

Pumpkin White Chocolate Chunk and Crystallized Ginger Blondies
Makes 9, adapted from Picky Palate 

1/4 cup butter
1/2 cup granulated sugar
3/4 cup white chocolate chips
1 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup white chocolate chips
2 eggs
2 tbsp Greek yogurt
1/2 cup pureed pumpkin
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
pinch of salt
1/4 cup crystallized ginger, chopped
1 1/2-2 cups powdered sugar
4 tbsp half and half

1. Preheat oven to 350.  Melt the butter in the microwave until hot and melted.  Stir in 3/4 cup white chocolate chips.  Let sit for a minute and then stir until chips are melted.  Set aside.

2. In another bowl, mix together the sugar, flour, baking powder, salt, and 1/2 cup white chocolate chips.  Stir in the melted chocolate/butter mixture.

3. Beat the two eggs in a separate bowl with the 2 tbsp greek yogurt (or sour cream).  Pour that into the flour/chocolate mixture and stir until combined.  Add in the pumpkin, cinnamon, nutmeg, and a pinch of salt.  Stir until just combined.

4. Pour into a greased, aluminum foil-lined 8×8 baking sheet (or 9×13 if you want to double the recipe).  Top with the chopped bits of crystallized ginger.  Put in the oven and bake for 28-35 minutes or until a toothpick inserted comes out clean.

5. Allow to cool in the pan.  Cut and refrigerate.  Refrigeration helps these to take on a more blondie-like texture.  Before serving, make the glaze for them.  Mix the powdered sugar with the half and half until desired consistency is reached.  Drizzle over the blondies just before serving.

I am submitting this to Weekend Herb Blogging, which is being hosted this week by Chriesi of Almond Corner.

The deadline for Regional Recipes: GERMANY is Halloween!  Please email me your entries!

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You are reading this post on Eats Well With Others at https://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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109 Responses to Pumpkin White Chocolate Chunk and Candied Ginger Blondies

  1. Kim says:

    The very thought of a pumpkin blondie makes me very happy! I can just imagine biting into those chunks of white chocolate and crystallized ginger. Pure Heaven!

  2. Wow, I’m the first comment! I am the opposite of you– I only buy what I need for the week, but the downside is that the cupboard is BARE if I don’t make it to the grocery store as planned!! I think these sound lovely and a very unique combo of flavors. “Practically health food”… LOVE IT!!!!

  3. Simply Life says:

    oh those do look amazing! Great combination of flavors – glad you used the ingredients for this one! 🙂

  4. Twenty canns of pumpkin will go along way that’s for sure Joanne since 1 can of pumpkin for me made 3 dishes.Upi have made your pumpkin shine!

  5. I love crystalized ginger in baked goods! These are stunning! I have all the ingredients so I just may have to make these today -for real! I have a party this weekend and I need to bring something!

  6. Shannon says:

    I am equally as picky about how I use my pumpkin. It almost seemed wrong this morning to put a scoop in my oats. And I won’t lie, I scrape the excess out of the can and let the pup have at it. I heard its good for pups and he’ll eat anything. That includes things I won’t even mention here.

    But those pumpkin blondies look so yum and white chocolate is my favorite. Probably because it is richer than it’s brown friend. I learned that while nibbling on the ear of a solid white chocolate bunny in Switzerland at a chocolate factory, the tour guide looked at me and said that white chocolate is made with cream and is therefore more rich and fatty (or something like that). Because I don’t care, that’s what true love is right?, I chomped another big bite off that bunny’s ear.

    I am so creepy.

  7. Giovanna says:

    Oh that’s too funny! I am just the same way, I hoard up cans of things and then they sit there waiting for the perfect recipe! : )
    Your blondies look amazingly yummolicious! I could probably eat two or three in one sitting. You did that pumpkin well girl ; )

  8. I’m guilty of hoarding and then not wanting to use up what I’ve collected. Glad I’m not alone there. These bars look amazing. I can’t get enough of pumpkin recipes this year!

  9. Daniel says:

    you’re exactly like your mother, except you bake.

  10. Louanne says:

    I hoard cans of pumpkin, bags of pecans and cranberries, so I know of which you speak, ahem.
    Anyway, these are some addictive looking bars – plan to make them very, very soon.

  11. sra says:

    20 cans of pumpkin? Wow! I too struggle with hoarding, but not because of sales – I hoard exotic foods till they go bad and I have to get rid of them – am making an effort to exhaust all that, not working 🙁

  12. Faith says:

    There is no way I can let November (for some reason in my mind November = pumpkin month, lol! maybe it really is?) pass without making these! Talk about putting your pumpkin stash to good use! 😉

  13. I’m impressed you stopped at only having 3! These look awesome.

    okay lady, give up the cans of pumpkin and start cooking. You could do a month long segment on pumpkin recipes!

  14. Victoria K. says:

    I think you picked a good recipe to use your pumpkin and crystalized ginger in! And just in time for Halloween 🙂

  15. Amy says:

    “But if I USE them, then I won’t HAVE them anymore.” YEP YEP YEP. I totally get this. I was making out my shopping list Sunday, and I included 2 cans of pumpkin puree. Paul said, “why is that on your list? You have 7 cans in the pantry.”

    Hey, and better late than never on the pumpkin/Halloween treats. These blondies are totally worth waiting for.

  16. elra says:

    Crystalized ginger candy making it irresistible !

  17. oh GAWD i love how pumpkin centric you are! these look amaaaazing!

  18. Mo Diva says:

    so now, having received and broken in my new kitchenaid, i am very anxious to do more baking. and i have never made a bar of any kind (tho ive BEEN to plenty of BARS LOL)

    this looks AWESOME! thanks joanne! you the bomb kid

  19. Nelly says:

    I almost always have candied ginger around somewhere (good for sad tummies!) but never thought to put it IN something! These look incredible! 🙂

  20. RamblingTart says:

    I love that you buy too much for the proverbial rainy day. 🙂 I’m that way about diced tomatoes and coconut milk. I’m always afraid I’ll run out. 🙂 These look amazing, Joanne!! I adore candied ginger too. And the ginger is so good for your digestion that surely we can justify it. 🙂

  21. Kristin says:

    Okay, YUM! I think I just gained 10 pounds by looking at these pictures. I am sad that Halloween is almost here. I wanted to do so many more Halloween type recipes but just have not had the time. Glad to see that you got to make this, it is making me drool.

  22. Delicioso! We must have somewhat similar taste in food because there is not ONE thing you have posted that I wouldn’t eat in a hearbeat.

  23. Justin says:

    that is wild that nutrition isn’t part of the med school curriculum … sad really … good nutrition is at the heart of wellness.

  24. Katerina says:

    You forgot to mention the yogurt you used. That also makes it healthy. Now, that is one thing I didn’t know and don’t understand. As doctors you are supposed to learn at least a few basic things on nutrition and healthy food. That is so strange. But I am not afraid, you will be an excellent nutrition advisor should you decide to leave cancer research and become a practitioner. This pie is gorgeous.

  25. Pam says:

    I have NO cans of pumpkin on my shelf, now THAT is a crying shame.

  26. Ashlee says:

    These look delicious!!! I recently found that whole foods pumpkin is quite similar to libbys, and $.60 cheaper per can, so holy cow have i stocked up!
    Also, I had to buy more photo storage space before blogger would let me upload my SS photos, so that post will be up soon, and I so appreciate your lovely submissions 🙂

  27. Swathi says:

    This is awesome, you are right, when there is sale, i used buy lot of cans and then thinking seriously how to use them, before they reach their expiry date. I love pumpkin ginger combo.

  28. aipi says:

    I am definitely in the mood for baking something pumpkin-y – this just might be the answer!
    Love the pumpkin ginger combo..mmm!

    US Masala

  29. YUM! I love crystallized ginger and pumpkin – these look so good!

    laura

  30. naomi says:

    Holy Blondie, this sounds fantastic.I love the addition of the crystallized ginger!

  31. Allison says:

    These look fantastic! And I have the same problem as you do. I bought cinnamon chips at the King Arthur store a month ago because I HAD to have them. Have I used them? No. Because then I wouldn’t have them anymore. I totally get it.

    I’ve started a new food blogging group that celebrates the printed cookbook. I’d love it if you joined us. http://www.cookbookloversunite.blogspot.com. It should be lots of fun.

    Thank you for sharing this amazing-looking recipe.

  32. Rachel says:

    crystallized ginger is one of my not-to-guilty pleasures (it can’t be as bad as straight op candy!)
    these bars look like a worthy use of your pumpkin and ginger.

  33. Oh man, you are making my dreams come true!!! Pumpkin and ginger and white chocolate! What else do I need in life?? Answer? NOTHING!

    Sues

  34. nico. says:

    oh, this looks so good! I haven’t ever used or tasted crystallized ginger, but it is very intriguing.

  35. Pam says:

    Pumpkin and white chocolate are so good together… I bet the crystallized ginger added such a great flavor to these blondies.

  36. Bridgett says:

    So what do you have planned for the other 19 cans of pumpkin? These are a very unique way to kick up the usual pumpkin dessert. I’m loving this.

  37. Sharon says:

    Haha I’m the same way! You’ve managed to combine two of my favorites – pumpkin and ginger. These look amazing.

  38. Cathy says:

    This looks amazingly delicious! I’ve never used crystallized ginger before – I’m definitely going to try it!

  39. Catherine says:

    Oh my Lord, Joanne! These look superb! I’ve bookmarked them. It is a very festive fall treat! Lovely.

  40. Ameena says:

    I used to hoard things that went on sale, like walnuts and cereal. But then I got so stressed out that I had to use it all up! So I downsized and now I have no more than one of anything in my fridge/cupboard. Actually, I’m lucky if I even have one!!

  41. Ha ha, i have pumpkin around too , but the tinned variety aint found around here so i have it in different forms in the refrigeration!
    Oh these blondies are so tempting and the flavors so good!

  42. You lucky girl! I can’t even find 1 can of pumpkin puree here. Had to puree some from scratch =(

  43. I have gotten better about hoarding since I’ve had to throw so much away because the expiration dates came before I had a chance to use things. Example can of pumpkin puree thrown away today which expired last March!

    I do have another couple in the pantry though, just in case of emergencies such as these blondies!

  44. Jessie says:

    Joanne, you are just like Peter – both of you stock up like squirrels for the inevitable day when you think “gosh, I could really use that can of succotash right now”. I have an obsession of seeing how small we can make our grocery bill every week – as you can probably guess, Peter wins out almost every week. Aiya.

    Crystallized ginger is SO addictive – I’m glad I’ve found another addict! The idea of putting some on these delicious blondies is genius, but I wouldn’t expect any less from you 🙂

    Also, 20 cans of pumpkin?? Well, 19 now, I guess.

  45. Beth says:

    It’s the Harvest! Love this – sounds so delicious. Chocolate and pumpkin are such a great pair!

  46. Lea Ann says:

    I had heard a rumor that there was a shortage of canned pumpkin (seriously!) this year and now I know the reason! 🙂

  47. Natalie says:

    ha I’m a pumpkin hoarder too. and everytime I use a can, I re-stock next time I’m at the store 🙂 I expect lots more yummy pumpkin recipes from you soon, esp if they’re all as good as this! I almost bought candied ginger the other day and now I’m so mad I didn’t. Must find and make these!!!

  48. Oh my gosh, pumpkin HEAVEN! I know what I am making this weekend now. Thanks!! xx

  49. Shannon says:

    these look DELICIOUS. i have the same feelings about crystallized ginger 🙂

  50. These look fabulous! Pumpkin and ginger sound delicious, look delicious, and most definitely taste delicious together. Also, I can’t believe you don’t have nutrition? We have a nutrition class in second year.. though I can’t say I remember anything that I allegedly learned. Miss you!

  51. sweetlife says:

    oh these are awesome….confession I have eight cans of pumpkin, 15 cans of beans and 13 cans of tomatoes..ya know just in case of a zombie outbreak..lol
    happy halloween

    sweetlife

  52. Julie says:

    These look so delicious! Wow, 20 cans of pumpkin, that’s quite a few! I hear pumpkin makes a great facial 🙂

  53. Do you recall my pumpkin scones I posted? The big bowl of crystallized ginger I photographed? Yeah. That’s the one. Phase II of pumpkin and ginger coming up, you Minx! Love it!

  54. Debbie says:

    Joanne those bars look out of this world wonderful!!! I have to give them a try!

  55. girlichef says:

    Whoa! These sound fabulous…and LOOOOOK even better. Love all the flavors going on. See what our babies can accomplish when we just let them go out into the world…. 😉

  56. Raina says:

    I have been thinking it is time to make something with pumpkin too. This was a wonderful choice you came up with. I cannot believe it is not loaded with butter; it looks like it would be. I love the idea it has crystalized ginger in it; that must really add a nice flavor. Bookmarking this for sure. Thanks:)

  57. These blondies sound so good with the combination of pumpkin, white chocolate, and candied ginger! Yum!

  58. brandi says:

    delicious! I LOVE ginger. I bet these are amazing.

  59. polwig says:

    I freaked out about the Pumpkin shortage and have about 20 myself…. they laugh now but when there is no pumpkin on thanksgiving they will be pleating for more

  60. I’m amazed that in NYC you have enough room to store that many jars of anything! Or that you have the muscle to carry them home. Do you get groceries delivered??

  61. We became acutely aware of how little physicians knew about nutrition when Charles got sick. Amazing.
    Love the bars – I am just like you with the scarcity thinking – what if I need it later??! ?

  62. justcooknyc says:

    i think i’ve got some candied ginger calling my name now

  63. Hannah says:

    And here I was starting to think that it was getting to be time that I lay off the pumpkin a bit… Just one more pumpkin baked good couldn’t hurt, right? These look so good, it almost pains me to just look at those photos. Must go make some, asap!

  64. This is such a delicious sounding recipe! I have a very small kitchen, therefore I’ve learned not to buy in bulk, I just can’t fit “just in case” items in my pantry! 🙂

  65. Marjie says:

    I see pumpkin and yogurt in the ingredient list. That surely makes this health food. And, no, they don’t teach much in the way of nutrition. Even my nursing school daughter knows more about nutrition from home than school. Recite after me, children: “Dinner contains two veggies, one of which must be green!”

    Nutrition lesson over. May I have health food pumpkin bars now?

  66. I love these blondies! The addition of crystallized ginger is really super.

  67. Nicole, RD says:

    Glad you hopped on the pumpkin recipe bandwagon…FINALLY! Haha! These look amazing, as always. I loved your crab tater tots, if I didn’t tell you that already. SO good! And easy!!

  68. Reeni says:

    I’m on the side of you can never have too much pumpkin stashed away for a rainy day! And I understand because my parents have an entire second pantry stocked in their cellar – just in case! The blondies are insanely delicious looking! And I love how you described ginger so well – painful but it is so totally addicting.

  69. Rhoni says:

    So I recently stumbled upon your blog and seriously love it. I think because in a completely innocent non-freaky, non-stalkerish way I think we could be seriously good friends! Perhaps because I’m obsessed with cooking and baking, and perhaps because I’m also in my first years of med school (studying to be an ND though), and perhaps because NYC is the love of my life. ANNNNDDDDD I also am obsessed with crystallized ginger, so it’s getting a little strange. 🙂 Anyway, just wanted to say I love reading your blog…because I totally get it in soooo many ways. Thanks.

  70. This blondie is so much more interesting than the classic one that is simply sweet; I like the addition of pumpkin very much; I may just skip the white chocolate and eat it as is.

  71. This is not the place to be when HUNGRY!! Those look amazing. Fun to see you go all sweet and sassy on us. The crystal ginger is a charmer. For sure. Have a great weekend – there is no way you will keep away from these if they are still there. xo

  72. Nutmeg Nanny says:

    I have a whole container of candied ginger in my pantry and do you know I have yet to even think about just eating it. Now I’m going to have to give it a try. I blame you if I like it 🙂

    I also have a few cans of pumpkin that need to be used. This recipe will work fantastically!

  73. oh my these look amazing your and your pumpkins he he

  74. Mari says:

    WOW I am literally drooling over here!!!! that bar looks amazing; I can almost smell it from here lol.

    I need some JOJO time! my sister even asked about you! lol

  75. Monet says:

    Pumpkin, white chocolate, and ginger are amazing together. You might have created the most delicious blondie ever! Thank you for sharing, and I’m sorry if I’ve been a bit sparse here…we are going through such a trial. Thank you for all your kind words.

  76. Rosabela says:

    I’m also the type to buy a lot when there’s a good sale and then wonder what to do with it later.

    These blondies look and delicious!

  77. Johanna GGG says:

    hurrah for halloween and lots of reason to bake pumpkin – these look delicious

  78. Velva says:

    Oh wow! I can totally relate to the “stock up” method. I have a relationship with bulk food and a good deal. I have dragged home 20 dozen fresh eggs with only a eye roll from my husband, and a comment “Like woman, what the hell are we going to do with all those eggs?” my response: “I have not a clue”.

    These pumpkin brownies with all these delicious flavors looks amazing.

    Happy Halloween!

  79. Wow, what a nice twist on pumpkin bars. They look and sound wonderful.

  80. I’ve made pumpkin blondies before but the addition of white chocolate and ginger sounds ah-mazing.

  81. Jennifer says:

    Oh yummy!!! I love everything about these!

  82. I “save” ingredients, too! Glad I’m not the only one LOL

    My absolute favorite fall dessert is pumpkin pie, so this seems like something I would totally love!

  83. Stella says:

    Too funny. I always get a good laugh when I come here, Joanne. I have a line up of pumpkin too, and I need for the to grow up and be on their own—-in my stomach (smile).
    These look great. I love the sound of pumpkin with both ginger and white chocolate. That’s nice…

  84. janet says:

    “But if I USE them, then I won’t HAVE them anymore.”

    Gosh, that describes my thinking as well!

    Living in a small apartment has helped a bit, but I still have kitchen stuff overflowing into my living room, bedroom and den. 😉

    The blondies look great, too!

  85. Kristen says:

    You outdid yourself with these bars. I guess it makes up for your lateness in getting to the pumpkin recipes. Of course, you still have until Thanksgiving to get some more lovelies posted…

  86. I was so thrilled when I saw the ingredient combo in the title of this post. Pumpkin, ginger, and white chocolate. It’s like heaven. In dessert form.

    I just baked some pumpkin, chocolate chip, walnut bread last night. This looks even better. I need to do some more serious baking this week. Relieves the stress. Of school. Which is being super obnoxious right now.

  87. That Girl says:

    We always have pumpkin on hand for the dog. It’s kind of weird to have cans and cans of pumpkin in February, but it means I can make these blondies year round!

  88. Nirmala says:

    Joanne, I haven’t made one pumpkin food item yet either. 20 cans of pumpkin! Perhaps I can borrow some?! These blondies are gorgeous and I love the pics. I want to bite into one.

    You’ll have to let me know when you try out the walnut bread.

  89. oh my you too? i buy things in bulk just because…it’s great if then a few weeks later you don’t forget you have. these look so warm and comforting, perfect for fall. i bet your weather is chilly- still hot here in LA.
    Happy Halloween,
    Louise

  90. Debinhawaii says:

    This looks like the perfect reason to sacrifice some pretty cans of pumpkin! Love the combo with the white chocolate and ginger–Yum! 😉

  91. I’m in total agreement, anything with pumpkin in it is automatically health. They look delicious!

  92. These loook awesome! I love the combo of pumpkin and candied ginger. Yum! So much texture too.

  93. I came here, thinking, I am OK. I have both a blondie and brownie, delicious as can be, on my kitchen counter. Joanne, just couldn’t have anything to tempt me. Drat, you certainly do have something. This is wonderful. Keep it up. It will make be a better baker.

  94. Crystallized ginger, white chocolate and pumpkin. Did I just die and go to heaven? These look absolutely divine. I think its a good idea to have a stash of your favorite stuff. I have a big metal cabinet in my garage with my treasures. They don’t all fit inside my kitchen. lol.

  95. Holy cow, these look good – the crystallised ginger totally sells it for me, and to think that these are health food as well – pass the plate!!
    Sue 🙂

  96. Kelsey says:

    SPEECHLESS!! the marbling is beyond-belief!!

  97. Lori says:

    I my goodness, there are no words to describe how awesome these look! I will be baking a batch before this pumpkin season has come to an end!

  98. grace says:

    yogurt! cinnamon! white chocolate! these rock, joanne. happy halloween!

  99. So good! I know this Halloween kind of snuck up on me this year! So much to do and no time to do it. love this recipe!!

  100. Eliana says:

    You picked a winner with this recipe girl. This flavor combination is making my mouth water right now.

  101. wouaouh, really love this recipe with these yummy automn flavours
    bises from France
    have a nice day
    Delphine

  102. Susan says:

    A case of pumpkin, just in case. Too funny! These dessert bars look as lovely as they are seasonal.

  103. Deborah says:

    I can’t think of a more perfect reason to use some of that pumpkin!

  104. Kerstin says:

    I’m the opposite – I bought crystallized ginger and haven’t used it yet because I didn’t like it. Hmmm, maybe I need to give it another chance! Glad you broke out the pumpkin 🙂

  105. Anonymous says:

    These are in the oven now–hope they’re good! However, the sugar amounts in this recipe are confusing. 1-1/2 cups powdered sugar and then some of that I gather is used in the drizzle mixture. I went to the other recipe at Picky Palate and used the sugar as suggested there.

  106. Joanne says:

    Anonymous – Thanks so much for pointing that out! I totally forgot to write in the sugar amount. Sorry about that! I added it in. Hope you like em!

  107. Mmm these look amazing! I need to try using crystallized ginger more often in recipes. I used to buy up all sorts of random things like spices or flours or pasta (or anything) that I’d been looking for forever. But then I ended up with SO much food and no idea what to do with it haha. Though if I was a more innovative cook like yourself then I wouldn’t have such a problem!

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