The combination of pumpkin, peanut butter, and chocolate may seem strange at first, but soon you will realize that these rich, salty, and sweet flavors belong together.
Hi and welcome to day 5 of #PumpkinWeek hosted by Terri from Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you.
In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!
Check out all the #PumpkinWeek Bloggers and their recipes:
- Pumpkin Pie Granola by Love and Confections
- Meatloaf-Stuffed Mini Pumpkins by Culinary Adventures with Camilla
- White Chocolate Reeses Pumpkin Blondies by The Spiffy Cookie
- Pumpkin and Corn Chowder by Curious Cuisiniere
- Buttermilk Pumpkin Pancakes by Life Tastes Good
- Pumpkin Spice Cookie Blossoms by A Day in the Life on the Farm
- Curried Roasted Pumpkin Hummus by A Kitchen Hoor’s Adventures
- Pumpkin Praline Brownies by My Catholic Kitchen
- Slow Cooker Pumpkin Butter by Making Miracles
- Pumpkin Biscotti by The Pajama Chef
- White Chocolate Chip Pumpkin Cake by Dizzy Busy and Hungry
If you think the combination of pumpkin and peanut butter is weird, well then I am here to prove you wrong. The phrase “don’t knock it ’til you try it” definitely applies here.
I saw the light a year ago when I first tried this combo in pumpkin peanut butter cups. Rich pumpkin, salty-peanut butter, and sweet chocolate. I see no problems here. Even bloggers such as Jenny (Picky Palate), Sommer (A Spicy Perspective), and Jessica (How Sweet It Is) are in on the pumpkin+peanut butter party so why arn’t you?
Sadly it took me another year to dabble with this combination of flavors again but it’s back thanks to the Reese’s orange-white chocolate pumpkin-shaped cups. You could of also use regular white chocolate Reese’s cups but the pumpkin ones are perfect for the season. I chopped them up and mixed them into the pumpkin blondie batter and then also pressed some into the top as well to make use of their cute shape.
Heck make this any time of year, such as Valentine’s Day with Reese’s heart peanut butter cup cookie bars.
One year ago: Sunny Anderson’s Spicy Macaroni and Cheese
Two years ago: Chicken in Basil Cream Sauce
Three years ago: Oatmeal Cookie Pancakes
WHITE CHOCOLATE REESE’S PUMPKIN BLONDIES
Makes 24 bars
2-1/2 cups all-purpose flour
2-1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1/2 tsp salt
1 cup (2 sticks) unsalted butter, melted and cooled to room temperature
1 cup dark brown sugar
1/2 cup granulated sugar
1 Tbsp vanilla extract
1 (15 oz.) can pure pumpkin puree (or 2 cups homemade)
2 bags (about 20 oz.) white chocolate Reese’s (I used the pumpkin shape), 12 whole and the rest chopped
- Preheat oven to 350 degrees. Grease a 9×13-inch baking pan and line with parchment paper, leaving overhang on the sides; set aside.
- In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg and salt; set aside.
- In a large bowl, whisk together the melted butter and sugars until smooth. Add egg and vanilla and whisk until completely incorporated. Add the pumpkin and again whisk to fully incorporate. Using a rubber spatula, fold in the flour mixture until combined and no pockets of flour remain. Fold in the chopped Reese’s. Pour the batter into the prepared pan and smooth into an even layer. Place the 12 whole Reese’s on top.
- Bake for 35-40 minutes or until a thin knife inserted into the center comes out clean. Cool completely on a wire rack, then use the parchment handles to lift the bars out of the pan and cut into squares. Store in an airtight container at room temperature for up to 5 days.
Source: Adapted slightly from Brown Eyed Baker.