Boston University

11/25/2024 | News release | Distributed by Public on 11/26/2024 01:04

Pumpkin Miso Blondies

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

November 25, 2024
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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

  1. Preheat oven to 350 degrees.
  2. Grease an 8×8 baking dish and set aside.
  3. In a large bowl, add oil, pumpkin, and brown sugar. Whisk together until smooth.
  4. Add the egg, vanilla extract, and miso paste. Whisk again until smooth.
  5. Add the flour, baking powder, and pumpkin pie spice. Stir in until combined and no streaks of flour remain.
  6. With a spatula, fold in the cashews and white chocolate chips.
  7. Transfer the batter to the baking dish and use the spatula to distribute it evenly.
  8. 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).
  9. Let cool in the pan, then cut into squares and enjoy.

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  • Mara Sassoon

    Senior Writer/Editor Twitter Profile

    Mara Sassoon is the editor of print and digital publications for the College of Fine Arts, the School of Hospitality, and the College of General Studies. She also writes for a variety of magazines for BU's other schools and colleges, as well as for Bostonia and BU Today. Originally from South Florida, she's not sure she'll ever get used to Northeast winters. Profile

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