PUMPKIN BLONDIES with chocolate and marshmallows

Fall festive cake-like blondies made with pumpkin purée and gooey marshmallows

Blondies are an easy, endlessly modifiable treat that essentially subs a traditional chocolate brownie recipe with vanilla & brown sugar. I chose to add pumpkin and marshmallows to make these festive for fall.

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PUMPKIN BLONDIES with chocolate and marshmallows

by Fay Walsh adapted from a recipe by Samantha Seneviratne

• ½ cup/115 grams unsalted butter (1 stick), melted and cooled slightly, plus more for greasing the pan

• ½ cup/125 grams canned pumpkin purée

• ½ cup/110 grams packed dark brown sugar

• ⅓ cup/65 grams granulated sugar

• 1 large egg yolk

• 1 ½ teaspoons pure vanilla extract

• 1 ⅓ cups/170 grams all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon ground cinnamon

• ¾ teaspoon kosher salt

• 6 ounces/170 grams bittersweet chocolate chunks (a generous cup)

• ½ cup/50 grams coarsely chopped marshmallows or mini marshmallows

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1. Heat oven to 350 degrees. Grease and line an 8-by-8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.

2. In a large bowl, whisk together the butter, pumpkin purée, sugars, egg yolk and vanilla extract. Fold in the flour, baking soda, cinnamon, salt and most of the chocolate and marshmallows. Transfer the batter to the prepared pan, smooth into an even layer and sprinkle the top with the remaining chocolate and marshmallows.

3. Bake until the top looks dry and set and a toothpick inserted into the center comes out with moist crumbs attached, 25 to 35 minutes, rotating the pan halfway through. Transfer to a rack to cool completely.

4. To serve, use the paper overhang to transfer the blondies to a cutting board. Cut into 16 pieces. Store at room temperature in an airtight container for up to 3 days, or in the freezer for up to 1 month.

adapted from the New York Times Cooking section.