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Tuesday, October 2, 2012

Gluten Free Pumpkin Blondies with White Chocolate & Cherries

So I am nesting.  I did some serious cleaning and organizing this weekend and I am not done.  My list of items to get organized is still about 3 or 4 long but I am happy with the progress.  This past weekend I cleaned out my pantry and cleaned out my car.   I really should have taken some before and after pics to show you.   Even the hubby couldn't believe the pantry cupboard,  all organized in nice little rows.  The only sad thing was the amount of stale items that hit the garbage.  And my car feels like new again, I dusted, vacuumed and shampooed the seats and mats.  I was a machine this weekend.
Funny leave it to a new baby to force a clean and purge considering the amount of new baby stuff will probably be twice what I threw out but could you imagine the madness if you didn't go through nesting.

My next stop will be closets, clothes and the dreaded office. A dumping ground for papers, books and anything else we don't know where to put.  Scary!  This won't be the first time we have tackled this room but after a year it just makes its way back to madness.   I will keep you posted on that madness.

I will continue with the fall blogger pumpkin obsession because frankly pumpkin desserts are so delicious.  I can honestly say this won't be my last pumpkin item this year.

Gluten Free Pumpkin Blondies with White Chocolate Chips and Dried Cherries. 

  • 1/2 cup unsalted butter, softened
  • 2/3 cup dark brown sugar
  • 1/2 cup pumpkin puree
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 1 1/4 cup brown rice flour
  • 2 tbsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup white chocolate chips
  • 1/2 cup chopped dried cherries
  • 1/4 cup butter, room temp.
  • 1/2 cup cream cheese, room temp
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp cinnamon
  • 1 cup sifted confectioners sugar (give or take)

1) Preheat oven to 350F.  Butter a 8 inch square pan. 
2) In a medium bowl, add flour, cornstarch, baking powder/soda, cinnamon and salt. 
3) Combine butter and sugar in a large bowl or mixer bowl and beat until creamed together.

4) Add pumpkin, eggs and vanilla and beat until combined. 
5) Add flour mixture to the wet mixture and mix on low until almost combined.

6) Fold in chocolate chips and dried cherries.
7) Pour batter into prepared pan.  Bake for 30 minutes,  outside will be starting to brown on edges and tooth pick will come out clean. 
8) Let cool in pan 10 minutes, then turn onto a wire rack to cool completely.  Cut into squares and serve.
9) Make the icing : In a large bowl or mixer bowl beat together butter and cream cheese.  Add sugar, vanilla and cinnamon and beat together until just combined.  Adding more sugar if you want a stiffer icing.

This post is also on the Have the Cake blog with a lot more wonderful pumpkin recipes.



  1. Yay for the nesting! I'm impressed you only have 3 or 4 things left :) My list is way too long...but I love the deadline a baby provides! These blondies look great, and I love that they're gluten free!

  2. Hi, Meg. I'm so excited for this great GF recipe! The cake looks so moist and yummy! I would love it if you visited my new Gluten-Free Monday party at and linked up this and any other GF idea you would like to share. I hope to see you there.

  3. Hey Meg, Eri told me about you! I was planning to buy a pumpkin and now I know how to use it!

  4. Thanks For linking at Show Me Your Plaid Monday's! I am pinning each post for all to see! I hope that you come back each week!


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