Pumpkin Hazelnut Blondies

This was my very last pumpkin!!! Did you know that its close to impossible to find a pumpkin after October 31st? I didn’t…..This was the last pumpkin I had, not realizing that it would be my last. It was about a four-pound pumpkin and I got 5 cups of pumpkin puree out of it. Needless to say, I have been cooking with this pumpkin puree all week. My little man loves the pumpkin oatmeal for breakfast and the big man enjoyed the pumpkin waffles!
This recipe was a surprise for me. I was thinking of what to make with the pumpkin and I wanted something new, something I haven’t made before. I found pumpkin bars in my old cookbook and decided to alter it to my taste. Hazelnut was an experimental ingredient, but it actually goes very well with pumpkin! This recipe will also be good for muffins!

4 eggs
1/2 cup sour cream
2 cups of pumpkin puree
1 cup of sugar
1 1/2 tsp hazelnut syrup
2 cups flour
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
2/3 cup of chopped hazelnuts

~Preheat the oven to 350. Lightly grease a 9×13 baking dish
1. Whisk the eggs and sugar hard for a couple of minutes

2.  Add the sour cream and pumpkin puree, mix well

3. Add the hazelnut syrup, flour, baking soda, baking powder, cinnamon and salt. Mix very well breaking all the crumbles that may have formed

4.  Add the chopped hazelnuts, mix well.

5.  Pour the batter into the baking dish. Bake for 45 minutes then do a toothpick test. If the blondies are not done yet, bake or another 10 minutes.


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  1. says

    This is such a great sounding recipe. What a clever addition of the hazelnuts. They are such a luxurious nut!
    Thanks for joining ON THE MENU MONDAY with this lovely treat!
    Happy Thanksgiving!~

  2. says

    Coming over from On the Menu Monday. These look wonderful. I have hazelnuts I purchased on sale and am putting the syrup on my grocery list. Thanks for sharing.

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