This weekend I finally found canned pumpkin for the first time in forever …. well, what seems like forever. Every time I have gone grocery shopping in the past month, I’ve looked for pumpkin but alas, the great pumpkin shortage of 2020. Is someone out there snatching up all of the canned pumpkin the second the shelves are restocked?! Seems like the only plausible explanation.
Okay, maybe it’s not that dramatic, but I have seriously been scavenging for pumpkin for the last four weeks, and it has been completely sold out! So, when I finally found a half stocked shelf this weekend, obviously I bought three cans and immediately started to bake with them the minute I got home.
I’ve said this before, but pumpkin isn’t the Fall hero for me. I love cinnamon apples and sweet potato as well, which feel equally as seasonal to me. But when you’re on the hunt for pumpkin for weeks on end, an obsession starts to form….
And thus, the seasonal peanut butter pumpkin blondies were born. Chocolatey, moist, peanut buttery, and debatably most important of all — that beloved hint of pumpkin. 😉
If you made this recipe, I’d love to see it! Let me know in the comments and tag me on IG at @simply_unbeetable 🙂