In response to a viewer question about holiday gift ideas for a foodie or someone who likes to cook, Jeanette from our culinary team says her go-to is usually a kitchen gadget—like this multi-cooker because it can do so many things. One of the things she really likes to use it for? Dessert!
Here, she shares a recipe for super-easy White Chocolate Chip Pumpkin Blondies that "bake" up ooey gooey in an Instant Pot or other multicooker—leaving your oven free for other holiday cooking.
For another holiday dish made in a time-saving kitchen gadget instead of the oven, check out Jeanette's Air Fryer Crispy Brussels Sprouts With Roasted Garlic Aioli.
- 1 cup flour
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- 1 stick butter, at room temperature
- ½ cup sugar
- 1 large egg
- ½ teaspoon pure vanilla extract
- ½ cup canned pumpkin puree
- ½ cup white chocolate chips
In a small mixing bowl, whisk together flour, pumpkin pie spice and baking soda.
In a medium mixing bowl, using an electric hand mixer, beat butter and sugar on medium-high speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl every minute or so. Beat in egg and vanilla, then add pumpkin puree and mix until smooth. Add half of the flour mixture and beat until just combined. Add the remaining flour mixture and beat until fully incorporated. Fold in the white chocolate chips.
Pour the thick batter into a parchment-lined, greased 6-inch cake pan. Top with a sheet of foil, then loosely wrap the foil around the pan. Place the cake pan onto the rack of a multicooker. Pour 1 cup water into the multicooker and set the rack with the cake into the pot. Seal the lid and close the pressure-release valve. Set the multicooker to pressure-cook high for 50 minutes.
Once done, release the pressure, open and wait for all the steam to come out. Carefully open the top of the multicooker. Remove the cake pan by lifting the rack out of the multicooker. Discard the foil and let the blondies cool completely before removing from the cake pan.