Pumpkin Chocolate Chip Blondies
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Pumpkin Chocolate Chip Blondies
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Rich and chewy pumpkin chocolate chip blondies will make your house smell better than any candle while they're baking!
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Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 2 unsalted butter 1 cup (sticks), melted
- 1 1/4 cups light brown sugar packed
- 1 egg large
- 2 teaspoons vanilla extract
- 1 pumpkin puree 15 ounce can
- 2 cups semisweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line a 9x13-inch baking pan with foil or parchment paper, leaving an overhang.
- In a large bowl combine the flour, cinnamon, ginger, nutmeg, allspice, and salt.
- In another medium bowl whisk together the butter, brown sugar, egg, vanilla, and pumpkin.
- Add the butter mixture to the flour mixture, stirring until just combined. Stir in the chocolate chips. Pour the batter into the prepared pan.
- Bake for 35 minutes, or until a cake tester inserted into the center comes out clean. Be careful not to overbake. Set the pan on a wire rack to cool completely before cutting into squares. Store in an airtight container at room temperature for up to 5 days.
Notes
- These blondies taste even better the day after they're baked!
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