Pumpkin Blondies
Dense, chewy pumpkin blondies packed with warm spices and chocolate chips.
Ingredients
| 1/2 cup | 120 ml | unsalted butter, melted |
| 1/3 cup | 80 ml | pumpkin puree |
| 3/4 cup | 180 ml | dark brown sugar (light may be substituted) |
| 1/4 cup | 60 ml | granulated sugar |
| 1 | large egg yolk | |
| 1 tsp | 5 ml | vanilla extract |
| 1/2 tsp | 2.5 ml | baking soda |
| 1/2 tsp | 2.5 ml | salt |
| 1/2 tsp | 2.5 ml | ground nutmeg |
| 1 tsp | 5 ml | ground cinnamon |
| 1/4 tsp | 1.3 ml | ground ginger |
| 1/4 tsp | 1.3 ml | ground allspice |
| 1 3/4 cup | 420 ml | all-purpose flour |
| 1 1/2 cup | 360 ml | chocolate chips |
Instructions
Preheat oven to 350°F. Line a 9x13" pan with foil and spray with nonstick cooking spray. Place melted butter, pumpkin puree, dark brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix until combined. Continue mixing and add the egg yolk and vanilla extract. Add the baking soda, nutmeg, cinnamon, ginger, and allspice and mix until combined, scraping the sides of the bowl as needed. Slowly mix in flour until a smooth dough forms. Stir in your chips. Press dough into prepared pan. Bake for about 18-25 minutes or until just browned around the edges and the teeniest bit jiggly in the center (these are better slightly under baked as they finish baking while they cool). Store in an airtight container for up to 3 days or freeze for up to one month.