Pumpkin Choco Chip Blondies
Come October, I'm always looking for ways to bake with pumpkin. Pumpkin and chocolate are one of those iconic fall pairings that never gets old. And I have to say that these moist, lightly spiced blondies are just about my favorite way to enjoy the two flavors together.
Ingredients
| 2⅓ cups (280 g) | all-purpose flour | |
| 1 tbsp (6 g) | pumpkin pie spice | |
| 1 tsp | 5 ml | cinnamon |
| 1 tsp | 5 ml | baking soda |
| ¾ tsp | 3.8 ml | kosher salt |
| 1 cup (230 g) | unsalted butter, at room temperature | |
| ¾ cup (150 g) | granulated sugar | |
| ¾ cup (165 g) | dark brown sugar | |
| 1 | large egg | |
| 2 tsp (10 ml) | vanilla extract | |
| 15 oz (425 g) | pure pumpkin puree | |
| 1 cup (175 g) | dark chocolate chips | |
| 1 cup (180 g) | white chocolate chips | |
| ¾ cup (85 g) | pecans, roughly chopped, optional |
Instructions
Total Time: 1 hour 20 minutes. Yield: 24 blondies.
Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch (22 x 33-cm) pan with butter or nonstick cooking spray and then line the pan with parchment paper, leaving an overhang on all sides. Grease the parchment with butter or nonstick cooking spray and then set it aside.
In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda and salt. Set it aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric hand mixer, cream the butter, granulated sugar and dark brown sugar on medium-high speed until smooth. Beat in the egg and vanilla until combined. Then beat in the pumpkin puree. (If the mixture looks curdled, don't freak out!)
Reduce the speed to low and mix in the dry ingredients until just combined. Fold in the dark and white chocolate chips and pecans, if using, with a rubber spatula.
Spread the batter evenly in the prepared pan. Bake for 35 to 40 minutes, until the edges begin to pull away from the sides of the pan and a toothpick inserted into the center comes out with just a few moist crumbs attached. Cool completely in the pan before cutting into bars.
Cover and store leftover blondies in an airtight container at room temperature for 2 to 3 days.