This recipe was modified from the recipe on the blog The Fig Tree.
2 1/3 cups all purpose flour
1 tbs pumpkin pie spice
1 tsp ground cinnamon
1 tsp baking soda
3/4 tsp kosher salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
2 tsp vanilla extract
1 15 oz. can pumpkin puree
2 cups white chocolate chips
1 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees F. Line a 13×9 inch baking pan with parchment paper, making sure to leave some overhang on all sides. Spray the parchment paper with cooking spray.
In a medium-sized bowl, add the flour, pumpkin pie spice, cinnamon, baking soda, and salt. Whisk to combine and set aside.
In a stand mixer, cream together the butter and sugars until smooth. Beat in the egg and vanilla extract until combined. Beat in the puree next. The original recipe notes that the mixture will look a bit curdled, and that this is completely normal.
Reduce the mixer’s speed to low, and add the dry ingredients little by little. Fold in the chocolate chips.
Spread the batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick, when inserted into the center, comes out clean. Allow them to cool, cut into squares, and enjoy!!
These blondies are a bit too good. You have been forewarned.