Pumpkin Blondies with Chocolate Chips
I've said it before and I'll say it again: Pumpkin and chocolate were meant to be together, especially in these pumpkin chocolate chip blondies!
Servings: 24
Calories: 279kcal
Ingredients
- 2 ⅓ cups all-purpose flour
- 2 ½ teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 16 tablespoon unsalted butter softened to room temperature
- ¾ cup granulated sugar
- ¾ cup brown sugar packed
- 1 egg
- 2 teaspoon vanilla extract
- 15 oz. can pumpkin puree
- 2 cups white chocolate chips plus more for topping the blondies
- 1 cup semi-sweet chocolate chips plus more for topping the blondies
Instructions
- Preheat the oven to 350 degrees F. Line a 13×9-inch baking pan with parchment paper, making sure to leave some overhang on the long sides. Spray the parchment paper with cooking spray. Set aside.
- In a medium-sized bowl, whisk the flour, spices, baking soda, and salt together. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugars until smooth.
- Beat in the egg and vanilla extract until combined.
- Add the pumpkin puree and beat until combined.
- Reduce the speed to low, and, little by little, add the dry ingredients.
- Add the chocolate chips and mix until they are distributed throughout the batter.
- Pour the batter into the prepared pan in an even layer. Bake for 35-40 minutes, or until a toothpick, when inserted into the center, comes out clean.
- Allow the blondies to cool completely before cutting into squares.
Notes
Note: Once you beat in the pumpkin puree, the mixture will look kind of curdled, and that this is completely normal. You're doing just fine.
Nutrition
Serving: 1 | Calories: 279kcal | Carbohydrates: 36g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 146mg | Fiber: 1g | Sugar: 25g