2cupswhite chocolate chips,plus more for topping the blondies
1cupsemi-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.