Pumpkin + Chocolate

Day 11 Pumpkin Chocolate Chip Blondies.

2 cups all purpose flour (spooned into the measuring cup & leveled)
1 tbsp. pumpkin pie spice
1 tsp. baking soda
3/4 tsp. salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
1/2 cup light brown sugar, packed
1 large egg
2 tsp. vanilla extract
1 cup canned pure pumpkin (not pumpkin pie filling)
1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees.  Line a 9 x 13 baking pan with foil, letting it overhang on all sides.  Set aside.

In a medium size bowl, whisk together the flour, pumpkin pie spice, baking soda & salt.

In the bowl of a stand mixer, cream together the butter, sugar & brown sugar until light & fluffy.  Scrape down the sides of the bowl & add in egg & vanilla and mix until fully incorporated. Beat in pumpkin (mixture will look curdled). With the mixer on low speed, gradually add in the flour mixture and mix just until combined.  Remove bowl from mixer and fold in chocolate chips.

Pour batter into the baking pan & spread evenly.  Bake for approximately 35-40 minutes, until edges pull away from the sides of the pan & a toothpick inserted comes out with just a few crumbs attached. Cool blondies completely in the pan.  Using the foil hangover, lift the blondies out of the pan.  Carefully remove the foil and place blondies onto a cutting board and cut into squares.  Store in an airtight container.

These weren’t too bad but I ran out of baking soda and had to substitute baking powder. It changed the flavor too much for me and I lost interest. Phil liked them though (granted he is the pumpkin sheltered soul, who didn’t think that there was anything pumpkin other than pie!).


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