Description
The kitchen smells like autumn as spiced pumpkin batter bakes into moist, fudgy blondies studded with gooey chocolate chips.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup unsalted butter melted
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
- Add the eggs, vanilla extract, and pumpkin puree to the sugar mixture and whisk until fully combined.
- In a separate bowl, whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- Gradually stir the dry ingredients into the wet ingredients until just combined and no streaks of flour remain.
- Fold in the chocolate chips, reserving a handful to sprinkle on top if desired.
- Spread the batter evenly in the prepared pan and smooth the top with a spatula.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Allow the bars to cool completely in the pan on a wire rack, then lift out using the parchment overhang and cut into squares.
Notes
- Do not overbake; the bars should be moist and fudgy rather than dry.
- You can substitute pecans or walnuts for extra crunch.
- Store cooled bars in an airtight container at room temperature for up to three days.
- Bars freeze well for up to one month; thaw before serving.