Pumpkin Chocolate Chip Blondies

One of my bestie’s littles have deemed this to be “the best deliciousness ever” when I did a test run of this recipe.

One thing to note: we are everything chocolate in this house but found that 1 ½ cups chocolate chips was too much. But you do you.

Pumpkin Chocolate Chip Blondies

Pumpkin Chocolate Chip Blondies

Yield: 24 bars
Author:
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
This is a seasonal bar at Butter. It has many loyal fans who wait patiently for October to arrive, then sadly say farewell come January.

Ingredients

Instructions

  1. Preheat the oven to 350°F.
  2. On a large piece of parchment paper, sift together the flour, pumpkin pie spice, baking soda and salt; set aside.
  3. In a stand mixer fitted with a paddle attachment, beat the butter on medium speed. Add the sugar and beat until light and fluffy.
  4. Add the egg, pumpkin puree and vanilla and beat until fully combined.
  5. Scrape down the sides of the bowl. Turn the mixer to low, add the dry ingredients and mix until fully combined.
  6. Fold in the chocolate chips. Spread the batter evenly into a buttered, parchment paper-lined 9" x 13" pan and smooth the top with a spatulaor the back of a large spoon.
  7. Bake for 35 to 40 minutes, or until a wooden skewer inserted in the centre comes out clean.
  8. Remove from the oven and allow to cool completely.
  9. Run a small knife along the edges of the pan. Carefully remove the slab from the pan and cut into approximately 2" x 2" bars. Make sure to use at least a 10" knife to avoid dragging the knife across the bars.

Notes

Storage: These bars will keep in an airtight container for up to 5 days or in the freezer for up to 3 weeks.

blondies, bars, pumpkin, chocolate, chips, dessert, baking, bites
Baking & Bites, Bars & Slices, Desserts