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
Yield: 24 bars
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
- Preheat the oven to 350°F.
- On a large piece of parchment paper, sift together the flour, pumpkin pie spice, baking soda and salt; set aside.
- In a stand mixer fitted with a paddle attachment, beat the butter on medium speed. Add the sugar and beat until light and fluffy.
- Add the egg, pumpkin puree and vanilla and beat until fully combined.
- Scrape down the sides of the bowl. Turn the mixer to low, add the dry ingredients and mix until fully combined.
- 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.
- Bake for 35 to 40 minutes, or until a wooden skewer inserted in the centre comes out clean.
- Remove from the oven and allow to cool completely.
- 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.