Pumpkin Chocolate Chip Blondies

$- 1 cup pumpkin puree - 1/2 cup brown sugar - 1/4 cup granulated sugar - 1/2 cup unsalted butter, melted - 1 large egg - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon pumpkin pie spice - 3/4 cup chocolate chips Using fresh pumpkin puree will boost flavor. If you choose canned, pick a brand without additives. For sugar, light brown sugar adds moisture and a rich taste. Always use unsalted butter, as it gives you control over salt. Choose high-quality chocolate chips; they melt better and taste richer. Fresh eggs yield the best texture. Finally, use a good vanilla extract for deeper flavor. You can swap pumpkin puree with sweet potato or butternut squash puree. For a dairy-free option, use coconut oil instead of butter. If you want a different sweetener, maple syrup or honey can work, but adjust the liquid in the recipe. You can also replace all-purpose flour with a gluten-free blend. For vegan blondies, use flax eggs in place of a real egg. Start by preheating your oven to 350°F (175°C). This step ensures even baking. Next, grab an 8x8-inch baking pan. Grease it well to prevent sticking. You can use butter or cooking spray. Make sure to cover all corners of the pan. This will help your blondies come out easily once baked. In a large mixing bowl, combine 1 cup of pumpkin puree, 1/2 cup of brown sugar, and 1/4 cup of granulated sugar. Mix these together until smooth. It should look creamy and well-blended. Now, add in 1/2 cup of melted unsalted butter, 1 large egg, and 1 teaspoon of vanilla extract. Whisk these ingredients together until they blend perfectly. This mixture should be rich and inviting. In another bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of pumpkin pie spice. This mix adds flavor and helps your blondies rise. Gradually add this dry mix into your wet mixture. Stir gently until just combined. Be careful not to overmix; this keeps your blondies soft and chewy. Now comes the fun part! Take 3/4 cup of chocolate chips and fold them into the batter. Use a spatula to make sure they are evenly mixed. This step adds delightful bursts of chocolate in every bite. The chips should be spread throughout the batter, ensuring each blondie has a sweet surprise. Pour your batter into the prepared baking pan. Use a spatula to spread it evenly. Bake in the preheated oven for 25-30 minutes. To check if they are done, insert a toothpick into the center. If it comes out clean, your blondies are ready! Once baked, remove the pan from the oven. Let it cool for about 10 minutes. Then, transfer to a wire rack to cool completely. Enjoy the wonderful aroma filling your kitchen! To get the best texture in your blondies, start with room-temperature ingredients. This helps them mix better. Use fresh pumpkin puree for a moist and rich flavor. Don’t overmix your batter. A few lumps are okay. This keeps the blondies soft and chewy. Bake them until a toothpick comes out clean. If you bake too long, they can dry out. Avoid using cold butter. Cold butter does not blend well and can make your blondies dense. Another mistake is skipping the cooling time. Letting them cool allows the flavors to settle. Don’t forget to grease your baking pan. This prevents sticking and helps with easy removal. Finally, measure your ingredients carefully. Too much flour can make them crumbly. Serve these blondies warm or at room temperature. For a nice touch, dust them with powdered sugar. A dollop of whipped cream on top adds creaminess. You can also pair them with a scoop of vanilla ice cream. This creates a delightful contrast with the warm blondies. Consider adding a sprinkle of cinnamon for extra flavor. {{image_2}} You can make these blondies extra special by adding nuts. Walnuts or pecans work great. Just chop them up and fold them in with the chocolate chips. This adds a nice crunch and flavor. You could also add dried fruit. Raisins or cranberries can give a sweet twist. Experiment with what you love! Want to make these blondies gluten-free? Simply swap the all-purpose flour for a gluten-free blend. Many brands make great mixes that work well in baking. Just make sure to check the package for the right amount to use. This way, you can enjoy these treats without worry. You can give your blondies a new taste by changing the spices. Try adding cinnamon or nutmeg for warm flavors. You could even use ginger for a fun kick! If you really want to mix it up, add some cocoa powder for a chocolate twist. These small changes can bring new life to your pumpkin chocolate chip blondies! To keep your pumpkin chocolate chip blondies fresh, store them in an airtight container. This helps retain moisture and flavor. You can layer the blondies with parchment paper to prevent sticking. Keep them at room temperature for up to three days. If you want them to last longer, the fridge works too, but it may change the texture a bit. Freezing blondies is simple and effective. First, let them cool completely. Then, cut them into squares. Wrap each piece tightly in plastic wrap. Place the wrapped blondies in a freezer-safe bag or container. They can stay in the freezer for up to three months. When you're ready to enjoy them, just thaw them at room temperature. Pumpkin chocolate chip blondies can last up to five days in the fridge. To reheat, place a square in the microwave for about 10-15 seconds. This warms them up nicely. You can also heat them in an oven set to 350°F for about 5 minutes. Enjoy them warm for a cozy treat! Yes, you can use fresh pumpkin. To do this, cook the pumpkin until soft. Then, mash it well until smooth. Make sure to drain excess water. This helps your blondies stay firm and not too wet. To check if your blondies are done, insert a toothpick into the center. If it comes out clean or with a few crumbs, they are ready. If it has wet batter on it, bake a few more minutes. Keep an eye on them to avoid overbaking. Yes, you can easily make this recipe vegan. Replace the egg with a flax egg. To do this, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. Use a vegan butter substitute for the unsalted butter. Each blondie has roughly 180 calories. They contain 9 grams of fat, 24 grams of carbs, and 2 grams of protein. The chocolate chips add some sugar, so adjust your intake if needed. They also provide some fiber from the pumpkin, which is a plus. Yes, these blondies are safe to eat if left out overnight. However, store them in a cool, dry place. If your kitchen is warm, it’s better to keep them in the fridge. This helps them stay fresh longer. Enjoy them within a few days for the best taste. We explored the key ingredients and how to make pumpkin chocolate chip blondies. I shared steps for mixing, baking, and cooling. You learned tips for texture and common mistakes. Variations, like gluten-free options and mix-ins, add fun. Lastly, storing and reheating ideas help keep them fresh. With this knowledge, you can bake delicious blondies with confidence. Enjoy your tasty treats!$

Indulge in the fall flavors with these delicious Pumpkin Chocolate Chip Blondies! Made with creamy pumpkin puree and loaded with chocolate chips, these treats are perfect for autumn gatherings or cozy nights at home. Simple to whip up in just 40 minutes, they offer a delightful twist on classic blondies. Ready to satisfy your sweet tooth? Click through to explore the full recipe and impress your friends with this seasonal favorite!

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Ingredients

1 cup pumpkin puree

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

1 large egg

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon pumpkin pie spice

3/4 cup chocolate chips

Instructions

Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan.

In a large mixing bowl, combine the pumpkin puree, brown sugar, and granulated sugar. Mix until smooth.

Add in the melted butter, egg, and vanilla extract. Whisk the mixture until it's fully blended.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Fold in the chocolate chips, making sure they are evenly distributed throughout the batter.

Pour the batter into the prepared baking pan and spread it out evenly with a spatula.

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Once baked, remove from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 9 squares

- Presentation Tips: Cut into squares and serve warm or at room temperature. For an extra touch, dust with powdered sugar and serve with a dollop of whipped cream on top.