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- 1 cup canned pumpkin puree - 1/2 cup brown sugar, packed - 1/2 cup granulated sugar - 1/2 cup unsalted butter, melted and cooled slightly - 1 teaspoon pure vanilla extract - 2 large eggs, at room temperature - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon fine sea salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1 cup semi-sweet chocolate chips Canned pumpkin puree is key for a moist texture. Use unsalted butter for better control over salt. Pure vanilla extract elevates the flavor. Always use fresh eggs at room temp; they mix better. For the flour, all-purpose works best. Fresh spices give a warm taste. Use fine sea salt for even flavor. Semi-sweet chocolate chips provide a sweet contrast to the pumpkin. These simple choices create a rich, tasty treat. 1. Preheat your oven to 350°F (175°C). 2. Grease a 9x9 inch baking pan with butter or spray. You can also line it with parchment paper. Leave some paper hanging over the sides. This helps you lift the blondies out later. 3. In a large bowl, mix the melted butter, brown sugar, and granulated sugar. Whisk until the mix is smooth. Make sure there are no lumps left. 4. Add the canned pumpkin and vanilla extract. Stir until it looks silky and smooth. 5. Crack the eggs into the bowl, one at a time. Mix well before adding the next egg. 1. In a separate bowl, whisk together flour, baking powder, baking soda, sea salt, cinnamon, and nutmeg. Mix until all the dry ingredients are blended well. 2. Gently fold the dry mix into the wet mixture. Stop mixing as soon as you see no more flour streaks. It is okay if there are a few small lumps. 3. Now stir in the chocolate chips, making sure they spread throughout the batter. 4. Pour the batter into the prepared pan. Use a spatula to spread it out evenly. 5. Bake in the oven for 25-30 minutes. To check if they are done, insert a toothpick into the center. It should come out clean or with a few moist crumbs. 1. After baking, take the pan out of the oven. Let the blondies cool in the pan for about 10 minutes. 2. Carefully move them to a wire rack. Let them cool completely before cutting. 3. For cutting, use a sharp knife. This helps you make neat squares. Enjoy your blondies as they are, or dust with powdered sugar. For a treat, serve warm with ice cream! To make your pumpkin chocolate chip blondies perfect, watch out for common issues. One common mistake is overmixing the batter. This can make your blondies tough instead of soft. Mix the dry and wet ingredients until just combined. A few flour streaks are okay. Another pitfall is baking time. Each oven is different. Start checking at 25 minutes. Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, they are done. Let them cool before cutting for the best texture. You can boost the flavor and texture of your blondies with fun add-ins. Consider adding chopped nuts like walnuts or pecans for some crunch. You can also add a pinch of ginger or cloves for a spicier kick. If you want a fudgier blondie, reduce the flour by a few tablespoons. For a cakier texture, add a little more flour. You can also try using dark chocolate chips instead of semi-sweet for a richer taste. Experiment to find your favorite mix! {{image_4}} You can switch up the chocolate in this recipe. Use dark chocolate chips for a richer flavor. If you prefer a sweeter taste, try white chocolate chips. You can also mix different types for fun. Adding almond extract brings a lovely nutty taste. Just a teaspoon can enhance the flavor profile. Feel free to experiment with other extracts like maple or hazelnut. If you need a gluten-free option, use almond flour or coconut flour. Both can work well in this recipe. Just remember to adjust the amount; you may need less than all-purpose flour. For vegan blondies, replace the eggs with flaxseed meal mixed with water. Use melted coconut oil or vegan butter instead of regular butter. These swaps keep the blondies just as tasty! To keep your pumpkin chocolate chip blondies fresh, store them in an airtight container. This helps retain their moistness and flavor. You can place parchment paper between layers to prevent sticking. For longer storage, freezing is a great option. Wrap each blondie tightly in plastic wrap, then place them in a freezer bag. This prevents freezer burn and keeps them tasty. When you're ready to enjoy them, thaw at room temperature for a few hours or microwave for a few seconds. At room temperature, these blondies stay fresh for up to four days. If you keep them in the fridge, they can last about a week. The cold can make them firmer, so you may want to warm them slightly before serving. For the best flavor, enjoy them fresh. Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. Make sure to cook and puree it well. Fresh pumpkin adds a nice taste. Just remember that it may have more moisture. Adjust flour if needed. What should I do if the batter is too thick? If your batter is too thick, add a splash of milk. This helps loosen it up. Mix well to combine. The batter should be thick but spreadable. Can I make these blondies ahead of time? Yes, you can make these blondies ahead of time. Bake them, then let them cool. Store them in an airtight container. They stay fresh for a few days. What's the best way to cut blondies? To cut blondies, use a sharp knife. Make sure they are cool first. Clean the knife between cuts for neat squares. This gives a nice look for serving. How can I tell when they are done baking? Check for doneness with a toothpick. Insert it into the center. If it comes out clean or with few moist crumbs, they are ready. Be careful not to overbake, or they can dry out. In this guide, we covered all you need to know about making pumpkin chocolate chip blondies. I shared key ingredients, step-by-step instructions, and tips for success. You learned about variations, storage tips, and FAQs. Baking blondies can be fun and rewarding. Experiment with flavors, and enjoy your tasty treats! With these tips, you can make the perfect batch every time. Happy baking!

Pumpkin Chocolate Chip Blondies

Indulge in the warm flavors of fall with these Pumpkin Chocolate Chip Blondies! Combining rich pumpkin puree and chocolate chips, this easy recipe creates a perfect treat for cozy gatherings. With simple ingredients and a quick prep time, you can whip up a batch in no time. Don't miss out on this deliciously unique dessert – click through to discover the full recipe and bring a taste of autumn to your kitchen!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup brown sugar, packed

1/2 cup granulated sugar

1/2 cup unsalted butter, melted and cooled slightly

1 teaspoon pure vanilla extract

2 large eggs, at room temperature

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup semi-sweet chocolate chips

Instructions
 

Begin by preheating your oven to 350°F (175°C). Grease a 9x9 inch baking pan with butter or non-stick spray, or line it with parchment paper, leaving some overhang to aid in removal after baking.

    In a spacious mixing bowl, combine the melted butter, packed brown sugar, and granulated sugar. Whisk thoroughly until the mixture is smooth and well incorporated, with no lumps remaining.

      Incorporate the pumpkin puree and vanilla extract into the sugar mixture, stirring until you achieve a silky-smooth consistency.

        Gradually add the eggs to the mixture, adding them one at a time and ensuring each is mixed in thoroughly before adding the next.

          In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, sea salt, cinnamon, and nutmeg until evenly combined.

            Carefully fold the dry ingredients into the pumpkin mixture, mixing until just combined. Be cautious not to overmix; a few small flour streaks are perfectly fine.

              Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter.

                Pour the batter into your prepared baking pan, using a spatula to spread it out evenly to ensure consistent baking.

                  Place the pan in the preheated oven and bake for 25-30 minutes. The blondies are done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

                    Once baked, remove the pan from the oven and allow the blondies to cool in the pan for about 10 minutes. Afterward, transfer them to a wire rack to cool completely before cutting.

                      Prep Time: 15 mins | Total Time: 50 mins | Servings: 16

                        - Presentation Tips: Cut the cooled blondies into neat squares and lightly dust with powdered sugar for an elegant finish. For an indulgent treat, serve warm with a generous scoop of creamy vanilla ice cream on the side! This delightful pairing is sure to impress your guests!