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To make Pumpkin Chocolate Chip Blondies, gather these key items: - 1 cup canned pumpkin puree - 1/2 cup unsalted butter, melted - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon pumpkin pie spice - 1/2 teaspoon salt - 1 cup semi-sweet or milk chocolate chips - 1/2 cup chopped pecans (optional) You can add a few fun extras to change up the taste: - 1/2 cup of butterscotch chips for a sweeter touch - 1/2 cup of dried cranberries for a fruity twist - A handful of walnuts or almonds for added crunch Do you need to switch out some ingredients? Here are some ideas: - Use coconut oil instead of butter for a dairy-free version. - Swap brown sugar for coconut sugar for a slight caramel flavor. - Use gluten-free flour instead of all-purpose flour for a gluten-free option. - Replace eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg) for a vegan option. First, set your oven to 350°F (175°C). This temperature is perfect for baking. Next, grab an 8x8 inch baking pan. Line it with parchment paper, letting some edges hang over the sides. This makes it easy to lift out your blondies later. In a large mixing bowl, combine 1/2 cup of melted unsalted butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Use a whisk to blend these together. You want the mixture to be smooth and well-mixed. This is your sweet base. Now, add 1 cup of canned pumpkin puree, 2 large eggs, and 1 teaspoon of vanilla extract to your sweet base. Keep whisking until everything is mixed into a creamy batter. This part adds moisture and flavor to your blondies. In a separate bowl, sift together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of pumpkin pie spice, and 1/2 teaspoon of salt. Sifting helps the dry ingredients blend well and keeps your blondies light and fluffy. Gently fold the dry mixture into the wet ingredients. Use a spatula or wooden spoon. Stir until just combined. Be careful not to overmix. Overmixing can make your blondies dense and heavy. Next, stir in 1 cup of semi-sweet or milk chocolate chips. If you like, add 1/2 cup of chopped pecans too. Make sure the chips and nuts are evenly mixed in. This gives every bite a delicious surprise. Pour the batter into the lined baking pan. Smooth the top with your spatula. Place it in the preheated oven and bake for 25-30 minutes. Check if they are done by inserting a toothpick in the center. It should come out clean or with a few moist crumbs. After baking, let the blondies cool in the pan for about 10 minutes. Then, use the overhanging parchment paper to lift them out onto a wire rack. Let them cool completely. Once cooled, slice the blondies into squares and enjoy! You can dust them with powdered sugar or drizzle warm caramel sauce on top for a pretty finish. To get the best texture for your blondies, mix carefully. Overmixing can make them tough. When you combine wet and dry ingredients, stir until just blended. This keeps them soft and chewy. Also, use room temperature eggs for a smooth mix. They help the batter come together easily. If you're new to baking, start with these tips: - Preheat your oven to 350°F (175°C) before you mix. - Use parchment paper in your pan to make removal easy. - Don't skip the sifting step for dry ingredients. It adds air and lightness. - Always check your blondies a few minutes early. Ovens can vary. To make your blondies look great, try these ideas: - Dust the top with powdered sugar for a sweet touch. - Drizzle warm caramel sauce over the blondies for added flavor. - Serve with a scoop of vanilla ice cream for a fun twist. - Place them on a colorful plate to brighten up your table. {{image_4}} You can make these blondies gluten-free easily. Substitute all-purpose flour with a gluten-free blend. Look for a blend that works well for baking. Make sure it includes xanthan gum. This will help the blondies stay moist and fluffy. Follow the same steps in the recipe. You will still get that rich pumpkin flavor and yummy chocolate! To make vegan pumpkin chocolate chip blondies, swap the eggs for flax eggs. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. Let it sit for a few minutes to thicken. Use melted coconut oil instead of butter. For the sugar, ensure it's vegan-friendly. Your blondies will still taste delicious and moist! Feel free to add more fun flavors! You can mix in spices like cinnamon or nutmeg. These add warmth and depth. Try adding dried cranberries or walnuts for extra texture. You can also switch the chocolate chips. Use white chocolate or butterscotch chips for a new twist. Each variation will make your blondies special! To keep your pumpkin chocolate chip blondies fresh, store them in an airtight container. Make sure they cool completely before sealing the container. This helps prevent moisture buildup. You can place parchment paper between layers to avoid sticking. Keep them at room temperature for best taste and texture. You can freeze these blondies for later enjoyment. First, cut them into squares. Wrap each piece in plastic wrap. Then, place the wrapped blondies in a freezer bag. Be sure to remove as much air as possible. They can last up to three months in the freezer. To enjoy, let them thaw at room temperature or heat them in the microwave for a few seconds. In the fridge, these blondies stay fresh for about a week. Make sure they are in an airtight container. If you notice any signs of mold or off smells, it's best to toss them. You want to enjoy your blondies at their best! Yes, you can use fresh pumpkin. Start by roasting a pumpkin. Cut it in half, remove the seeds, and roast until soft. Then scoop out the flesh and puree it. Fresh pumpkin adds a great flavor, but it may have more moisture. Adjust your flour slightly if needed. To reduce sweetness, cut back on the brown sugar and granulated sugar. Try using only 3/4 cup of brown sugar. You can also use dark chocolate chips, as they are less sweet than semi-sweet ones. Adding a pinch of salt can help balance the flavors too. These blondies pair well with many treats. Serve them warm with vanilla ice cream. A cup of spiced chai or coffee complements them nicely. You could also enjoy them with a drizzle of cream or a sprinkle of nuts on top. Absolutely! You can swap chocolate chips with white chocolate or butterscotch chips. Dried fruit, like cranberries or raisins, adds a nice twist too. For a nutty flavor, try adding chopped walnuts or almonds instead. In this post, I covered the key ingredients for pumpkin chocolate chip blondies and shared easy steps. You learned about optional add-ins, substitutions, and tips for perfect texture. I explained how to store your blondies and presented fun variations. Remember, baking is about having fun and being creative. Try different flavors and pairings to make each batch special. Enjoy sharing delicious treats with friends and family. Happy baking!

Pumpkin Chocolate Chip Blondies

Indulge in the autumn delight of Pumpkin Chocolate Chip Blondies! These delicious treats combine creamy pumpkin puree with rich chocolate chips for a perfect fall dessert. Whip up a batch in just 45 minutes and impress your family and friends with this easy-to-follow recipe. From mixing to baking, each step is simple, making it a fun activity for any kitchen. Click through to discover the full recipe and bring this cozy treat to your table today!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup unsalted butter, melted

1 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1 cup semi-sweet or milk chocolate chips

1/2 cup chopped pecans (optional)

Instructions
 

Preheat the Oven: Set your oven to 350°F (175°C). Prepare an 8x8 inch baking pan by lining it with parchment paper, ensuring some edges hang over the sides for easy lifting later.

    Mix the Sweet Base: In a large mixing bowl, combine the melted butter with both brown sugar and granulated sugar. Use a whisk to blend these ingredients together until the mixture is smooth and well-mixed.

      Incorporate the Wet Ingredients: Add the pumpkin puree, eggs, and vanilla extract to the sugar mixture. Continue whisking until everything is integrated into a creamy, homogenous batter.

        Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt. This step ensures all dry ingredients are light and airy, which will help your blondies rise.

          Mix Wet and Dry Ingredients: Carefully fold the dry mixture into the wet ingredients using a spatula or wooden spoon. Stir gently until just combined—be cautious not to overmix, as this can lead to denser blondies.

            Add Chocolate and Nuts: Gently stir in the chocolate chips and, if desired, the chopped pecans. Ensure they are evenly dispersed throughout the batter for a delightful bite in every piece.

              Prepare for Baking: Pour the prepared batter into the lined baking pan, smoothing the top with the spatula for an even surface.

                Bake: Place the pan in the preheated oven and bake for 25-30 minutes. They are done when a toothpick inserted in the center comes out clean or with a few moist crumbs adhering to it.

                  Cool Down: After baking, let the blondies cool in the pan for about 10 minutes. Then, use the overhanging parchment paper to lift them out onto a wire rack to cool completely.

                    Slice and Serve: Once completely cooled, cut the blondies into squares and enjoy!

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 16

                        - Presentation Tips: For an elegant touch, dust the top with powdered sugar before serving. A drizzle of warm caramel sauce can add an extra layer of sweetness and make for a beautiful presentation!