Pumpkin Chocolate Chip Blondies

$- 1 cup canned pumpkin puree - 1/2 cup brown sugar - 1/2 cup granulated sugar - 1/2 cup unsalted butter, melted - 1 teaspoon vanilla extract - 2 large eggs - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1 cup semi-sweet chocolate chips Choosing the right pumpkin puree When picking pumpkin puree, go for 100% pure pumpkin. Check the label. Avoid mixes with spices or added sugar. Canned puree is easy and saves time. Benefits of using brown sugar vs. granulated sugar Brown sugar adds moisture and a deeper flavor. It gives blondies a chewy texture. Granulated sugar keeps them light and sweet. Mixing both helps balance flavors. Best chocolate chip options for blondies Semi-sweet chocolate chips work great for these blondies. They melt nicely and add a rich taste. You can also try dark chocolate chips for a bolder flavor. - Preheat your oven to 350°F (175°C). - Grease a 9x9 inch baking pan or line it with parchment paper. - In a large bowl, mix the melted butter, brown sugar, and granulated sugar. - Stir until the mix is smooth and combined. - Add the canned pumpkin puree and vanilla extract. - Mix until everything blends well. - Beat in two large eggs one at a time. - Mix well after adding each egg. - In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. - Gradually add the dry mix to the pumpkin mix. - Stir gently until just combined, and do not over mix. - Fold in one cup of semi-sweet chocolate chips. - Pour the batter into the prepared pan. - Spread it out evenly with a spatula. - Bake for 25-30 minutes. - Check doneness by inserting a toothpick in the center. - It should come out clean or with a few moist crumbs. - Once baked, remove the pan from the oven. - Let the blondies cool in the pan for about 10 minutes. - Carefully transfer them to a wire rack to cool completely. - Cut the blondies into squares for serving. - For a special touch, dust them with powdered sugar. - Serve warm with a scoop of vanilla ice cream for a treat. To make perfect pumpkin chocolate chip blondies, avoid overmixing the batter. When you mix too much, the blondies can become tough. Mix just until the dry ingredients disappear. This keeps them soft and chewy. Next, ensure the right texture. They should feel moist but not wet. If they look too dry, it may mean you overbaked them. A toothpick test helps here. If it comes out clean, they are done. Dust the baked blondies with powdered sugar for a lovely finish. This simple step adds a touch of elegance. It also contrasts beautifully with the rich flavors. For serving, consider adding a scoop of vanilla ice cream. The warm blondies with cold ice cream create a tasty mix. You can also top them with whipped cream for extra sweetness. One common issue is sticking to the pan. To prevent this, grease the pan well or use parchment paper. This makes removal easy and keeps your blondies intact. Another mistake is overbaking. Baking for too long makes them dry. Keep an eye on the timer and check for doneness. If you notice the edges pulling away, it’s almost time to take them out. {{image_2}} To make gluten-free blondies, swap all-purpose flour for a gluten-free mix. Many blends work well, so choose one that you like. For dairy-free blondies, use a plant-based butter. Coconut oil or vegan butter are great options. You can also replace eggs with flaxseed meal or applesauce for a vegan treat. You can add nuts for a crunchy twist. Walnuts or pecans pair nicely with the chocolate. For chocolate lovers, try using dark chocolate chips. They add a rich flavor. Spices can also enhance your blondies. Add a pinch of ginger or allspice for extra warmth. For the holidays, you might want to add festive flavors. Try mixing in white chocolate or peppermint chips. Adding cranberries gives a tart taste that balances the sweetness. Chopped walnuts also add a nice texture for fall. These small changes can make your blondies stand out at any gathering. To keep your pumpkin chocolate chip blondies fresh, store them in an airtight container. This will keep them moist and tasty. Place a piece of parchment paper between layers if you stack them. Keep the container at room temperature for the best flavor. Avoid placing them in the fridge, as that can make them dry. To freeze blondies, first cut them into squares. Wrap each piece tightly in plastic wrap. Then, place the wrapped blondies in a freezer-safe bag or container. This helps prevent freezer burn. When you're ready to eat them, take a piece out and let it thaw at room temperature. You can also warm them in the microwave for about 10 seconds for a fresh-baked taste. Pumpkin chocolate chip blondies last about 3 to 5 days at room temperature. If you freeze them, they can last up to 3 months. Check for signs of spoilage, like a hard texture or an off smell. If they look or smell strange, it's best to toss them out. Enjoy your blondies while they are fresh for the best taste! You can use several replacements for eggs. Here are some good options: - Flaxseed meal: Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for 5 minutes. - Chia seeds: Use the same method as flaxseed. - Applesauce: Replace one egg with 1/4 cup of unsweetened applesauce. - Silken tofu: Puree 1/4 cup of silken tofu until smooth. These substitutes work well in pumpkin chocolate chip blondies. No, I do not recommend that. Pumpkin pie filling has added spices and sugar. This can change the taste and texture. If you use it, reduce the sugars in the recipe. Stick to canned pumpkin puree for best results. It gives a smooth, rich flavor without extra spices. You can check the blondies in a few ways: - Toothpick test: Insert a toothpick in the center. It should come out clean or with a few moist crumbs. - Touch test: Gently press the top. It should feel set, not jiggly. - Color check: The edges will be slightly golden. The center will look firm. Using these methods, you can be sure of perfect blondies every time. In this article, we explored how to make delicious pumpkin blondies. I covered crucial ingredients, tips for success, and baking steps. You learned how to avoid common mistakes and variations to fit your needs. With these insights, you can create tasty blondies perfect for any gathering. Remember to store them right, so they stay fresh. Enjoying these treats brings a little warmth to any season. Follow these tips, and you’ll bake with confidence every time!$

Indulge in the perfect fall treat with these delicious Pumpkin Chocolate Chip Blondies! Made with creamy pumpkin puree and rich chocolate chips, these blondies are easy to prepare and packed with flavor. In just 50 minutes, you can create a delightful dessert that pairs perfectly with a scoop of ice cream. Don't wait—click through to explore the full recipe and bring this sweet autumn favorite to your table today!

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Ingredients

1 cup canned pumpkin puree

1/2 cup brown sugar

1/2 cup granulated sugar

1/2 cup unsalted butter, melted

1 teaspoon vanilla extract

2 large eggs

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1 cup semi-sweet chocolate chips

Instructions

Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan or line it with parchment paper for easy removal.

In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Mix until well combined.

Add the pumpkin puree and vanilla extract to the sugar mixture, stirring until smooth.

Beat in the eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined, being careful not to over mix.

Fold in the chocolate chips evenly throughout the batter.

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

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Remove from the oven and let the blondies cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

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

- Presentation Tips: Cut the blondies into squares and dust with powdered sugar for a beautiful touch. Serve them warm with a scoop of vanilla ice cream on the side for an extra indulgence!