You’re probably wondering what’s up with this pumpkin recipe. I mean, it’s almost spring–a pumpkin recipe? But I still had a can of pumpkin I bought during the holidays that I hadn’t used and I wanted to make these Chocolate Chip Pumpkin Blondies with it. I usually bake with pumpkin in the fall and winter. There are still a few weeks of winter left, so I decided to go for it!
I like using dark or semi-sweet chocolate chips mixed with white chocolate chips, but you can also substitute milk chocolate chips for the white. Or use all the same kind of your favorite chocolate chips. This makes a nice big 9 x 13″ pan full of blondies–just the thing for an easy dessert. They’re moist, chewy, and chocolatey with a yummy cinnamon spicy flavor. They’re actually kind of cakey to0–a little more cakey than your typical blondie. If you have an extra can of pumpkin, you should try these out!
CHOCOLATE CHIP PUMPKIN BLONDIES by NancyC, adapted from My Baking Addiction
Makes a 9 x 13″ pan
- 2 1/2 cups all-purpose unbleached flour
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1 cup dark or semi-sweet chocolate chips
- 1 cup white or milk chocolate chips (or use another cup of dark or semi-sweet chocolate chips!)
- 3/4 cup coarsely chopped pecans
Preheat oven to 350˚F. Line bottom and sides of a 9 x 13″ baking pan with parchment paper, leaving a little extra to hang over edges (so you can pick up the blondies after they are baked and cooled).
In medium bowl, blend the flour, cinnamon, ginger, cloves, nutmeg, baking soda, and salt; set aside.
In large bowl, cream softened butter, light brown sugar, and granulated sugar until smooth. Add egg and vanilla, blending well, then add the pumpkin puree, mixing until well blended.
Add flour mixture to butter/sugar/pumpkin mixture until all ingredients are blended. Fold in the chocolate chips and chopped pecans, mixing until evenly incorporated in batter.
Spread batter evenly in prepared pan. Bake at 350˚F for 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool blondies completely in pan, then lift out of the pan with the parchment paper edges and cut into squares. Store in an airtight container at room temperature for 3 to 4 days. Note: These blondies bake up nice and puffy, but sink a little while they’re cooling as most blondies do.
Since I’m all out of pumpkin now, I guess I’ll resume my pumpkin baking next fall, but I’m glad I decided to make these blondies now. They’re great with a hot cup of coffee or tea (these would also go great with the Chai Tea Latte I recently posted). Have you baked any pumpkin treats the last few months?