Oh yay, it’s almost autumn, my favorite time of the year! And what better way to start off the season then by baking up a pan of these tasty, wonderful smelling blondies!
- 2-1/2 cups of flour
- 2 Tbsp pumpkin pie spice
- 1-1/2 tsp baking soda
- 1 tsp salt
- 1 cup butter
- 1-3/4 cup of sugar
- 1 large egg
- 1-1/2 cups of pumpkin puree (I used Farmer’s Market Foods, Organic Canned Pumpkin, 15 Ounce)
- 2 Tbsp pure vanilla
- 1-1/2 cups dark chocolate chips (I used Hershey’s Baking Chips, Dark Chocolate, 12 oz)
Preheat oven to 350.
Sift together flour, pumpkin pie spice, baking soda and salt. Set aside.
In a stand mixer fitted with a paddle attachment, beat the butter on medium speed. Add the sugar and beat until light and fluffy. Add the egg, pumpkin puree and vanilla and beat until fully combined. Scrape down the sides of the bowl.
Turn the mixer to low and add the dry ingredients and mix until fully combined. Fold in the chocolate chips. Spread the batter evenly into the prepared pan and smooth the top with a small offset spatula or the back of a large spoon.
Bake in preheated oven for 35-40 minutes or until a wooden skewer inserted in the center comes out clean.
Remove from the oven and allow to cool completely in the pan.
Run a small knife along the two edges of the pan that do not have parchment handles. Carefully remove the slab of brownies from the pan and cut into approximately 2×2 bars. Make sure to use at least a 10-inch knife to avoid cutting and dragging the knife across the bars.
Make about 24 bars.
Use a 9×13 inch pan, (I used Nordic Ware Natural Prism Bakeware Pan, 9×13, Silver) buttered and lined with parchment paper, leaving an overhang to be used as handles after blondies have cooled.
These bars will keep in an airtight container for up to 5 days or in the freezer for up to 3 weeks.
Recipe from Butter Baked Goods cookbook by Rosie Daykin