Rich and chewy pumpkin chocolate chip blondies will make your house smell better than any candle while they’re baking!
I have been on a Pinterest binge the past few days. I suddenly need to decorate every corner of my house (with mason jars), learn how to make a fishtail braid, and get a whole new wardrobe. I want all the things. Someone stop me before I hurt myself, or my bank account. What is it about Pinterest that lures so many of us women in?? As a food blogger Pinterest has been a wonderful gift, it allows so many thousands of people to see my food and recipe photos and visit Handle the Heat. I remember signing up for Pinterest when it was “invite only” and not really realizing the potential behind it. It actually took me a while to jump on the bandwagon as a blogger and actually participate instead of just gawk at all the prettiness.
What are your favorite things to pin? Recipes? Clothes? Makeup? Hair styles? Workouts? Home decor? Wedding ideas? Quotes? Hot boyz? Funny pictures? EVERYTHING? PUMPKIN FOODS?! While we’re on the topic of Pinterest and fall themed foods, be sure to follow Relish.com’s Pinterest this week because I will be pinning scrumptious apple recipes with them!
Taste: What on earth could be better than the pure goodness of pumpkin + spices? Especially when you add chocolate in the mix!
Texture: I was worried these blondies would be cake-y because of the pumpkin but they are happily moist, rich, gooey, and chewy.
Ease: Oh so quick and easy.
Appearance: Like festive blondies!
Pros: Quick, easy, delectable.
Would I make this again? Yes!
*Note: I’ve received some very mixed feedback on the texture of these blondies. Some people love them while others find them to be too dense. These blondies are very rich and moist so if you prefer a lighter texture, feel free to add in 1/2 teaspoon baking soda.
How to make Pumpkin Chocolate Chip Blondies
Yield: 24 blondies
These blondies taste even better the day after they're baked!
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, melted
1 1/4 cups packed light brown sugar
1 large egg
2 teaspoons vanilla extract
1 (15 ounce) can pumpkin puree
2 cups semisweet chocolate chips
Preheat the oven to 350°F. Line a 9x13-inch baking pan with foil or parchment paper, leaving an overhang.
In a large bowl combine the flour, cinnamon, ginger, nutmeg, allspice, and salt.
In another medium bowl whisk together the butter, brown sugar, egg, vanilla, and pumpkin.
Add the butter mixture to the flour mixture, stirring until just combined. Stir in the chocolate chips. Pour the batter into the prepared pan.
Bake for 35 minutes, or until a cake tester inserted into the center comes out clean. Be careful not to overbake. Set the pan on a wire rack to cool completely before cutting into squares. Store in an airtight container at room temperature for up to 5 days.
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