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To make Pumpkin Chocolate Chip Blondies, you need a few key ingredients. These ingredients create a moist and tasty treat. Here’s what you will use: - 1 cup pumpkin puree (canned or fresh) - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1/2 cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon salt - 1 cup semi-sweet chocolate chips These ingredients combine to create a soft and chewy texture. The pumpkin adds moisture and flavor, while the chocolate chips offer a sweet contrast. You can add a few optional ingredients for even more taste. Here are some ideas: - Chopped nuts (like walnuts or pecans) - Dried cranberries or raisins - Sea salt for a sweet-salty touch - A splash of maple syrup for more sweetness These additions can enhance the flavor and make your blondies unique. If you need to swap out some ingredients, here are some easy substitutions: - Use coconut oil instead of unsalted butter for a dairy-free option. - Replace all-purpose flour with almond flour for a gluten-free version. - Use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) in place of eggs for a vegan option. These swaps still keep the blondies delicious and satisfying. For the full recipe, check out the details above. First, gather all your ingredients. You need pumpkin puree, brown sugar, granulated sugar, and melted butter. Don’t forget the eggs, vanilla extract, flour, baking powder, baking soda, and spices. Line your baking pan with parchment paper. This helps with easy removal later. Preheat your oven to 350°F (175°C). In a large bowl, mix the melted butter, brown sugar, and granulated sugar. Stir it well until everything blends together. Next, add the pumpkin puree, eggs, and vanilla extract. Mix until it is smooth and creamy. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This step is key for even flavor. Gradually add the dry mix to the wet mix. Stir gently. You want it just mixed, not overdone. Finally, fold in the chocolate chips. Make sure they are evenly spread throughout the batter. Now, pour the batter into your prepared pan. Use a spatula to spread it out evenly. Bake in the preheated oven for 25-30 minutes. Check for doneness by inserting a toothpick in the center. If it comes out clean with a few moist crumbs, the blondies are ready. Once baked, remove the pan from the oven. Allow the blondies to cool for about 10 minutes. Then, transfer them to a wire rack. Let them cool completely before cutting them into squares. To get the best texture, do not overmix your batter. This keeps the blondies soft and chewy. Make sure your butter is melted but not hot when mixing. Hot butter can cook the eggs. Use fresh spices for the best flavor. They add a warm kick to the blondies. If you want a richer taste, try brown butter instead of regular melted butter. For a fun twist, add chopped nuts or a swirl of peanut butter. This adds texture and flavor. Enjoy experimenting with your Pumpkin Chocolate Chip Blondies! For the full recipe, check out the detailed steps above. To get the best flavor from your blondies, use fresh spices. Ground cinnamon and nutmeg are key. They add warmth and depth. I also love to use high-quality chocolate chips. The chocolate melts and creates gooey pockets in each bite. Mix the ingredients gently to keep the blondies soft and chewy. Overmixing can make them tough. A few mistakes can ruin your blondies. First, don't skip the step of melting the butter. It helps blend the sugars well. Second, be careful with the baking time. Every oven is different. Start checking at the 25-minute mark. A toothpick should come out clean or with a few moist crumbs. Lastly, don’t rush cooling. Let them cool in the pan before cutting. This helps them hold their shape. For the best experience, serve these blondies warm. A light dusting of powdered sugar adds a nice touch. You can also drizzle melted chocolate on top for extra sweetness. Try pairing them with a scoop of vanilla ice cream. It creates a wonderful contrast of flavors and textures. Enjoy them with a warm drink, like spiced cider or hot cocoa. They make the perfect treat for any gathering! {{image_2}} You can easily make these blondies gluten-free. Just swap the all-purpose flour with a gluten-free blend. Look for a blend that has xanthan gum. This will help give the blondies a nice texture. The taste remains just as delicious. You will still enjoy the pumpkin and chocolate flavors. To make a vegan version, replace eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes until it thickens. Use a plant-based butter instead of regular butter. You can also use a dairy-free chocolate chip. This way, everyone can enjoy these treats! You can mix up the flavors in your blondies. Try adding a pinch of ginger or cloves for extra warmth. You can also toss in some chopped nuts like walnuts or pecans. If you want a twist, add dried fruit like cranberries or raisins. These small changes can make a big difference in taste. Each bite becomes a new experience. For the full recipe, make sure to check the original instructions. To keep your Pumpkin Chocolate Chip Blondies fresh, store them in an airtight container. Place a piece of wax paper between layers to prevent sticking. Keep them at room temperature for up to four days. If you want to keep them longer, consider refrigerating them. They can last up to a week in the fridge. Freezing blondies is easy and great for long-term storage. First, let the blondies cool completely. Then, cut them into squares. Wrap each square tightly in plastic wrap. Place them in a freezer bag or airtight container. They can last in the freezer for up to three months. When you want to enjoy them, just thaw them in the fridge overnight. To reheat your blondies, preheat your oven to 350°F (175°C). Place the blondies on a baking sheet. Heat them for about 10 minutes or until warm. You can also use the microwave for a quick option. Heat each square for about 15-20 seconds. Enjoy them warm for the best taste! Yes, you can use fresh pumpkin. Just cook it until soft, then puree it. This method gives a nice flavor. However, canned pumpkin is more convenient and consistent. Either option works well in the recipe. To check if the blondies are done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, they are ready. Keep an eye on them while baking, as oven times can vary. If you want to replace butter, try using coconut oil or applesauce. Both options keep the blondies moist. You can also use margarine as a direct swap. Each substitute may change the taste slightly, but they work well. For the full recipe, refer to the earlier section. Enjoy your baking! This article covered how to make delicious pumpkin chocolate chip blondies. We explored key and optional ingredients and even substitutions. I shared easy step-by-step instructions and tips for the best baking results. Remember, you can swap ingredients and try different flavors to make it your own. Don’t forget storage tips to keep them fresh. Enjoy baking these blondies and sharing them with others. They’re sure to impress!

Pumpkin Chocolate Chip Blondies

Indulge in the perfect fall treat with these Pumpkin Chocolate Chip Blondies! With rich pumpkin flavor and gooey chocolate chips, this simple recipe will quickly become a favorite. In just 45 minutes, you can create delicious, moist blondies that are sure to impress. Perfect for gatherings or a cozy night in, these sweet squares are a must-try. Click through to explore the full recipe and enjoy this autumn delight today!
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Ingredients
  

1 cup pumpkin puree (canned or fresh)

1 cup brown sugar, packed

1/2 cup granulated sugar

1/2 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup semi-sweet chocolate chips

Instructions
 

Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper for easy removal.

    In a mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Stir until well mixed.

      Add the pumpkin puree, eggs, and vanilla extract to the butter-sugar mixture. Mix until fully incorporated and smooth.

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

          Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.

            Fold in the chocolate chips until evenly distributed throughout the batter.

              Pour the batter into the prepared baking pan, spreading it evenly.

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

                  Allow the blondies to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

                    Once cooled, cut into squares and enjoy your delicious Pumpkin Chocolate Chip Blondies!

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

                        - Presentation Tips: Serve warm or at room temperature, dusted with powdered sugar or a drizzle of melted chocolate for an elegant finish.