There’s no such thing as too much pumpkin in my kitchen. Before the Christmas cakes and cookies take over, i wanted to share this soft, chewy pumpkin blondies recipe which is chock full of good stuff. Well, not exactly healthy, just yummy stuff 🙂 These not-so-vegan blondies are almost like brownies, brown sugar is used instead of cocoa powder. They are cakey, chewy and definitely delicious. These pumpkin blondies are sure to make your home smell better than any expensive candle out there in the market. This recipe makes about 24 good sized blondies, spread the pumpkin love by sharing with your friends. They store well for up to 3 days in an airtight container at room temperature.
2 1/3 cups all purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup brown sugar
1 large egg
2 teaspoons vanilla extract
1 15oz can pumpkin puree
2 cups dark chocolate chips
3/4 cup pecans, roughly chopped
1. Preheat oven to 350F. Grease and line a 9×13 inch baking pan with parchment paper and set aside.
2. In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda and salt.
3. Cream butter and sugar using a hand mixer on medium-speed until smooth.
4. Beat in the egg and vanilla until combined.
5. Add in the pumpkin puree and beat until well incorporated.
6. Reduce speed to low and add in the dry ingredients, mix until just combined.
7. Fold in the chocolate chips and pecans.
8. Spread the batter evenly in the prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out with few crumbs.
9. Cool completely in the pan. Refrigerate for 20 minutes before slicing them.