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To make delicious Chocolate Chip Pumpkin Blondies, gather these key ingredients: - 1 cup pumpkin puree (canned or freshly roasted) - 1/2 cup unsalted butter, melted and slightly cooled - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon pumpkin pie spice - 1/2 teaspoon sea salt - 1 cup semi-sweet or dark chocolate chips - 1/2 cup chopped pecans (optional, for added crunch) If you don't have an ingredient, don't worry! Here are some easy swaps: - Use coconut oil instead of butter for a dairy-free option. - Substitute brown sugar with coconut sugar for a different flavor. - You can replace all-purpose flour with a gluten-free blend if needed. - For a vegan version, try flax eggs instead of regular eggs. Want to make your blondies even better? Consider adding these: - A handful of walnuts for extra crunch and flavor. - Dried cranberries for a sweet and tart twist. - A sprinkle of sea salt on top before baking for a sweet-salty balance. - A dash of cinnamon for extra warmth in flavor. These ingredients and ideas will help you create your best Chocolate Chip Pumpkin Blondies yet! Enjoy mixing and matching! First, gather all your ingredients. You will need: - 1 cup pumpkin puree - 1/2 cup unsalted butter, melted - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon pumpkin pie spice - 1/2 teaspoon sea salt - 1 cup chocolate chips - 1/2 cup chopped pecans (optional) Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper. Let the paper hang over the sides. This helps lift the blondies out later. In a big bowl, mix the melted butter with the pumpkin puree, brown sugar, and granulated sugar. Whisk until smooth. Add the eggs, one by one, and then mix in the vanilla extract. Your batter should be thick and creamy. In another bowl, sift together the flour, baking powder, baking soda, pumpkin pie spice, and sea salt. Slowly add this dry mix into the wet ingredients. Stir gently with a spatula. It is okay if there are a few lumps. Finally, fold in the chocolate chips and pecans evenly. Pour the thick batter into the lined baking pan. Spread it out with a spatula. Bake for 25-30 minutes. Check if it’s done by inserting a toothpick into the center. It should come out with a few moist crumbs. Once baked, cool the blondies in the pan for about 10 minutes. Use the parchment paper to lift them out and place them on a wire rack to cool completely. Once cool, cut into squares. Enjoy these sweet treats! To make your blondies chewy, keep a few tips in mind. Use melted butter, as it helps create a moist center. Also, don’t overmix the batter. A few lumps are fine because they keep your blondies tender. Bake until the edges are set but the center is soft. This balance gives you that perfect blondie texture. Some common mistakes can ruin your blondies. First, don’t skip the parchment paper. It makes removing the blondies easy. Second, measure your flour correctly. Too much flour can make your treats dry. Lastly, avoid opening the oven too soon. This lets heat escape and can cause uneven baking. For the best flavor, use fresh pumpkin puree if you can. It adds a rich taste. Adding pumpkin pie spice enhances the autumn vibe. If you like nuts, fold in pecans for a nice crunch. And don’t forget to use quality chocolate chips. They melt beautifully and add a lovely sweetness. {{image_4}} You can make these blondies gluten-free. Simply swap all-purpose flour with gluten-free flour. Look for a blend that works well in baking. This change keeps the texture nice and chewy. Most people won’t even notice the difference! To make them vegan, replace the eggs with flax eggs. Mix one tablespoon of flaxseed meal with two and a half tablespoons of water. Let it sit for a few minutes until it thickens. Use coconut oil instead of butter for a rich flavor. These swaps keep the blondies moist and tasty. You can play with flavors in your blondies. Try adding chopped nuts like walnuts or pecans for crunch. A sprinkle of cinnamon or nutmeg can give a warm spice kick. You can even mix in dried cranberries or coconut flakes. These options make each bite unique and exciting! After making these pumpkin blondies, you may have some left. To keep them fresh, place the blondies in an airtight container. Store them at room temperature for up to three days. If you want them to last longer, you can refrigerate them. Just remember to let them cool completely before sealing them up. If you want to enjoy these blondies later, freezing is a great option. Cut the blondies into squares first. Wrap each square tightly in plastic wrap and place them in a freezer-safe bag. They can freeze well for up to three months. When you crave a treat, just thaw them in the fridge overnight. To enjoy warm blondies, you can reheat them. Place a square in the microwave for about 10-15 seconds. This will make them soft and gooey again. If you like a crisp edge, pop them in a toaster oven for a few minutes. Enjoy your delicious treat just like fresh! Yes, you can use fresh pumpkin. Just roast it first. Cut the pumpkin in half and remove the seeds. Bake it cut side down at 350°F for about 45 minutes. Once soft, scoop out the flesh and mash it. One cup of fresh pumpkin works well in this recipe. To make healthier blondies, try these tips: - Use whole wheat flour instead of all-purpose flour. - Replace half the butter with unsweetened applesauce. - Cut down on sugar by using less or substituting with a natural sweetener. - Add flaxseed meal or chia seeds for extra fiber. To check if the blondies are done, insert a toothpick in the center. It should come out mostly clean, with a few moist crumbs. If it comes out wet with batter, give them a few more minutes. Keep an eye on them to avoid overbaking. We covered how to make delicious chocolate chip pumpkin blondies. You learned about key ingredients, substitutions, and optional add-ins. I shared step-by-step instructions for perfecting your recipe. We explored tips for texture and flavor and talked about fun variations, like gluten-free and vegan options. Lastly, I included storage tips to keep your blondies fresh. Now you can bake with confidence and enjoy this tasty treat!

Chocolate Chip Pumpkin Blondies

Indulge in the fall flavors with these irresistible Chocolate Chip Pumpkin Blondies! This quick and easy recipe combines rich pumpkin puree, warm spices, and ooey-gooey chocolate chips for a delicious treat perfect for any occasion. With simple instructions and minimal prep time, you'll have a delightful dessert ready in no time. Click through to discover how to bake these tasty blondies and treat yourself to a sweet seasonal favorite!
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Ingredients
  

1 cup pumpkin puree (canned or freshly roasted)

1/2 cup unsalted butter, melted and slightly cooled

1 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon pumpkin pie spice

1/2 teaspoon sea salt

1 cup semi-sweet or dark chocolate chips

1/2 cup chopped pecans (optional, for added crunch)

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by lining it with parchment paper, allowing some overhang on the sides to make lifting the blondies easier after baking.

    In a large mixing bowl, combine the melted butter with the pumpkin puree, brown sugar, and granulated sugar. Use a whisk to mix until the mixture is smooth and thoroughly combined.

      Beat in the eggs, one at a time, followed by the vanilla extract. Mix until the batter is well blended and creamy.

        In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and sea salt. Gradually add this dry mixture to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be cautious not to overmix; a few lumps are okay.

          Carefully fold in the chocolate chips and chopped pecans (if using), making sure they are evenly distributed throughout the batter for a delightful texture in every bite.

            Pour the thick batter into the prepared baking pan, spreading it out evenly with a spatula to ensure consistent baking.

              Bake in the preheated oven for 25-30 minutes. To check for doneness, insert a toothpick into the center— it should come out mostly clean with a few moist crumbs clinging to it.

                Once baked, allow the blondies to cool in the pan for about 10 minutes. Then, use the parchment paper overhang to carefully lift them out of the pan and transfer them to a wire rack to cool completely.

                  Once cooled, cut the blondies into squares and serve. Enjoy these delicious treats with a cup of warm cider or your favorite beverage!

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12-16 squares

                      - Presentation Tips: For an elegant touch, serve the blondies on a rustic wooden board. Dust with a light sprinkle of powdered sugar and garnish with a few chocolate chips and pecan halves on top for visual appeal.