These Pumpkin Chocolate Chip Blondies are the perfect balance of chewy and cakey and are from my upcoming cookbook, Even Better Brownies. Loaded with both white & dark chocolate chips, these blondie bars are a fun fall treat to make for the entire family to enjoy!
Keyword: Blondies, Brownies & Bars, Even Better Brownies, Pumpkin Brownies
Preheat the oven to 350°F (180°C). Grease a 9 x 13–inch (22 x 33–cm) pan with butter or nonstick cooking spray and then line the pan with parchment paper, leaving an overhang on all sides. Grease the parchment with butter or nonstick cooking spray and then set it aside.
In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda and salt. Set it aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric hand mixer, cream the butter, granulated sugar and dark brown sugar on medium-high speed until smooth. Beat in the egg and vanilla until combined. Then, beat in the pumpkin puree.If the mixture looks curdled, don’t freak out!
Reduce the speed to low and mix in the dry ingredients until just combined. Fold in the dark and white chocolate chips with a rubber spatula.
Spread the batter evenly in the prepared pan. Bake 35 to 40 minutes, until the edges begin to pull away from the sides of the pan and a toothpick inserted into the center comes out with just a few moist crumbs attached. Cool completely in the pan before cutting into bars.
Cover and store leftover blondies in an airtight container at room temperature for 2 to 3 days.