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To make pumpkin chocolate chip blondies, you’ll need these key ingredients: - 1 cup pumpkin puree - ½ cup unsalted butter, melted - 1 cup brown sugar - ½ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon nutmeg - ¼ teaspoon salt - 1 cup chocolate chips (semi-sweet or dark) - ½ cup chopped nuts (optional) You can make these blondies even better with a few add-ins. Consider using: - White chocolate chips for a creamy twist. - Dried cranberries for a tart flavor. - Shredded coconut for a chewy texture. - Pumpkin seeds for a crunchy bite. These add-ins can change the taste and look of your blondies. If you need to substitute some ingredients, here are a few options: - Instead of pumpkin puree, use mashed sweet potato. - Replace unsalted butter with coconut oil for a dairy-free option. - If you don’t have brown sugar, use an equal amount of granulated sugar. - For a gluten-free option, try almond flour or a gluten-free blend. These swaps can help you tailor the recipe to fit your needs while keeping it tasty. Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, grab an 8x8-inch baking pan. Grease it lightly to help the blondies release easily. Line the bottom and sides with parchment paper. Leave some paper hanging over the edges. This makes it easy to lift your blondies out later. In a large bowl, combine your melted butter, brown sugar, and granulated sugar. Whisk them together until smooth. Then, add the pumpkin puree, eggs, and vanilla extract. Mix well until everything is blended. In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt. This mix of dry ingredients helps the blondies rise. Gradually fold the dry mix into the pumpkin blend. Be gentle here! Overmixing can make the blondies tough. Finally, fold in the chocolate chips and any nuts if you want. Now, pour your batter into the greased and lined baking pan. Use a spatula to smooth the top. Place it in your preheated oven. Bake for 25-30 minutes. Check for doneness by inserting a toothpick in the center. It should come out clean or with a few moist crumbs. Once baked, let the blondies cool in the pan for about 10 minutes. Use the parchment paper to lift them out. Set them on a wire rack to cool completely. After that, cut them into squares and enjoy your tasty treat! To bake perfect pumpkin chocolate chip blondies, follow these tips. Use room temperature ingredients. This helps the batter mix well. Measure flour correctly. Too much flour can make blondies dry. Use a light hand when mixing. This keeps your blondies soft and chewy. Overmixing can make your blondies tough. Mix until the dry ingredients just blend in. You want to see some streaks of flour. Then, gently fold in the chocolate chips. This keeps the texture light and fluffy. Remember, less is more when it comes to mixing! To keep your blondies fresh, store them in an airtight container. They stay soft for up to five days. If you want to keep them longer, freeze them. Wrap each blondie in plastic wrap, then place them in a freezer bag. They can last up to three months in the freezer. Enjoy them straight from the freezer for a cold treat! {{image_2}} You can make these blondies your own by adding fun mix-ins. Try swapping in white chocolate chips for a sweet twist. You can also use butterscotch chips for a buttery flavor. Dried cranberries or raisins add a nice chewiness. If you want a crunch, add some chopped pecans or walnuts. These options keep the taste fresh and exciting. To make gluten-free blondies, swap the all-purpose flour for a gluten-free blend. Many brands work well and keep the texture nice. For a vegan version, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. You can also use coconut oil instead of butter for a dairy-free treat. These swaps make the recipe fit more diets. Seasonal spices can really enhance the flavor. In fall, add more cinnamon or some allspice. A pinch of cloves gives a warm touch. In winter, consider using peppermint extract for a festive flavor. For nuts, try adding pumpkin seeds for a seasonal crunch. You can even sprinkle some sea salt on top before baking for a sweet and salty mix. These variations keep your blondies unique and delicious! To keep your pumpkin chocolate chip blondies fresh, store them in an airtight container. This helps lock in moisture and flavor. Place parchment paper between layers to avoid sticking. Keep them at room temperature for up to three days. If you want to store them for longer, use the freezer. Freezing blondies is easy. First, let them cool completely. Cut them into squares and wrap each piece in plastic wrap. Then, place the wrapped squares in a freezer bag. Remove as much air as possible before sealing. These can last for up to three months in the freezer. When you want to enjoy them, thaw them in the fridge or at room temperature. These blondies stay tasty for about a week at room temperature. If you refrigerate them, they may last a bit longer, about ten days. However, expect some changes in texture. Freezing helps maintain their taste and softness over time. Enjoy these sweet treats whenever you crave something delicious! Yes, you can use fresh pumpkin. First, cook the pumpkin until soft. Then, blend it into a smooth puree. Make sure to drain any excess water. This will prevent your batter from becoming too wet. Fresh pumpkin adds a nice flavor. If you lack brown sugar, use granulated sugar. To mimic brown sugar, add a bit of molasses. For each cup of white sugar, add one tablespoon of molasses. This change will keep your blondies sweet and moist. You can also use coconut sugar as a substitute. To check if your blondies are ready, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, they are done. The edges should look set and slightly golden. Don’t overbake them; they will continue to cook as they cool. This article covered everything you need to make tasty pumpkin chocolate chip blondies. We explored the key ingredients, helpful tips, and alternative options. You can mix in new flavors or substitute for health needs. Storing leftovers and understanding baking times are easy with the advice we shared. Trust these insights to bake with confidence. Enjoy your delicious blondies and have fun experimenting!

Pumpkin Chocolate Chip Blondies

Indulge in the flavors of fall with these mouthwatering pumpkin chocolate chip blondies! This delightful recipe combines creamy pumpkin puree and rich chocolate chips for a sweet treat that's perfect for any occasion. Easy to make and irresistibly delicious, these blondies are sure to please everyone. Ready to bake up something special? Click through to get the full recipe and enjoy a slice of autumn bliss!
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Ingredients
  

1 cup pumpkin puree

½ cup unsalted butter, melted

1 cup brown sugar

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon nutmeg

¼ teaspoon salt

1 cup chocolate chips (semi-sweet or dark)

½ cup chopped nuts (optional)

Instructions
 

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

    In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk together until smooth.

      Add the pumpkin puree, eggs, and vanilla extract to the bowl. Mix until well incorporated.

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

          Gradually add the dry ingredients to the pumpkin mixture, folding gently until just combined. Be careful not to overmix!

            Fold in the chocolate chips and chopped nuts (if using) until evenly distributed throughout the batter.

              Pour the batter into the prepared baking pan and smooth the top with a spatula.

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

                  Allow the blondies to cool in the pan for about 10 minutes, then use the parchment overhang to lift them out onto a wire rack to cool completely before cutting into squares.

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