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To make pumpkin chocolate chip blondies, gather these key ingredients: - 1 cup pumpkin puree - 1/2 cup unsalted butter, melted - 1 cup 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 - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1 cup semi-sweet chocolate chips These ingredients blend together to create a rich, moist treat. If you have dietary needs, these swaps work well: - Butter: Use coconut oil or dairy-free butter for a vegan version. - Eggs: Replace each egg with 1/4 cup of applesauce or a flax egg. - Flour: Choose gluten-free flour for a gluten-free option. - Sugars: Use coconut sugar or a sugar substitute for a healthier option. These substitutions keep the flavor strong while meeting dietary needs. Selecting fresh and high-quality ingredients makes a big difference. Here are some tips: - Pumpkin Puree: Use canned puree without additives. Check for organic options. - Butter: Choose unsalted butter for better control of salt levels. - Chocolate Chips: Go for high-quality semi-sweet chips for the best taste. - Spices: Fresh spices enhance flavor. Check expiration dates for best results. Quality ingredients lead to better tasting blondies. Enjoy your baking! Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, take a 9x13-inch baking pan. You can grease it with butter or use parchment paper. Parchment makes it easy to lift out the blondies. In a large bowl, add the melted butter, pumpkin puree, brown sugar, and granulated sugar. Mix them well until fully combined. This blend creates a rich base for your blondies. Then, crack in two large eggs and add the vanilla extract. Stir until the mixture is smooth and creamy. This is the heart of your blondies! Grab another bowl and whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This step is important for even flavor and texture. Make sure there are no lumps in the dry mixture. Once done, you will have a fragrant blend that brings warmth to your blondies. Now, gradually mix the dry ingredients into the wet mixture. Use a spatula to fold gently. Be careful not to overmix; this keeps your blondies soft. After that, it’s time to add the semi-sweet chocolate chips. Fold them in until they are evenly distributed. You want every bite to have chocolate! Pour the batter into your prepared baking pan. Spread it out evenly for uniform baking. Place it in the preheated oven and bake for 25-30 minutes. To test for doneness, insert a toothpick into the center. It should come out clean, with just a few moist crumbs. Once baked, let the blondies cool in the pan for about 10 minutes. This makes cutting easier. Then, transfer them to a wire rack to cool completely. Enjoy your tasty treat! To get the best texture in your blondies, mix the wet and dry ingredients well. Do not overmix the batter. This keeps your blondies soft and chewy. The right balance of pumpkin puree and butter adds to the moistness. Make sure your butter is melted, but not too hot. This helps blend the sugars smoothly. To keep your blondies fresh, store them in an airtight container. This will prevent them from drying out. You can keep them at room temperature for up to three days. If you want to save them longer, put them in the fridge. Just remember to let them cool completely before storing. These blondies are great on their own, but you can make them even better. Serve them warm with a scoop of vanilla ice cream. The cold ice cream melts slightly on the warm blondies, creating a perfect treat. You can also add a drizzle of caramel sauce or a sprinkle of sea salt for an extra burst of flavor. Enjoy them with a warm cup of coffee or a fall-inspired chai tea to complete your cozy experience. {{image_2}} You can make these blondies even more fun by adding nuts or seeds. I love adding chopped walnuts or pecans. They add a nice crunch and flavor. You can also use sunflower seeds or pumpkin seeds for a twist. Just mix in about half a cup with the chocolate chips. You will enjoy the extra texture in every bite. If you want a spicy kick, try adding ground ginger or cloves. Both spices pair well with pumpkin. Just add one teaspoon of ground ginger or half a teaspoon of ground cloves to the dry mix. This change will give your blondies a warm and cozy taste. They will be perfect for chilly fall days. You can easily make these blondies gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Look for blends that work well in baking. You may need to adjust the amount of baking powder slightly. Adding one teaspoon of xanthan gum can also help with the texture. This way, everyone can enjoy your delicious pumpkin chocolate chip blondies! You can store your pumpkin chocolate chip blondies at room temperature. Place them in an airtight container. This keeps them fresh for about three days. If you like them warm, just pop them in the microwave for a few seconds before serving. If you want them to last longer, refrigerate the blondies. Wrap them tightly in plastic wrap or foil. Place them in an airtight container to avoid drying out. They stay good in the fridge for up to a week. Chilling also enhances the flavors, making them even tastier! Freezing is a great option for long-term storage. Cut the blondies into squares. Wrap each piece in plastic wrap, then place them in a freezer bag. Squeeze out the air to prevent freezer burn. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge or microwave for a quick treat. Yes, you can use fresh pumpkin. Just cook the pumpkin until soft. Then, mash it well. You need 1 cup of pumpkin puree. This will give your blondies a fresh taste. Just make sure to remove any excess water. Check the blondies at 25 minutes. Insert a toothpick in the center. If it comes out clean or with a few crumbs, they are done. If there’s wet batter, bake a bit longer. Keep an eye on them. Overbaking can make them dry. You can use applesauce as an egg substitute. Use 1/4 cup of unsweetened applesauce for each egg. This keeps the blondies moist. You can also use flaxseed meal. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. This blog post covered everything you need to make delicious blondies. We began with essential ingredients, exploring options for dietary needs. I shared tips on choosing quality items and detailed step-by-step baking instructions. You learned variations to try, smart storage tips, and answers to common questions. In short, baking blondies can be fun and easy. Experiment with flavors and enjoy your creation! Trust your skills and get baking today!

Pumpkin Chocolate Chip Blondies

Indulge in the cozy flavors of fall with these delicious Pumpkin Chocolate Chip Blondies! This easy recipe combines creamy pumpkin, rich chocolate, and warm spices, creating the perfect autumn treat. In just 45 minutes, you can whip up a batch that will impress your family and friends. Don’t miss out on the warm, gooey goodness—click through to explore the full recipe! #PumpkinRecipes #BakingIdeas #FallDesserts #ChocolateChipBlondies
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Ingredients
  

1 cup pumpkin puree

1/2 cup unsalted butter, melted

1 cup 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

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup semi-sweet chocolate chips

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.

    In a large mixing bowl, combine the melted butter, pumpkin puree, brown sugar, and granulated sugar. Mix until well combined.

      Add the eggs and vanilla extract to the mixture, stirring until smooth and creamy.

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

          Gradually mix the dry ingredients into the wet mixture until just combined; be careful not to overmix.

            Fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.

              Pour the batter into the prepared baking pan and spread it evenly.

                Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs (not wet batter).

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

                    Once cooled, cut into squares and enjoy!

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

                        - Presentation Tips: For an extra touch, sprinkle a few additional chocolate chips on top before baking. Serve warm with a scoop of vanilla ice cream on the side for a delightful dessert!