Pumpkin Blondies with Chocolate Chips
Ingredients
- 2 1/2 cups King Arthur flour (can substitute with gluten-free flour)
- 1 1/2 tablespoons McCormick pumpkin pie spice
- 1 teaspoon salt
- 1 cup butter
- 1 3/4 cups sugar
- 1 large egg
- 1 1/2 to 2 cups pumpkin purée
- 2 tablespoons vanilla
- 1 1/2 cups semi-sweet chocolate chips
Preparation
Preheat oven to 350 degrees Fahrenheit.
Use a 9x13 inch pan, or a 12-cup muffin pan and an 8x8 inch pan; line with parchment paper or spray with cooking spray.
In a bowl, mix together the dry ingredients.
Beat the butter, then add sugar, egg, pumpkin purée, and vanilla until well combined.
Mix in the flour mixture and chocolate chips.
Pour the batter into the prepared dish.
Bake muffins for 30-35 minutes, 8x8 inch pan for 45-50 minutes, or 9x13 inch pan for 35-45 minutes, until a cake tester comes out clean; note that they will be soft.
Optionally, top with additional chocolate chips after baking.
