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To make Chocolate Chip Pumpkin Blondies, gather these simple ingredients: - 1 cup pumpkin puree - 1 cup brown sugar - 1/2 cup granulated sugar - 1/2 cup unsalted butter, melted - 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 - 1/2 cup chopped walnuts (optional) If you need to make swaps, here are some ideas: - You can use coconut oil instead of unsalted butter. - Swap granulated sugar with coconut sugar for a richer flavor. - Use flax eggs instead of regular eggs for a vegan option. - Almond flour works well in place of all-purpose flour for a gluten-free option. Each blondie (from a batch of 16) contains: - Calories: 180 - Fat: 8g - Carbohydrates: 25g - Protein: 2g - Fiber: 1g - Sugar: 12g - Sodium: 100mg These blondies balance sweetness and flavor, making them a perfect treat. Enjoy every bite! 1. First, preheat your oven to 350°F (175°C). 2. Line an 8x8 inch baking pan with parchment paper. Leave some paper hanging over the edges. This helps with easy removal. 3. In a large bowl, mix the pumpkin puree, brown sugar, granulated sugar, and melted butter. Whisk until it's smooth. 4. Add the eggs one by one. Mix each egg in well. Then stir in the vanilla extract. 5. In another bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. 6. Gradually add the dry mix to the wet mix. Stir gently until just combined. 7. Fold in the chocolate chips and walnuts if you want. Make sure they’re evenly spread. 8. Pour the batter into the lined pan. Smooth the top with a spatula. 9. Bake for 25-30 minutes. Check with a toothpick; it should come out clean. 1. Let the blondies cool in the pan for about 10 minutes. 2. Carefully lift them out using the parchment paper. 3. Place them on a wire rack to cool completely. This keeps them from getting soggy. 4. When ready, cut them into squares. Serve warm or at room temperature. - Mix the batter gently to avoid tough blondies. - Don't overbake to keep them moist and chewy. - For a fudgier texture, try using less flour. - Adding more chocolate chips makes them richer. - Letting them cool fully helps firm up the texture. To make your chocolate chip pumpkin blondies pop, try these ideas: - Add spices: Mix in a pinch of ginger or cloves for warmth. - Use high-quality chocolate: Choose rich semi-sweet chocolate chips for a deeper taste. - Experiment with extracts: Swap vanilla for almond extract to add a unique twist. - Try different nuts: Pecans or hazelnuts can also work well in this recipe. Here are some simple ways to ensure success: - Don’t overmix the batter: Mix just until ingredients combine. Overmixing can lead to tough blondies. - Check oven temperature: An oven thermometer can help ensure even baking. - Watch baking time closely: Start checking at 25 minutes to avoid overbaking. - Use parchment paper: This makes it easier to lift the blondies out of the pan. Having the right tools makes baking easier: - Mixing bowls: A large bowl for wet ingredients and another for dry. - Rubber spatula: Perfect for folding in chocolate chips and nuts. - Whisk: Great for combining wet ingredients smoothly. - 8x8 inch baking pan: This size is ideal for blondies. - Oven thermometer: Helps ensure your oven is at the right temperature for baking. {{image_2}} To make gluten-free chocolate chip pumpkin blondies, swap the all-purpose flour. Use a gluten-free flour blend instead. Make sure it has xanthan gum for the best texture. This blend helps bind the ingredients well. The taste remains rich and delicious. You can easily make these blondies vegan. Replace the eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. Instead of butter, use coconut oil or vegan butter. This keeps the blondies moist and tasty. Feel free to get creative with flavors! Add in white chocolate chips for a twist. Dried cranberries or raisins give a chewy texture. Want a nutty crunch? Use pecans or almonds instead of walnuts. For a spicier kick, toss in some ginger or cloves. Every change makes these blondies unique. To keep your chocolate chip pumpkin blondies fresh, store them in an airtight container. This helps prevent them from drying out. You can place a piece of parchment paper between layers to avoid sticking. Store them at room temperature for up to three days. If you want to keep them longer, refrigeration is an option but may affect the texture. For long-term storage, freezing is the best method. First, let the blondies cool completely. Cut them into squares. Wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag or container. Label with the date. They can stay fresh in the freezer for up to three months. When you're ready to enjoy them, simply thaw at room temperature or microwave for a few seconds. The shelf life of these blondies depends on storage. When stored properly, they last about three days at room temperature. If kept in the fridge, they can be good for about a week. In the freezer, they remain tasty for up to three months. Always check for any signs of spoilage, like an off smell or texture, before eating. To make your blondies fudgier, use less flour. You can start with 1 cup of flour instead of 1.5 cups. This small change gives you a denser texture. You might also want to add an extra egg. The added moisture helps create that rich, fudgy bite. Another tip is to bake them for a shorter time. Check them at 20 minutes and pull them out when a toothpick shows a few moist crumbs. Yes, you can use any nuts you like! Pecans or almonds work great. Just chop them up roughly before adding them to the batter. If you want to skip nuts, feel free to leave them out. The chocolate chips will still provide a nice crunch. This recipe is very flexible, so feel free to experiment! If you don't have pumpkin puree, you can use applesauce or mashed bananas. Both give moisture and sweetness. If you use applesauce, go for unsweetened to avoid making it too sweet. For a spiced flavor, try using sweet potato puree instead. Each option will change the taste a bit but still keep it delicious. In this blog post, we explored how to make delicious chocolate chip pumpkin blondies. We covered the key ingredients, step-by-step instructions, and expert tips to help you succeed. I shared helpful variations and storage tips to keep your treats fresh. These blondies are versatile and fun to make. Remember, small changes can lead to great flavors. Enjoy your baking, and don’t be afraid to get creative with your ingredients!

Chocolate Chip Pumpkin Blondies

Indulge in the flavors of fall with these Chocolate Chip Pumpkin Blondies! This delightful treat combines the richness of pumpkin puree with sweet chocolate chips and warm spices, making it the perfect dessert for any occasion. Learn how to create these moist and chewy blondies in just 45 minutes! Click through to explore the full recipe and add a delicious twist to your baking this season.
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Ingredients
  

1 cup pumpkin puree

1 cup brown sugar

1/2 cup granulated sugar

1/2 cup unsalted butter, melted

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

1/2 cup chopped walnuts (optional)

Instructions
 

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

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

      Add the eggs, one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.

        In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

          Fold in the chocolate chips and walnuts (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.

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

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

                    - Presentation Tips: Serve warm or at room temperature, optionally dusted with powdered sugar or drizzled with a chocolate glaze for an extra touch of indulgence. Enjoy with a dollop of whipped cream or vanilla ice cream on the side!