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To make these yummy pumpkin chocolate chip blondie bars, you need a few key items: - 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 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1 1/2 cups all-purpose flour - 3/4 cup chocolate chips (semi-sweet or dark) These ingredients create a rich and moist treat that you will love. The pumpkin adds warmth and flavor, while the chocolate brings a sweet touch. You can swap some ingredients if you need to. Here are a few ideas: - Use applesauce instead of butter for a lower-fat option. - Replace granulated sugar with coconut sugar for a healthier choice. - For a gluten-free version, use a 1:1 gluten-free flour blend. - If you don’t have eggs, try using flaxseed meal mixed with water. These swaps keep the taste great while meeting your needs. To bake these blondies, you will need some tools: - 8x8 inch baking pan - Mixing bowls - Whisk - Spatula - Parchment paper - Toothpick (for testing doneness) Having these tools ready makes baking easy and fun! To make your pumpkin chocolate chip blondie bars, start by gathering all your ingredients. You will need pumpkin puree, butter, brown sugar, granulated sugar, eggs, vanilla extract, baking powder, baking soda, salt, cinnamon, nutmeg, flour, and chocolate chips. This makes the process smooth and fun. 1. Preheat your oven to 350°F (175°C). This ensures even baking. 2. Grease and line an 8x8 inch baking pan with parchment paper. Let the edges hang over for easy removal. 3. In a large bowl, mix together melted butter, pumpkin puree, brown sugar, and granulated sugar. Stir until smooth. 4. Add the eggs one by one. Beat well after each egg. Then stir in the vanilla extract. 5. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This helps to blend the dry ingredients well. 6. Fold the dry mix into the wet mixture slowly. Mix until just combined. Do not overmix! This keeps the blondies soft. 7. Gently fold in the chocolate chips. Make sure they spread evenly in the batter. 8. Pour the batter into the prepared pan. Use a spatula to spread it evenly. 9. Bake for 25-30 minutes. A toothpick should come out with a few moist crumbs, not wet batter. To check if your blondies are done, insert a toothpick in the center. If it comes out with a few moist crumbs, they are ready. If the toothpick has wet batter, bake for a few more minutes. After baking, let the blondies cool for about 10 minutes in the pan. Use the parchment overhang to lift them out. Cool them completely on a wire rack before cutting them into squares. Enjoy! To make the best pumpkin chocolate chip blondies, follow these tips: - Use fresh pumpkin puree for a richer flavor. - Make sure your butter is melted but not hot; this helps blend well. - Mix the wet ingredients until smooth but don’t overmix. - Fold in the chocolate chips gently to keep them whole. - Spread the batter evenly in the pan for uniform baking. Avoid these common pitfalls: - Don't overmix the batter; it can make the blondies tough. - Make sure to check for doneness with a toothpick; it should have a few moist crumbs, not wet batter. - Let the blondies cool before cutting them; this helps them set properly. - Skipping the parchment paper makes it hard to remove the blondies later. For the best experience, try these serving ideas: - Serve warm with a scoop of vanilla ice cream on top. - Dust with powdered sugar for a sweet touch. - Pair with a hot drink like coffee or chai. - Add a sprinkle of sea salt for a sweet-salty balance. - Enjoy them fresh or slightly warm for gooey chocolate goodness. {{image_2}} You can switch up the flavors in your pumpkin chocolate chip blondies. Try adding nuts like walnuts or pecans for a crunchy bite. Dried fruit, such as cranberries or raisins, adds sweetness too. If you love spices, add a pinch of ginger or allspice for a warm twist. You can even swap chocolate chips for white chocolate or butterscotch chips for a fun change. Making these blondies gluten-free is easy. Simply substitute the all-purpose flour with a gluten-free blend. Look for one that works well in baking. You may also want to add a bit of xanthan gum if your blend doesn’t include it. This helps give the blondies a nice texture. The taste will still be delicious, and no one will know they are gluten-free! To make vegan pumpkin chocolate chip blondies, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. Use coconut oil instead of butter for a rich flavor. You can also choose vegan chocolate chips. These swaps keep the blondies soft and tasty while fitting a vegan diet. To store your leftover pumpkin chocolate chip blondies, place them in an airtight container. Layer them with wax paper or parchment to keep them from sticking together. This method helps keep them fresh and moist. You can also cover the container with plastic wrap for added protection. If you want to freeze your blondies, start by letting them cool completely. Once cooled, cut them into squares. Wrap each square tightly in plastic wrap. After wrapping, place them in a freezer bag or container. Make sure to label the bag with the date. This way, you can enjoy them later! When stored at room temperature, your blondies will stay fresh for about four days. In the fridge, they can last up to a week. If you freeze them, they can stay good for about three months. Just remember, the longer you store them, the more they may lose their fresh taste and texture. Yes, you can use fresh pumpkin. First, cook the pumpkin until soft. Then, mash it until smooth. Make sure to drain any excess water. This will keep your blondies from being too wet. You can use applesauce as an egg substitute. Use 1/4 cup of applesauce for each egg. You can also use flaxseed meal. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes before adding it to the batter. To check if the blondies are done, insert a toothpick in the center. It should come out with a few moist crumbs, but not wet batter. Bake them for 25-30 minutes. If they look golden brown, they are likely ready. You learned about the key ingredients and steps for making pumpkin chocolate chip blondies. We covered substitutions, tools needed, and how to check for doneness. I shared tips for baking success and variations to meet different diets. You also discovered storage methods to keep them fresh and long-lasting. Enjoy your baking journey, and remember to experiment with flavors. Each batch can bring new joy!

Pumpkin Chocolate Chip Blondie Bars

Indulge in the irresistible flavors of Pumpkin Chocolate Chip Blondie Bars! This delightful recipe combines warm pumpkin, rich chocolate, and cozy spices for the perfect fall treat. With just a few simple steps, you can whip up these delicious bars that are perfect for sharing or enjoying solo. Ready to satisfy your sweet tooth? Click through to explore the full recipe and make these tasty blondies today!
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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 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 1/2 cups all-purpose flour

3/4 cup chocolate chips (semi-sweet or dark)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, allowing the edges to hang over for easier removal.

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

      Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

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

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

            Gently fold in the chocolate chips, distributing them evenly throughout the batter.

              Pour the batter into the prepared baking pan, spreading it evenly with a spatula.

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

                  Allow the blondies to cool in the pan for about 10 minutes before lifting them out using the parchment overhang. Let cool completely on a wire rack before cutting into squares.

                    Prep Time: 10 min | Total Time: 40 min | Servings: 16 bars

                      - Presentation Tips: Serve blondies on a rustic wooden board, dusted with powdered sugar, and add a few chocolate chips on top for garnish. Enjoy with a scoop of vanilla ice cream for an extra treat!