Pumpkin Blondies

A perfect mix of pumpkin bars, chocolate chip cookies and Blondies! These mixed blondies are made of a divided batter: part pumpkin spice and part chocolate chip. Scooped together before baking so every Blondie is different!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 30

Cooling Time (estimate) 20

Total Time 1

Servings

Calories 273kcal

Author Toni Dash

Ingredients

1 cup all purpose flour regular or gluten-free measure-for-measure flour blend
1 teaspoon baking powder
1 1/2 teaspoons cornstarch
¼ teaspoon salt
½ cup unsalted butter melted
¾ cup light brown sugar
1 egg
1 teaspoon vanilla extract
¼ cup pumpkin puree store bought or homemade
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
½ cup mini chocolate chips

Instructions

Preheat oven to 350 degrees and line an 8-inch by 8-inch baking pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, cornstarch, and salt. Set aside.
In a separate bowl, beat together the butter and brown sugar until smooth and creamy.
Add the egg and vanilla and beat to combine.
Mix in the dry ingredients until well mixed.
Separate half the batter into a different bowl and add the pumpkin, pumpkin pie spice, and cinnamon. Mix to combine.
In the other bowl, fold in the chocolate chips.
Spoon each batter into the lined baking dish, alternating between pumpkin batter and chocolate chip batter. Then, use a flat spatula to smooth the batter into the pan.
Bake in the preheated oven for 25 to 30 minutes, until a toothpick inserted into the center comes out clean.
Allow the blondies to cool completely in the pan, then remove them from the pan and cut them into 9 bars before serving.

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