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To make Pumpkin Chocolate Chip Blondie Bars, gather these simple ingredients: - 1 cup pumpkin puree (canned or homemade) - 1/2 cup unsalted butter, melted and slightly cooled - 1 cup packed brown sugar (light or dark) - 1/2 cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon sea salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1 1/2 cups all-purpose flour, sifted - 3/4 cup semi-sweet or dark chocolate chips To spice up your blondies, consider these optional ingredients: - 1/2 cup chopped nuts, like walnuts or pecans - 1/2 cup dried cranberries for a fruity twist - 1 teaspoon pumpkin spice for more flavor - White chocolate chips for a different sweetness You can swap some ingredients if needed: - Use coconut oil instead of butter for a dairy-free option. - Substitute maple syrup for granulated sugar for a natural sweetener. - For gluten-free blondies, replace all-purpose flour with a gluten-free flour blend. - Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water) instead of regular eggs for a vegan option. These ingredients are easy to find and perfect for making delicious blondies. Make sure to choose what fits your taste best! First, heat your oven to 350°F (175°C). Grab an 8x8 inch baking pan. Grease it lightly with butter. Line the pan with parchment paper, letting it hang over the sides. This will help you lift the bars out later. In a large bowl, add the melted butter and pumpkin puree. Then, mix in brown sugar and granulated sugar. Stir until it's smooth and creamy. Make sure there are no lumps. Next, add the eggs, one at a time. Mix each egg in well before the next. Finally, add the vanilla extract and stir until combined. In another bowl, sift together the all-purpose flour, baking powder, baking soda, sea salt, ground cinnamon, and ground nutmeg. Sifting helps mix the dry ingredients evenly and removes lumps. Now, fold the dry mixture into the wet mixture. Use a spatula and mix gently until a few streaks of flour remain. Be careful not to overmix, as this keeps the bars soft. Next, fold in the chocolate chips, spreading them evenly through the batter. Pour the batter into the prepared pan. Use your spatula to spread it to the corners. Bake it in the oven for 25-30 minutes. To check if it’s done, stick a toothpick into the center. It should come out with a few moist crumbs, but not wet batter. Let the blondies cool for about 10 minutes. Then, lift them out of the pan using the parchment paper and cool on a wire rack before cutting. To keep your blondies moist, use fresh pumpkin puree. Canned pumpkin works well, too. Avoid overmixing the batter. When blending dry and wet ingredients, mix until just combined. This keeps the texture tender. Also, bake the blondies until a toothpick comes out with moist crumbs. I suggest using an 8x8 inch pan for best results. Line it with parchment paper for easy removal. A spatula is great for mixing and spreading the batter. A whisk helps combine the wet ingredients smoothly. Keep a toothpick handy to check for doneness. One common mistake is not measuring ingredients correctly. Use measuring cups for accuracy. Another issue is baking too long. Keep an eye on your blondies in the oven. If they look dry, they are likely overbaked. Finally, don’t skip the cooling time. Let them cool before cutting to avoid crumbling. {{image_4}} You can switch up your blondies with seasonal fruits. For fall, add dried cranberries. They give a nice tartness that pairs well with pumpkin. Use about half a cup of dried cranberries. You can also mix in nuts like pecans or walnuts for extra crunch. These little changes bring new flavors to the table. If you want to try different sweeteners, you have options. Maple syrup or honey can bring a unique taste. Use about three-quarters of a cup of maple syrup. Remember, this will add moisture, so reduce the butter a bit. If you prefer a low-calorie option, try stevia or erythritol. Adjust the amount according to the package instructions for sweetness. For a gluten-free version, swap the all-purpose flour with almond or coconut flour. Use a gluten-free baking mix if you want a simpler option. To make these blondies vegan, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. Let it sit for a few minutes to thicken. This keeps your blondies moist and delicious without eggs. To keep your pumpkin chocolate chip blondie bars fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. They stay good for about 4-5 days at room temperature. If you want them to last longer, consider refrigerating them. Just remember to let them come to room temperature before serving for the best flavor. Freezing blondies is easy! First, let them cool completely. Cut the blondies into squares and wrap each piece tightly in plastic wrap. Then, place the wrapped squares in a freezer-safe bag or container. They can stay frozen for up to three months. When you're ready to enjoy them, just thaw them in the fridge overnight. To reheat your blondies, place them in the microwave for about 10-15 seconds. This warms them without drying them out. If you prefer a crispier texture, pop them in the oven at 350°F (175°C) for about 5 minutes. Enjoy them warm, and consider adding a scoop of ice cream on top for extra delight! To cut blondies well, let them cool first. This helps them set up nicely. Use a sharp knife for clean cuts. Wipe the knife with a damp cloth after each cut. This keeps the edges neat and tidy. If you want uniform pieces, use a ruler to mark cuts. You can also use a pizza cutter for fast slicing. Yes, you can make these blondies ahead of time. They store well for a few days. Just keep them in an airtight container at room temperature. For longer storage, wrap them tightly and place them in the fridge. You can even freeze them for up to three months. Just thaw them at room temperature before enjoying. 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 it has wet batter, they need more time. The edges should look set and lightly browned. Remember, they continue to cook slightly after you take them out. These blondies are great on their own but pair well with many treats. Try serving them with a scoop of vanilla ice cream. Whipped cream adds a nice touch too. You can dust them with powdered sugar for a lovely look. For a warm and cozy feel, serve them with a hot cup of chai tea or coffee. You learned about making tasty blondies, including key ingredients and steps. We discussed ways to customize your recipe, like seasonal flavors or alternative sweeteners. I shared tips to keep your blondies moist and avoid mistakes. Plus, you found out how to store and reheat them effectively. Enjoy baking your blondies and experimenting with different variations!

Pumpkin Chocolate Chip Blondie Bars

Indulge in the ultimate fall treat with these Pumpkin Chocolate Chip Blondie Bars! Packed with warm spices and rich chocolate, they’re perfect for any occasion. This easy recipe features pumpkin puree, buttery goodness, and a delightful blend of flavors that will leave you craving more. Bake a batch today and taste the magic for yourself. Click through to discover the full recipe and elevate your dessert game this season!
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Ingredients
  

1 cup pumpkin puree (canned or homemade)

1/2 cup unsalted butter, melted and slightly cooled

1 cup packed brown sugar (light or dark)

1/2 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 1/2 cups all-purpose flour, sifted

3/4 cup semi-sweet or dark chocolate chips

Instructions
 

Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking pan lightly with butter and line it with parchment paper, leaving some overhang on the sides for easy removal later.

    In a large mixing bowl, combine the melted butter, pumpkin puree, brown sugar, and granulated sugar. Mix vigorously until the mixture is smooth and creamy, ensuring there are no lumps.

      Incorporate the eggs, adding them one at a time. Beat each egg into the mixture thoroughly before adding the next, then stir in the vanilla extract until evenly combined.

        In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, sea salt, ground cinnamon, and ground nutmeg. This ensures even distribution of the dry ingredients.

          Gently fold the dry mixture into the wet mixture using a spatula, combining until just a few streaks of flour remain. Take care to avoid overmixing to maintain a tender texture.

            Carefully fold in the chocolate chips, ensuring they're distributed evenly throughout the batter without overworking the mixture.

              Pour the batter into the prepared baking pan, using a spatula to spread it evenly to the corners.

                Bake in the preheated oven for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs clinging to it (not wet batter).

                  Allow the blondies to cool in the pan for approximately 10 minutes. Using the parchment overhang, carefully lift them out of the pan and place them on a wire rack to cool completely before cutting them into squares.

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

                      - Presentation Tips: Serve the blondies on a rustic wooden board dusted lightly with powdered sugar for a charming touch. For an indulgent dessert, add a few extra chocolate chips on top and consider pairing each square with a scoop of vanilla ice cream. Enjoy this delicious treat warm or at room temperature!