Pumpkin Blondies with Chocolate Chips

This brownie recipe, Pumpkin Blondies with Chocolate Chips, leans on all-purpose flour, pumpkin pie spice and cinnamon. It makes 24 Bars (9X13-inch pan) and takes about 55 minutes.

• Yield 24 Bars (9X13-inch pan)
• Ready in 55 minutes
• Prep 15 minutes
• Cook 40 minutes

Ingredients

• 2 1/3 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup butter (room temperature)
• 1/2 cup unsweetened applesauce
• 3/4 cup granulated sugar
• 3/4 cup dark brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 (15-ounce) can pumpkin puree
• 2 cups semisweet chocolate chips
• 3/4 cup pecans; roughly chopped (optional)

Instructions

1. Preheat oven to 350 degrees F. Line a 9X13-inch pan with parchment paper or foil, leaving an overhang on each long side so the bars can be easily pulled out of the pan once they are done baking and cooling.
2. In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt; set aside. In the bowl of a stand mixer or in a large bowl using a handheld electric mixer, cream the butter, applesauce, granulated sugar and brown sugar on medium-high speed until smooth. Beat in egg and vanilla until combined. Add pumpkin puree and mix until combined. Don't worry if the mixture looks curdled - that's completely fine!
3. Mix in the dry ingredients, stirring just until combined. Fold in the chocolate chips and pecans (if using).
4. Spread the batter evenly in the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in the pan before lifting the bars out of the pan, cutting into squares and serving.

Cool the pan before you lift the squares.