The other day there was quite a bit of pumpkin talk on the message boards I frequent. I immediately wanted pumpkin something and as soon as blondies were mentioned I had to have them! Luckily, I had all of the ingredients at home (except the white chocolate chips) and was able to whip these up fairly quickly. I used the 4oz of white chocolate chips I had left and added semi-sweet to make up the difference. I know lots of people are fond of the pumpkin/white chocolate combination, but I’m just not that crazy about white chocolate so it was a good substitution for me. I would recommend keeping some of the white chocolate though, because it does lend a nice sweetness. I was very happy with how these turnd out. They are absolutely delicious!
2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) chocolate chips (white, semi-sweet, or a combination)
Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides.
In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 30 to 40 minutes. Cool completely in pan.
Lift cake from pan (using foil as an aid). Peel off foil, and cut into squares.
Source: Cate’s World Kitchen