It’s time . . . I’ve held off as long as I can.  It’s definitely time for some pumpkin recipes!  These Pumpkin Chocolate Chip Blondies are so good and so easy to make – a perfect way to start the pumpkin parade this year.  This recipe makes a 13 x 9 pan of a moist and delicious pumpkin bar complete with all the right seasonings.  Throw in some chocolate chips to finish things off  and you get a wonderful taste of fall!

Hint:  If you line your pan with foil, you can lift the bars right out of the pan for easy cutting.

 Pumpkin Chocolate Chip Blondies

Ingredients

2 cups flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, at room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla
1 cup canned pumpkin puree
1 1/4 cup chocolate chips, divided

Directions

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 1 cup of the chocolate chips.

Spread batter evenly in prepared pan. Sprinkle remaining chocolate chips over the batter.  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 35 minutes. Cool completely in pan.

Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

 recipe adapted from Martha Stewart

Want more Pumpkin?

Pumpkin Pie Snickerdoodle Bars
Pumpkin Bars with Cream Cheese Frosting
Pumpkin Waffles with Apple Cider Syrup
Spiced Pumpkin Mousse
Chocolate Snickerdoodles with Pumpkin Kisses
Pumpkin Pie Smoothie
Pumpkin Knot Rolls