If the photo looks like a pile of gooey pumpkin chocolatey goodness that’s because IT IS a gooey pile of pumpkin chocolatey goodness. This is the not-so-glamorous-sitting-on-a-paper-plate food photo that I’m sure is every food photographer’s worst nightmare. No matter! I tried to take these blondies out of the pan and it sort of worked, but sort of didn’t. But what they look like doesn’t compare to what they tasted like. They were incredibly rich and delicious. This recipe also makes a lot so I would recommend either cutting it in half, just accept you’ll want to eat the whole batch or share with your colleagues or family.
Source: My Baking Addiction
2 1/3 cups all-purpose flour
1 T. pumpkin pie spice (or make a mixture of ginger, allspice and nutmeg)
1 tsp. cinnamon
1 tsp. baking soda
3/4 tsp. salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 large egg
2 tsp.vanilla extract
1 (15 ounce) can pure pumpkin puree
2 cups dark chocolate chips
3/4 cup pecans; roughly chopped
Preheat oven to 350. Grease 9×13-inch baking pan and line with parchment, leaving an overhang on all sides.
1. In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt; set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, or with an electric hand mixer, cream butter and sugars on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree. The mixture might look curdled.
3. Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips and pecans.
4. 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, 35 to 40 minutes. Cool completely in pan.