1cup(2 sticks) unsalted butter, at room temperature
1cupcanned pumpkin puree
2cupschocolate chipsI used a little less
Set the oven to 350F
Spray a 9x13 baking pan with cooking spray. Line it with parchment paper with extra long ends so you can lift out the blondies for easy cutting. (This step is optional.)
In a large mixing bowl, or bowl of a stand mixer, cream the butter and sugar together. Beat in the egg and vanilla. Then add the pumpkin and mix well. Note: the batter may look somewhat curdled at this point, don't worry, that's normal.
Sift the dry ingredients right into the bowl, and blend just until there is no dry flour visible. Fold in most of the chocolate chips, reserving some to sprinkle over the top.
Turn the batter into the pan and spread out evenly, Sprinkle the remaining chips across the surface and press down lightly.
Bake for about 30 minutes, until it is slightly puffed, and is not wet or wobbly in the center. A toothpick will have moist crumbs, but not wet batter, clinging to it. Try not to over bake these, as they will become dry easily.
Let cool on a rack before cutting.
When you measure your flour, fluff the flour first to loosen it, then scoop lightly into your cup, and level off with the side of a knife. This is important so that you get the correct amount of flour for the recipe.Recipe slightly adapted from Martha Stewart
https://theviewfromgreatisland.com/pumpkin-chocolate-chip-blondies/ September 14, 2019