Eighteenth new recipe

Pumpkin blondies, take 2. I made my first attempt last fall and I even wrote a post about it, but I never published it because that first batch of pumpkin blondies was such a disappointment. I used the Libby’s canned pumpkin recipe, which I thought would be a surefire hit, but it was decidedly not. The blondies were really bland, but despite that, their consistency was good so I thought maybe it was just the flavoring that was off. Now that I’ve tried a second recipe I have a couple of ideas about what was missing. This time I started with a recipe from My Baking Addiction, who’s snickerdoodle blondie recipe I made last week and loved, but I only had enough flour and sugar to make half a batch. Turns out that even an 8×8″ pan of these blondies has the same amount of canned pumpkin and a good deal more spices than a whole cookie sheet (15×12″) of the Libby’s version. That definitely makes a difference! These blondies are really good. Dense, moist, and flavorful. I must admit that I made a couple of detours from the original recipe, though. I only made a half batch, but I left the amount of cinnamon and pumpkin pie spice the same. I was a little worried that the spices would be overpowering, but I think they were perfect. Also, the original recipe called for dark chocolate chips to be mixed into the batter, but I didn’t have any. I thought white chips would be good too, but my cabinet only yielded a bag of semi-sweet chips and a bag of butterscotch chips. Even though my favorite pumpkin cookies have butterscotch chips as well as chocolate, I decided to just sprinkle some semi-sweet chips on top of the blondie batter before baking. To wrap up this rather long description of these pumpkin blondies, I really enjoyed them (if you couldn’t already tell). I will most definitely be making them again.

INGREDIENTS:
1 c + 3 Tbsp flour
1 Tbsp pumpkin pie spice
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 c (1 stick) unsalted butter, softened
1/4 c + 2 Tbsp granulated sugar
1/4 c + 2 Tbsp dark brown sugar
2 Tbsp egg substitute (I used Egg Beaters)
2 tsp vanilla extract
1/2 of a 15 oz can (about 1 c) of pumpkin puree
Semi-sweet chocolate chips to sprinkle on top (optional)

DIRECTIONS:
In a medium bowl, combine the flour, pumpkin pie spice, cinnamon, baking soda, and salt; set aside. In a large bowl, cream butter and sugars until smooth. Beat in the egg substitute and vanilla until combined. Beat in the pumpkin puree. Add the dry ingredients to the wet ingredients and beat until just combined. Pour the batter into a greased 8×8″ pan and sprinkle with chocolate chips, if desired. Bake at 350 deg F for about 30 minutes, or until the edges begin to pull away from the sides of pan and a toothpick inserted in the center comes out just about clean. Cool completely in pan before serving. Enjoy!

Based on My Baking Addiction’s Pumpkin Blondies.