Foodie Friday – Pumpkin blondies (take 3)

Third time’s the charm with these pumpkin blondies? Actually, I think this is the fourth time I’ve tried making them, but the first batch was so bad that I chose to leave it out of the count. Back in 2011 I documented two of my attempts to make pumpkin blondies – one that was pretty standard and one with shredded coconut. Neither was exactly what I wanted so the search continued. Fast forward to last weekend when I cracked open a can of pumpkin puree to do some long-awaited fall baking while watching the Florida football game. The Gators lost, which was extremely disappointing, but my latest batch of pumpkin blondies turned out great! They were more cake-like than I would have liked, but that’s what you get when you bake with pumpkin. This recipe uses less pumpkin puree than others I’ve tried which I really liked, and browning the butter added an extra dimension of flavor. Delicious!

INGREDIENTS:
1 c (2 sticks) unsalted butter
1 1/4 c sugar
2 tsp vanilla extract
1 egg
1 c pumpkin puree
1 Tbsp pumpkin pie spice
1 tsp baking soda
3/4 tsp salt
2 c all-purpose flour
2 c chocolate chips (I used a combination of semi-sweet and milk chocolate)

DIRECTIONS:
In a large bowl mix together the sugars and set aside. In a medium saucepan, brown the butter over medium heat. The butter will melt, bubble, and then start to foam. Shortly afterwards it will start to brown. This should only take about 5 minutes so keep an eye on the pan because the butter can burn quickly! When the butter is golden brown remove the pan from the heat and immediately pour over the sugar. Stir to combine and let the mixture cool to room temperature.

Once the butter/sugar mixture has cooled, add the vanilla, egg, and pumpkin, and stir to combine. Then add the pumpkin pie spice, baking soda, and salt and stir to combine. Lastly, add the flour and stir until just combined, scraping down the sides of the bowl as needed. Fold in the chocolate chips. Spread the batter into a 9×13″ pan lined with aluminum foil and coated with cooking spray. Bake at 350 deg F for about 30 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before slicing. Enjoy!

Based on The Art of Comfort Baking’s Pumpkin Chocolate Chip Bars.