CHOCOLATE CHIP PUMPKIN BLONDIES by NancyC, adapted from My Baking Addiction

Makes a 9 x 13″ pan                                                            

• 2 1/2 cups all-purpose unbleached flour
• 2 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup packed light brown sugar
• 3/4 cup granulated sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
• 1 cup dark or semi-sweet chocolate chips
• 1 cup white or milk chocolate chips (or use another cup of dark or semi-sweet chocolate chips)
• 3/4 cup coarsely chopped pecans

Preheat oven to 350˚F. Line bottom and sides of a 9 x 13″ baking pan with parchment paper, leaving a little extra to hang over edges (so you can pick up the blondies after they are baked and cooled).

In medium bowl, blend the flour, cinnamon, ginger, cloves, nutmeg, baking soda, and salt; set aside.

In large bowl, cream softened butter, light brown sugar, and granulated sugar until smooth. Add egg and vanilla, blending well, then add the pumpkin puree, mixing until well blended.

Add flour mixture to butter/sugar/pumpkin mixture until all ingredients are blended. Fold in the chocolate chips and chopped pecans, mixing until evenly incorporated in batter.

Spread batter evenly in prepared pan. Bake at 350˚F for 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool blondies completely in pan, then lift out of the pan with the parchment paper edges and cut into squares. Store in an airtight container at room temperature for 3 to 4 days. Note: These blondies bake up nice and puffy, but sink a little while they’re cooling as most blondies do.

Recipe from NancyC | nancy-c.com