OK, so the name of these little treats isn't 'devil bars', but I am changing it. These pumpkin chocolate chip blondies are so incredibly moist and delicious that they just call your name from their position on the counter. All weekend I've heard whispers coming from the baking pan, "Malia...Malia....I'm still here. I'm cut in tiny little pieces, so it's OK to eat three of me. You worked out hard this week, you deserve more". And on and on and on. I've exercised zero restraint. If nothing else I suppose I've gotten a healthy dose of Vitamin A from the pumpkin. Right. Bake at your own risk, people. You've been warned.
Pumpkin Chocolate Chip Blondies, aka "Devil Bars"
-adapted from melskitchencafe.com
- 2 1/3 cups all-purpose flour
- 2 t. pumpkin pie spice
- 1 1/2 t. cinnamon
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 sticks unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 (15-ounce) can pumpkin puree (this is not the same as pumpkin pie filling)
- 2 cups (1 bag) mini chocolate chips (or regular is fine)
In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt; set aside. Using a stand or hand mixer, cream the butter, granulated sugar and brown sugar on medium-high speed until smooth. Beat in egg and vanilla until combined. Add pumpkin puree and mix until combined. Mix in the dry ingredients until just combined; fold in chocolate chips. Spread in a well-sprayed 9x13 pan and bake at 350 degrees for 35-40 min or until toothpick comes out clean.