No Halloween party is complete without some pumpkin recipes! I actually had 2 in mind, but ran out of time. (The other was a savory dish- maybe I'll make it for dinner this week instead.) I already had chocolate and vanilla cupcakes, so I didn't want pumpkin bread. Pumpkin rolls are too much work. Pumpkin muffins just don't say party to me.
So I decided on a denser pumpkin brownie/ blondie. Now, I'm not a baker, so I can't just make these things up. Do you know how hard it was to find a dense pumpkin recipe? I searched all over. I finally found a keeper at Libby's- makers of yummy pumpkin puree. I enhanced it by adding chocolate chips- you can't go wrong with that! I did not use the icing- the reviews made it sound like they were sweet enough and with all the other desserts, I wanted something a little less sugary.
They were a big hit- the batch made about 40 blondies and I'm down to under 20 after 24 guests and a full table of treats! Hope the coworkers like them too...
Chocolate Chip Pumpkin Blondies
- 2 1/4 C. Flour
- 2 1/2 tsp. Baking Powder
- 2 tsp. Ground Cinnamon
- 1/4 tsp. Salt
- 1 1/2 C. Brown Sugar
- 3/4 C. (1 1/2 sticks) Butter, softened
- 1 tsp. Vanilla Extract
- 2 Large Eggs
- 1 C. Pumpkin Puree
- 2 Tbsp. Maple Syrup
- 1/2+ C. Chocolate Chips
- Preheat oven to 350 degrees and grease a 15"x10" jelly roll pan/ cookie sheet.
- Beat sugar, butter and vanilla extract in large mixer bowl.
- Add eggs one at a time, beating well after each addition. Beat in pumpkin and maple syrup.
- Beat in flour, baking powder, cinnamon and salt until well combined and moist. Stir in chocolate chips. Spread batter into the prepared pan.
- Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
- Remove from oven and let cool a little. Cut into bars and remove to a rack to cool.