Easy Pumpkin Chocolate Blondies (Printable Version)

# What You'll Need:

01 - 315 grams all-purpose flour
02 - 1 tablespoon ground cinnamon
03 - 1 teaspoon baking powder
04 - 1.5 teaspoons baking soda
05 - 1 teaspoon fine sea salt
06 - 285 grams unsalted butter, softened
07 - 250 grams light brown sugar
08 - 100 grams granulated white sugar
09 - 1 large egg
10 - 360 grams pumpkin purée
11 - 2 tablespoons vanilla extract
12 - 340 grams semi-sweet chocolate chips

# Step-by-Step Directions:

01 - In a medium bowl, whisk together the flour, ground cinnamon, baking powder, baking soda, and salt until thoroughly mixed.
02 - Preheat oven to 175°C. Position a rack in the center of the oven.
03 - Using a stand mixer or hand mixer, beat the softened butter for about 30 seconds until creamy.
04 - Add brown sugar and white sugar to the butter. Beat on medium speed until the mixture is light and fluffy.
05 - Blend in the egg, pumpkin purée, and vanilla extract until the mixture is smooth and completely combined.
06 - Gradually add the dry ingredients to the wet mixture. Beat on low speed until just incorporated, ensuring not to overmix.
07 - Using a spatula, gently fold the chocolate chips evenly throughout the batter.
08 - Transfer and evenly spread the batter into a 23x33 cm baking tray.
09 - Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center emerges clean.
10 - Allow the blondies to cool in the tray for at least 20 minutes before slicing into squares and serving.

# Helpful Notes:

01 - For best results, bring butter to room temperature by letting it sit out for one hour prior to preparation.

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