Chocolate Chip Pumpkin Snickerdoodle Blondies

By srumbel

Chocolate Chip Pumpkin Snickerdoodle Blondies - such a decadent dessert shouldn’t be so easy to make. These blondies are simple, perfect and delicious.
from callmepmc.com

Ingredients

• 1/2 cup melted butter, no substitution
• 1 cup light brown sugar, packed
• 1 large egg
• 3/4 cup pumpkin puree (not pumpkin pie filling)
• 2 teaspoon vanilla extract
• 2 teaspoons pumpkin pie spice
• 1 and 1/4 cups all-purpose flour
• 2 tablespoons granulated sugar, for sprinkling
• 2 teaspoons ground cinnamon, for sprinkling
• 1/2 cup plus 2 tablespoons chocolate chips or chocolate chunks

Preparation

Step 1

Preheat oven to 350 degrees fahrenheit.
Line an 8x8 inch pan with alminum foil. Spray the foil with non-stick spray.
In the bowl of an electric mixer add brown sugar and butter. Combine.
Add pumpkin, vanilla, pumpkin pie spice and cream.
Add egg and stir until well incorporated.
Add flour and mix until smooth, be careful not to over-mix.
Fold in 1/2 cup chocolate chips.
Spread evenly in prepared pan.
In a seperate small bowl, mix cinnamon and sugar.
Sprinkle evenly over batter.
Sprinkle 2 tablespoon chocolate chips randomly over sugar mixture.
Bake for 26 to 28 minutes or until done.
When tested with a wooden pick, it should come out clean or with a few crumbs but with no wet batter.

Notes

Allow bars to cool in the pan for at least 30 minutes before slicing and serving. They'll cut even clean when completely cool or after refrigerating.

Test the bars with a toothpick, ovens, climates and even the thickness of the pumpkin puree can vary. All these factors effect how long it takes for the bars to cook. Cook yours until they're done depending on these various factors.