First of all, I apologize for putting up two pumpkin recipes in a row. I would try to put up something different if I didn't love this recipe so much. As it is, I feel you all need this recipe in your lives as fast as possible, so I'm sacrificing variety. I'll change it up next time!

I only made these pumpkin bars because I had a 1/2 cup of pumpkin left and nothing to do but bake. I'd had them bookmarked for awhile. There's nothing fancy about them, so I think they got overlooked whenever I was deciding on which recipe to make next. I should know by now that the simple recipes are always the best. These were amazing. Technically they're blondies, but I still think of blondies as somewhat dry and crumbly. These are the opposite. It's like biting into that top gooey part of pumpkin bread, but without the issue of having to savor it since you know the next bite won't be as good. I also added in white chocolate chips to jazz them up a bit. 

I have zero complaints about this recipe. Honestly, just thinking about them makes me want to go whip up another batch. You should do the same.  


Pumpkin Chocolate Chip Blondie Bars
Recipe from Lauren's Latest
yield: 12 small; 9 large 


6 tablespoons butter, softened
1/2 cup packed brown sugar
1 teaspoon vanilla
1 egg
1/2 cup pumpkin
3/4 cup + 2 tablespoons all purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 cup mini semisweet chocolate chips
1/4 cup white chocolate chips


Preheat oven to 350 degrees. Spray 8×8 square dish with nonstick cooking spray and set aside.

In a large bowl, cream butter and sugar together. Stir in egg, vanilla and pumpkin. Pour in all dry ingredients and stir until just combined. Stir in chocolate chips. Spread dough evenly into prepared baking dish. Bake 15-20 minutes or until toothpick comes out clean after being inserted. {Some ovens are hotter than others. Keep an eye on yours!} Remove from oven, cool 5-10 minutes, cut into bars and serve warm. Or wait and serve at room temperature.


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