This is my first month as a member of the Fill the Jar Cookie Group and I’m super excited to bake along with them. Cakes have been the mainstay of my baking and I look forward to deviating once again from my comfort zone. It’s nothing to do with me not liking to eat or bake cookies. Most of you know that I haven’t met many desserts that I don’t like. Don’t know whether that’s a good or bad thing.
The theme for this month is Halloween and what’s more Halloween than pumpkin. It didn’t hurt that I have a couple cans of pumpkin puree stashed in the cupboard either, perfect timing.
Last week, I picked up a lovely book from the library. The name of it is Butter Baked Goods, and the author is Rosie Daykin. Quaint is the word that came to mind as I was reading it. Ms. Daykin’s desserts and pictures evoke a time when life was simpler and desserts were savored and appreciated for their beauty as well as taste.
Her Pumpkin Chocolate Chip Blondies gave me a wave and a whisper letting me know this was my selection for this month. I stayed very close to the recipe. In my stash I had semi sweet chocolate chips and used them rather than the dark the recipe called for. In addition I used 1 TBS of vanilla paste and 1 TBS of pure vanilla. The 2 TBS of pumpkin pie spice had my kitchen smelling wonderful!
I should also fess up and say I didn’t let the blondies cool completely in the pan. Daylight was fading fast so I had to keep it moving. Had I let them completely cool my cuts would have been lots cleaner. I also have to admit that I scarfed one down in the middle of the photo shoot. Sweet Mother of Pearl these babies are good! If there ever was a time for me to ship the sweets out of the house this is it.
The pumpkin pie spice doesn’t overpower the bar and the chocolate chips provided a creamy texture that complements the tender crumb of the bar. These lovelies will make an appearance on my table again when all of the kids are home.
- 2 ½ cups unbleached all-purpose flour
- 2 TBS pumpkin pie spice
- 1 ½ tsp baking soda
- 1 tsp salt
- 1 cup butter
- 1 ¾ cups sugar
- 1 large egg
- 1 ½ cups pumpkin puree
- 2 TBS pure vanilla
- 1 ½ cups dark chocolate chips
- Preheat the oven to 350°.
- Butter a 9x13 inch pan and line with parchment paper.
- Tear off enough parchment paper so that it hangs off the sides.
- Onto a large piece of parchment paper, sift together the flour, pumpkin pie spice, baking soda and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until creamy.
- Add the sugar and beat until light and fluffy.
- Add the egg, pumpkin puree and vanilla beating until combined.
- The mixture will look curdled but comes together after the next addition.
- Turn the mixer to low, and add the dry ingredients, mixing until fully combined.
- Fold in chocolate chips.
- Spread the batter evenly into the prepared pan smoothing the top with an offset spatula or the back of a large spoon.
- Bake in preheated oven for 35-40 minutes or until blondies test done.
- Remove from oven and allow to cool completely in the pan.
- Run a small knife along the edges of the pan and lift blondies out of the pan.
- Cut into equal size bars.
- Store in an airtight container.
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