Soft and chewy homemade chocolate chip blondie bars with a fun seasonal pumpkin spice twist!
Keyword: Chocolate, Egg Free, Pumpkin
1Clight brown sugar
1 1/2tspvanilla extract
2 1/2Call purpose flour
1 1/4Csemi-sweet chocolate chips
Preheat oven to 350°F. Line a 9x13 pan with parchment paper, leaving some overhang for easy grabbing. Lightly grease exposed sides of pan. Set aside.
In a large bowl or stand mixer, cream together butter and sugars until light and fluffy. Mix in vanilla and pumpkin until smooth. Scrape sides of bowl as needed. Add salt, baking soda, spices and flour, mixing until no streaks remain. Stir in chocolate chips by hand.
Spread batter out in an even layer, in prepared pan. Bake at 350°F for 30-35 minutes or until a toothpick inserted comes out clean. Cool completely in pan.
Transfer to a cutting board to cut into desired sizes.
Store in an airtight container.
This recipe serves 12-15, yields 1: 9x13-inch pan. This is an egg free recipe. An original recipe from Baked by Rachel