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Chewy Pumpkin Chocolate Chip Cookie Bars

Pumpkin Blondies - featured image
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Indulge in these incredibly moist and chewy pumpkin chocolate chip cookie bars, packed with warm autumn spices, rich dark chocolate, and crunchy pecans. An easy and delicious fall dessert!

Ingredients

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  • 2 ⅓ cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 cup unsalted butter, room temperature
  • ¾ cup granulated sugar
  • ¾ cup dark brown sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 15 ounces (approx. 1 ¾ cups) pure pumpkin puree
  • 2 cups dark chocolate chips
  • ¾ cup pecans, roughly chopped

Instructions

  1. Preheat oven to 350°F (175°C). Line the bottom and sides of a 9-by-13-inch baking pan with parchment paper, leaving an overhang on all sides. Grease the parchment with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, and salt; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with an electric hand mixer), cream the room temperature butter and both sugars on medium-high speed until light and fluffy, about 2-3 minutes.
  4. Beat in the egg and vanilla extract until just combined. Scrape down the sides of the bowl. Beat in the pure pumpkin puree until incorporated. Do not fret if the mixture looks slightly curdled at this stage; it will come together.
  5. Reduce mixer speed to low. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Remove the bowl from the mixer. Fold in the dark chocolate chips and roughly chopped pecans using a spatula until evenly distributed.
  7. Spread the batter evenly into the prepared 9×13-inch baking pan.
  8. Bake for 35 to 40 minutes, or until the edges begin to pull away from the sides of the pan and a toothpick inserted into the center comes out with just a few moist crumbs attached (not wet batter).
  9. Cool completely in the pan on a wire rack before lifting out with the parchment paper and slicing into bars. This is crucial for clean cuts.

Find it online: https://sweetcraftrecipes.com/pumpkin-blondies/