We celebrated by taking the kids to the Pumpkin Patch.
It was the Little Pumpkins first time!
Even though it was chilly, my Big Pumpkins had fun too!
In honor of National Pumpkin Day I'm going to share with you my new FAVORITE pumpkin recipe.
These blondies are very easy to make, but I guarantee it's more fun with little helping hands!
These are as good as they sound, look and smell! They are super moist and the perfect dessert or snack.
Pumpkin Chocolate Chip Blondies
{from Carmel Potatoes}
What You'll Need:
2 cups flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, at room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla
1 cup canned pumpkin puree
1 1/4 cup chocolate chips, divided
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, at room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla
1 cup canned pumpkin puree
1 1/4 cup chocolate chips, divided
Here's How:
Preheat oven to 350*. Line bottom and sides of a 9x13 baking pan with foil. In a medium bowl, whisk together flour, pie spice, baking soda, and salt.
In a separate bowl, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture will look curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in 1 cup of the chocolate chips.
Spread batter evenly in prepared pan. Sprinkle remaining chocolate chips over the batter. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 30 to 35 minutes. Cool completely in pan.
Lift the blondies out of the pan and peel off the foil. Cut into squares and devour!
0 Kommentare:
Kommentar veröffentlichen