I should be sleeping. I don't have to be at work until 12pm and won't be getting home before midnight, but I'm up. And it's all Libby's fault- Libby's pumpkin that is. The bag of leftover pumpkin puree from last weeks' Pumpkin Muffins has been calling my name every time I walk by the fridge. I had no choice but to shut it up with a batch of Pumpkin Chocolate Chip Blondies. So much for being well rested. At least when I get tired later on I can eat them to stay awake. Thanks Libby.Pumpkin Chocolate Chip Blondies
Adapted from Cara's Cravings
4 tbsp melted butter
1 cup dark brown sugar
1 egg
1/2 cup pumpkin puree
1/2 tsp vanilla
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp freshly ground nutmeg
1 cup flour
1/2 cup semisweet mini chips
Preheat oven to 350 and grease an 8X8 pan. Beat butter and sugar together until well blended, then slowly beat in he egg, vanilla, salt and spices. Slowly add the flour until incorporated. With a spatula, fold in the chocolate chips. Bake for 25-27 minutes. If using an aluminum pan, bake on a preheated cookie sheet to make sure they will be done all the way through.
5 comments:
Ooh, now THESE are calling my name! Are they amazing?
Nancy
they need some tweaking- they were tasty but kind of flat
They look really good. I am loving pumpkin treats!
Thanks, beryl. That moves pumpkin bread pudding (Gourmet recipe on Epicurious) to the top for this week. It's gotta be something pumpkin!
When you say an aluminum pan, are you talking those cheapo ones, or just any metal pan, something other than glass? I have never heard this in all my times baking.
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