4 c Brown sugar; packed
1 c Butter
Nonstick cooking spray
4 c All-purpose flour
2 ts Baking powder
1 1/4 ts Ground cinnamon
3/4 ts Ground cardamom
3/4 ts Ground ginger
1/2 ts Baking soda
1/2 ts Kosher salt
1/4 ts Ground nutmeg
1/4 ts Black pepper
3/4 c Pumpkin puree
2 Eggs
1 tb Vanilla
3/4 c Semisweet or bittersweet
- chocolate chips
Preparation time: 20 minutes Bake time: 40 to 45 minutes
Preheat oven to 350°F. In a large saucepan cook and stir brown sugar
and butter over medium until melted and smooth. Cool 10 minutes.
Meanwhile, line a 13x9" baking pan with foil, extending foil over
edges of pan. Coat foil with nonstick cooking spray. In a medium bowl
combine the next nine ingredients (through pepper).
Stir pumpkin puree, eggs, and vanilla into butter mixture. Stir in
flour mixture. Spread in prepared pan. Sprinkle evenly with chocolate
chips.
Bake 40 to 45 minutes or until a toothpick inserted in center comes
out clean. Cool completely on a wire rack. Use foil to life uncut
blondies out of pan. Cut into bars.
Note:
If using fresh pumpkin puree, cooled blondies may have a gooier
texture.
