Pumpkin already?! Well, it’s raining and cool here today. My kids start school in a week and a bit, and yours are probably close to it if not there already.
It doesn’t get much more fall-ish than this!
So, to celebrate the beginning of fall (my favoritest season!) and the excitement of back-to-school (yay!), and the return of my all-time-favorite-cinnamon-baking-chips… here is an easy, delicious, fall-filled treat that will make your house smell amazing and your tummies happy.
If you’re looking for something different than your usual pumpkin bars/breads and you’re as ready for fall as I am, make these pumpkin blondies soon!
They are sweet, dense, flavorful, everything you love in a great brownie, but loaded with pumpkin and spices instead. Delicious!
- 2 1/2 cups flour
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup butter, melted & slightly cooled
- 1 cup firmly packed brown sugar
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups pure pumpkin purée (one 15oz can)
- 1 2/3 cup cinnamon chips (one 10oz bag), divided (1 1/3 cup + 1/3 cup)
Preheat the oven to 350ºF and lightly grease a 9x13" glass baking dish.
In a medium bowl, whisk together the flour, spices and salt.
In a large bowl, whisk together the melted & cooled butter and the sugars until very smooth (and not warm at all). Whisk in the egg, vanilla & pumpkin until smooth.
Gently whisk in the flour mixture and then fold in the 1 1/3 cup cinnamon chips.
Spread the batter into the greased 9x13" baking dish and sprinkle the remaining 1/3 cup cinnamon chips over the top of the batter.
Bake for 35-40 minutes, until a toothpick inserted in the center comes out almost clean.
Let cool completely before cutting and store in an airtight container in the freezer for up to 3 weeks if you'd like!
recipe adapted from Brown Eyed Baker