Pumpkin Blondies

Directions

1. Set your oven to 350°F. Line a 9x13-inch baking pan with parchment paper, then lightly butter or spray the paper with nonstick cooking spray.
2. In a large mixing bowl, combine 2 ½ cups all-purpose flour, 1 tablespoon pumpkin pie spice, 1 ½ teaspoons baking soda, and 1 teaspoon Kosher salt (or ½ teaspoon table salt). Whisk thoroughly.
3. In another bowl, use an electric mixer to beat 1 cup unsalted butter until it turns pale and creamy. Add 1 ¾ cups granulated sugar and beat until light and fluffy. Mix in 1 large egg, 1 ½ cups pumpkin puree, and 2 tablespoons vanilla extract. Gradually add the flour mixture, mixing just until incorporated. Fold in 1 to 1 ½ cups chocolate chips using a rubber spatula. Spread the batter evenly into the prepared pan.
4. Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely cover with foil until the center is fully baked.
5. Let the blondies cool in the pan for 20 minutes, then transfer them to a wire rack to finish cooling completely. Slice into bars and serve.