Pumpkin Blondies With Cinnamon Chips

Pumpkin Blondies With Cinnamon Chips: Your New Obsession (Seriously)

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. We’ve all been there, staring into the pantry abyss, willing cookies to magically appear. Well, my friend, prepare to have your prayers answered. These Pumpkin Blondies with Cinnamon Chips are basically your shortcut to happiness, wrapped in a warm, cozy hug of fall flavors. And the best part? They’re so easy, you’ll wonder if you accidentally cheated your way to dessert genius.

Why This Recipe is Awesome

Let’s be real. Who has time for fussy baking? This recipe is pretty much idiot-proof. I’m talking seriously simple steps that even a sleep-deprived squirrel could follow. Plus, it hits that sweet spot between “too much effort” and “sad, store-bought snack.” You get all the cozy pumpkin vibes, the kick of cinnamon chips, and a chewy, fudgy blondie texture without breaking a sweat. It’s like a warm hug for your taste buds, and who doesn’t need more of that? It’s the ultimate crowd-pleaser, or, you know, the ultimate “eat-the-whole-pan-yourself” situation. No judgment here.

Ingredients You’ll Need

• 1 cup (2 sticks) unsalted butter, melted (because we’re fancy like that)
• 2 cups granulated sugar (the sweet stuff, obviously)
• 2 large eggs (from happy, free-range chickens, preferably)
• 1 teaspoon vanilla extract (the magic potion)
• 1 cup pumpkin puree (NOT pumpkin pie filling, unless you want a weirdly sweet disaster)
• 2 ½ cups all-purpose flour (the backbone of our operation)
• 1 teaspoon baking powder (for a little lift, but not too much, we want fudgy!)
• ½ teaspoon salt (to balance the sweetness, darling)
• 1 cup cinnamon chips (these are non-negotiable, FYI)
• Optional: A sprinkle of flaky sea salt on top for that gourmet touch.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan. Or, you know, line it with parchment paper like a boss.
2. In a big ol’ bowl, whisk together the melted butter and sugar until it’s all smooth and happy. No lumps allowed!
3. Beat in the eggs one at a time, then stir in the vanilla extract and that glorious pumpkin puree. Mix until it’s a uniform, beautiful orange color.
4. In a separate, smaller bowl, whisk together the flour, baking powder, and salt. This is where we get our dry ingredients organized.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix, we’re not making rubber!
6. Gently fold in those amazing cinnamon chips. Try not to eat them all before they get into the batter. It’s a noble sacrifice.
7. Pour the batter into your prepared pan and spread it out evenly. It’ll be thick, so give it a little coaxing.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter!).
9. Let them cool in the pan completely before cutting. This is the hardest part, I know. But patience is a virtue, especially when it comes to blondies.

Common Mistakes to Avoid

• Using pumpkin pie filling instead of pumpkin puree: Seriously, don’t do it. You’ll end up with a sweet, spiced mess that’s more pie than blondie.
• Overmixing the batter: This is a common blondie sin. It leads to tough, cakey blondies, and we want fudgy, chewy goodness. Just mix until the flour disappears.
• Not preheating the oven: Thinking you can just pop them in a cold oven? Nah. This leads to uneven baking and sad, pale blondies. Get that oven hot!
• Cutting them while they’re still warm: I get it, the smell is intoxicating. But cutting warm blondies is like trying to sculpt Jell-O. Let them set!

Alternatives & Substitutions

Feeling adventurous? Or just ran out of something? No worries!

• No cinnamon chips? No problem! You can totally use regular chocolate chips (milk or dark work great) and add an extra teaspoon of cinnamon to the dry ingredients. It’s not quite the same, but it’s still delicious.
• Don’t have pumpkin puree? You *could* try unsweetened applesauce in a pinch, but honestly, it’s going to change the flavor and texture significantly. Stick with pumpkin for the full experience.
• Want to make it vegan? You can likely swap the eggs for a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 mins) and use vegan butter. I haven’t personally tested this, but I’m all for experimenting!

FAQ (Frequently Asked Questions)

• Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter adds so much more flavor and richness. IMO, it’s worth the splurge.
• How long do these last? If you can resist eating them all in one sitting, they’ll last in an airtight container at room temperature for about 3-4 days. Cold fridge storage might make them a bit harder, but still tasty.
• Can I add nuts? Absolutely! Chopped pecans or walnuts would be lovely additions. Fold them in with the cinnamon chips.
• My blondies are too cakey! What did I do wrong? Likely overmixing or too much flour. Be gentle with the batter and measure your flour accurately!
• Can I freeze these? Yes! Wrap them well in plastic wrap and then foil. They freeze beautifully for up to 2 months. Thaw at room temperature.
• What’s the deal with cinnamon chips? Are they like, made of pure magic? Pretty much! They’re little nuggets of cinnamon-y goodness that melt slightly when baked, giving you bursts of warm spice. You can usually find them in the baking aisle.

Final Thoughts

And there you have it! Your ticket to deliciousness without all the fuss. These Pumpkin Blondies with Cinnamon Chips are seriously the best. They’re perfect for a cozy afternoon, a potluck, or just because you deserve a treat. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Happy baking, you rockstar!