Pumpkin Chocolate Chip Blondies

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Wohoo, it’s pumpkin time! Hubby and I are visiting friends for the weekend, so of course I wanted to bring a little something as a thank-you for having us stay over.

I first tasted these fall-flavored blondies last week (thanks Lauren!) and was hooked. The moist, sweet bars are prepared without any butter or oil, much like my pumpkin spice muffin top cookies! Instead, they incorporate protein-rich Greek yogurt. (Although I admit, I used regular vanilla because that’s what I had in my fridge!)

I thought the group of us could use a healthier start since we’re heading to the Big E, a popular New England fair consisting of every type of food you can imagine. (Did someone say fried Kool-Aid?) A lighter treat now will balance out the damage done later. Because that’s how it works, right??

The original recipe calls for caramel or butterscotch chips, but we all know I’m a chocolate girl so I opted for that combo instead. Although, I sadly confess that lately I’ve been all about savory and not as much sweets…including, dare I say, cocoa confections (gasp!). So instead of mixing them into the batter, I sprinkled some on top at the very end, leaving a small section plain for myself.

But it was only fair to taste-test both. For you, of course.

Ingredients:

(Recipe adapted from willcookforsmiles.com)

3 eggs

1/2 cup of Greek yogurt (regular vanilla works great here too!)

1 1/2 cups of pumpkin puree

3/4 cup of brown sugar

1 1/2 cups flour

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp cinnamon

1 tsp vanilla

1/4 tsp salt

1 cup semi-sweet chocolate chips

Instructions:

Preheat oven to 350° and grease a 9 x 13″ baking dish with cooking spray.

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In a large mixing bowl, whisk together eggs,

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Yogurt,

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And brown sugar.

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For a few minutes until smooth.

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Add pumpkin puree,

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and vanilla.

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Mix well.

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Pour in flour,

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Baking soda,

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Baking powder,

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Cinnamon,

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And salt.

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Then, you guessed it, stir again.

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Pour batter into your greased baking dish.

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Bake for 40 minutes or until a toothpick in the center comes out clean.

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Immediately top with chocolate chips. If desired, refrigerate before cutting to allow chips to cool.

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Slice into squares. Eat and enjoy, with or without chocolate chips!

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 …….
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  1. Pingback: That’s SO Jenn’s Favorite Fall Recipes | That's SO Jenn!

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