Gluten free? No prob.
I used this recipe from My Baking Addiction. My recipe below is *nearly* identical but I did make a few changes + notes. * I used (& recommend) both chocolate chips and chunks of Caramilk chocolate
** I upped the spices in it by a lot though (maybe 3x the amount?) because I like strong flavours and when I tasted the batter, it didn't taste like much, let alone pumpkin spice. So feel free to experiment and taste (if you're not afraid of raw eggs) as you go.
I had the weirdest urge to make pumpkin blondies out of nowhere (potentially just more procrastination...). So I looked up a few recipes and compared them and chose one with great reviews but they didn't come out how I hoped.
Don't get me wrong, they are still SO tasty and I would absolutely make them again, but they are not blondies. Unless I actually don't know what blondies are supposed to be and I've just deluded myself but I don't think so. I wanted the dense, brownie-like texture with caramel pumpkin spice flavours and these were not that.
I am still sharing them because they are delicious but I would label them more as a "cake bar" rather than a blondie. They are richer than cake and very moist/dense. The chocolate chips and chunks in them really take them to the next level though.
To make this recipe gluten free, just swap out the flour with all purpose gluten free flour!
INGREDIENTS
2 1/3 cups all-purpose flour (to make gf: substitue with all purpose gluten free flour)
2 tablespoons pumpkin pie spice*
2 teaspoons cinnamon
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup (227g) unsalted butter, room temperature**
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 large egg
2 teaspoons vanilla extract
2 cups pure pumpkin puree (can use 1 15oz can of Libby's if in the US)
2 cups chocolate chips (I used 1c dark chocolate chips + 1c Caramilk chunks*** that I cut up from a bar)
* I make up my own pie spice every time using ginger, nutmeg, allspice, and cinnamon. I also thought the original recipe didn't taste enough like pumpkin spice so I added to taste and just estimated these new amounts
** I've also seen 1 cup butter converted as 250g so follow your heart I guess
*** White chocolate or caramel chips would be good too
INSTRUCTIONS
1. Preheat oven to 160C (fan forced). Line bottom and sides of a 9-by-13-inch baking pan with parchment paper, leaving an overhang on all sides. 2. In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt; set aside. (Optional: skip this step and just mix it all in one bowl in step 4) 3. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree. It will probably look curdled but this is okay. 4. Reduce speed to low or just mix in dry ingredients with a rubber spatula until just combined. Fold in chocolate chips. 5. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 30-35 minutes. Cool completely in pan.
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