# Components:
→ Dry Ingredients
01 - 1 2/3 cups all-purpose flour
02 - 1 teaspoon ground cinnamon
03 - 1/4 teaspoon ground nutmeg
04 - 1/4 teaspoon ground ginger
05 - 1/4 teaspoon ground cloves
06 - 3/4 teaspoon baking soda
07 - 1/2 teaspoon salt
→ Wet Ingredients
08 - 1/2 cup unsalted butter, melted and slightly cooled
09 - 1 cup light brown sugar, packed
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 2 teaspoons pure vanilla extract
13 - 3/4 cup canned pure pumpkin puree
→ Mix-ins
14 - 1 cup semisweet chocolate chips
# Directions:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing an overhang for easy lifting.
02 - Whisk together flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt in a medium bowl.
03 - In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Add egg and vanilla extract, whisking to combine.
04 - Stir in pumpkin puree until well incorporated.
05 - Fold dry ingredients into the wet mixture gently until no flour remains visible; avoid overmixing.
06 - Fold in chocolate chips until evenly distributed.
07 - Transfer batter to prepared pan and spread evenly.
08 - Bake for 28–32 minutes or until a toothpick inserted in the center yields a few moist crumbs.
09 - Allow blondies to cool completely in pan on a wire rack. Use the parchment overhang to lift out, then cut into 12 squares.
