Pumpkin Blondies

Ingredients

2 ⅓ cups all-purpose flour

½ tsp ground nutmeg

½ tsp ground ginger

¼ tsp ground cloves/allspice

2 tsp cinnamon

1 tsp baking soda

¾ tsp kosher salt

1 cup (2 sticks) unsalted butter, room temperature

¾ cup sugar/maple syrup

¾ cup dark brown sugar

1 large egg

2 tsp vanilla extract

1 (15 oz) can pure pumpkin puree

1 package dark chocolate chips

¾ cup pecans; roughly chopped (optional)

Preheat oven to 350°F. Line bottom and sides of a 9-by-13-inch baking pan with parchment, leaving an overhang on all sides. Grease with nonstick cooking spray.
In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside.
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. If the mixture looks curdled, do not fret.
Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips and pecans.
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, 35 to 40 minutes. Cool completely in pan.

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