Fall has sprung!
It’s chilly, the scarecrows are out, and Halloween candy has hit the shelves! It’s officially fall. And you know what that means? The return of pumpkin!!
While I was home recently, my Mom gave me a bag of cinnamon chips. Though I’ve had a cinnamon chip scone or two from coffee shops, I’ve never baked with them myself. I had a recipe for pumpkin chocolate chip bars that I’d been waiting til fall to make. Well who needs chocolate chips when you have cinnamon chips? Pumpkin and cinnamon are a match made in heaven!
Cinnamon Chip Pumpkin Blondies
(adapted from Pennies on a Platter)
- 1/2 cup canned pumpkin
- 1 whole egg
- 2 egg whites
- 1 tbsp canola oil
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground ginger
- pinch ground nutmeg
- 1/4 tsp salt
- 2/3 cup brown sugar, packed
- 1/2 cup cinnamon chips
Preheat oven to 350˚F. Line the bottom of a 9×13 inch pan with parchment paper. In a large bowl, combine pumpkin, eggs and oil until smooth.
In another bowl, mix together the flour, baking powder, spices, salt and brown sugar. Add to the wet ingredients and mix well.
Stir in the cinnamon chips.
Pour into prepared pan and spread evenly. Bake for 15 – 20 minutes until set.
Cool completely before cutting.
The bars were light and cakey and filled with cinnamon love. For the next few months, you’ll be seeing a lot of pumpkin! ‘Tis the season!