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PUMPKIN CHOCOLATE CHIP BLONDIES EGGLESS
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Pumpkin Chocolate Chip Blondies Eggless are soft, buttery, rich, and flavorful with a perfect hint of pumpkin spices. These bars are loaded with chocolate chips, and there is a roller coaster ride of vanilla, chocolate, and pumpkin spice in each bite. Pumpkin makes these blondies soft and moist without the typical texture and taste of pumpkin. If you are looking for a pumpkin recipe this fall, this is a must-try.
Ingredients:
1¼ Cups all-purpose flour
¾ Tsp baking soda
½ Tsp salt
½ Tsp cinnamon powder
½ Tsp ginger powder
⅛ Tsp nutmeg powder
⅛ Tsp allspice powder
½ Cup butter softened
¼ Cup brown sugar
¼ Cup granulated sugar
¾ Cup pumpkin puree
2 Tbsp plain yogurt
2 Tsp pure vanilla extract
¾ Cup semi-sweet chocolate chips
Instructions:
Preheat the oven to 350° F.
Lightly grease 8-inch square pan and line with parchment paper. Set aside.
In a medium bowl, sieve together flour, baking soda, salt, cinnamon powder, ginger powder, nutmeg powder, and allspice powder. Whisk well and set aside.
In a large bowl using a handheld mixer or stand mixer, fitted with the paddle attachment, cream butter and sugar (brown sugar and granulated sugar), on medium to high speed until light and fluffy. It will take about 3-4 minutes.
Add pumpkin puree, yogurt, and vanilla extract and mix for a minute. The mixture will look curdled. Scrape down the sides and bottom of the bowl.
Add dry ingredients and mix on low speed until combined. Do not overmix.
Fold in chocolate chips.
Spread the batter evenly into the prepared pan and smooth the top with the back of a large spoon.
Bake in the preheated oven for 25-30 minutes or until a wooden skewer inserted in the center comes out clean.
Remove from the oven and allow to cool completely in the pan.
Carefully remove the slab from the pan and cut into squares of the desired size.
These bars will keep in an airtight container for up to 5 days or in the freezer for up to 3 weeks.
Follow us on:
#egglessblondies #pumpkinrecipe #pumpkinblondies #vegehomecooking #egglessbaking
Ingredients:
1¼ Cups all-purpose flour
¾ Tsp baking soda
½ Tsp salt
½ Tsp cinnamon powder
½ Tsp ginger powder
⅛ Tsp nutmeg powder
⅛ Tsp allspice powder
½ Cup butter softened
¼ Cup brown sugar
¼ Cup granulated sugar
¾ Cup pumpkin puree
2 Tbsp plain yogurt
2 Tsp pure vanilla extract
¾ Cup semi-sweet chocolate chips
Instructions:
Preheat the oven to 350° F.
Lightly grease 8-inch square pan and line with parchment paper. Set aside.
In a medium bowl, sieve together flour, baking soda, salt, cinnamon powder, ginger powder, nutmeg powder, and allspice powder. Whisk well and set aside.
In a large bowl using a handheld mixer or stand mixer, fitted with the paddle attachment, cream butter and sugar (brown sugar and granulated sugar), on medium to high speed until light and fluffy. It will take about 3-4 minutes.
Add pumpkin puree, yogurt, and vanilla extract and mix for a minute. The mixture will look curdled. Scrape down the sides and bottom of the bowl.
Add dry ingredients and mix on low speed until combined. Do not overmix.
Fold in chocolate chips.
Spread the batter evenly into the prepared pan and smooth the top with the back of a large spoon.
Bake in the preheated oven for 25-30 minutes or until a wooden skewer inserted in the center comes out clean.
Remove from the oven and allow to cool completely in the pan.
Carefully remove the slab from the pan and cut into squares of the desired size.
These bars will keep in an airtight container for up to 5 days or in the freezer for up to 3 weeks.
Follow us on:
#egglessblondies #pumpkinrecipe #pumpkinblondies #vegehomecooking #egglessbaking
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