# What You'll Need:
→ 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
# Steps to Follow:
01 - Preheat oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, allowing an overhang for easy removal.
02 - In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt.
03 - In a large bowl, whisk together melted butter, light brown sugar, and granulated sugar until smooth. Add egg and vanilla extract, whisking until fully incorporated.
04 - Stir pumpkin puree into the wet mixture until evenly combined.
05 - Gently fold the dry ingredients into the wet mixture just until combined, avoiding overmixing.
06 - Add semisweet chocolate chips and fold to distribute evenly.
07 - Transfer batter to the prepared pan and spread evenly with a spatula.
08 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
09 - Allow blondies to cool completely in the pan on a wire rack. Lift out using parchment, cut into 12 squares, and serve.
