Chocolate chip pumpkin blondies

Over the weekend we went on our annual apple picking day. My husband and I go every year, usually with various members of our family. I think apple picking is a great autumn activity (especially in NY where we have apple farms all over the place). It's a fun way to get outside, pick your own food, get kids involved, and then you end up having to make at least one pie. We ended up with a bushel of apples (so expect apple recipes coming soon). 

Before we went out, I got up a bit early, grabbed a cup of coffee, and whipped up these treats to take along with us so that we would have a non-apple snack when we were all finished picking. I took my time and creamed/mixed everything by hand, but feel free to use a hand or stand mixer. I sometimes like to take the old-fashioned route. Everyone liked these pumpkin squares, even the kiddos. They reminded me a lot of one of our favorite fall snacks - chocolate chip pumpkin bread. I was originally going to use white chocolate chips or butterscotch chips in these bars, but I couldn't find any without things like hydrogenated soy oil and/or palm oil in them (this is why we don't use palm oil products), so I went with mini-chocolate chips. This recipe is adapted from Martha Stewart. 

Chocolate chip pumpkin blondies
1 cup unbleached all-purpose flour
1 cup spelt flour or whole wheat pastry flour
1/2 teaspoon fine sea salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon all spice
1/4 teaspoon fresh grated nutmeg
1/2 teaspoon ground ginger
1 cup (2 sticks) unsalted butter at room temperature
1 cup packed brown sugar
1 large egg
1 cup pumpkin puree
1 teaspoon pure vanilla extract
1/2 cup mini semi-sweet chocolate chips

Preheat the oven to 350 degrees. Line a 9"x13" baking pan with parchment paper so that it leaves overhang on two sides. Lightly butter the sides without paper.

Add the dry ingredients (flour through ginger) to a medium bowl and whisk together. Set aside.

Cream the butter and sugar in a large bowl using a wooden spoon (or mixer). When it is smooth and has lightened, beat in the egg, pumpkin puree, and vanilla (it will look a bit curdled).  

Slowly begin to stir the dry ingredients into the wet. When they are almost combined, add the chocolate chips and stir until everything is just combined. 

Spread the mixture into the baking pan in an even layer. Bake until it pulls away from the sides, is slightly golden, and an inserted toothpick comes out cleanly, about 35 to 40 minutes. Cool completely in the pan. Cut into squares and serve.

What was I cooking one year ago?: roasted chicken thighs with garlic cloves
Two years ago?: grilled apple salad with maple mustard vinaigrette