With Thanksgiving less than a week away we still have pumpkin on the mind. Fall brings us the spice, Thanksgiving brings us the pie, and the Off Kilter Brownie kitchen is bringing you Chocolate Chip Pumpkin Blondies.
All the mixes and recipes we bring you are developed in our very own family kitchen, tested and approved by family and friends. We often adapt recipes from the years before allergy diagnosis so that we can enjoy them again.
Chocolate chip pumpkin bread was a favorite of mine but of course it was not gluten or grain friendly. So of course we had to adapt 😊
What you need:
OKB blondie mix prepared as directed
1 cup pumpkin puree
½ cup chocolate chips
1 egg (this is in addition to those already in the plain blondie)
Prepare blondies as directed adding additional egg and pumpkin puree. Stir chocolate chips into the batter and place mix into your 8×8 parchment paper lined baking dish. No, you don’t have to use parchment paper but after being converted I will never go back!!!
Bake at 350 degrees F for about 30 minutes. The middle may be soft almost like bread pudding, but they are cooked.
This recipe is simple! Simple to make and subtle in flavor. No overwhelming pumpkin taste just the added moisture complementing the sweetness and ooey gooeyness of the chocolate chips. Top it with some homemade whipped cream and serve with your favorite coffee or tea and it’s the treat that makes you want to curl up by the fire under a warm blanket and read a good book!
We at OKB are so very thankful for your patronage and thankful for the blessings the Lord gives us each and every day!
May your day be blessed!