Pumpkin Brownies

With the sudden change of the weather (30 last Sunday, 11 today) I felt like starting what will be one of many ‘autumn’ recipes.

What you’ll need:
2 Cups All Purpose flour
1 tablespoon Pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup of unsalted butter (room temperature)
1 1/4 cups granulated white sugar
1 large egg
2 teaspoons vanilla
1 tablespoon cocoa power
1 cup of canned pure (unsweetened) pumpkin pureé
1 package of mini semi-sweet chocolate chips
(melted white chocolate for drizzle – totally optional)

Directions:
1. Preheat oven to 350 degrees.  Spray 9×13-inch baking pan with cooking spray
2. In a bowl,  whisk together dry ingredients and set aside

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3. In a mixer – cream butter and sugar together until smooth. Beat in egg and vanilla until combined. Beat in pumpkin at a medium speed (mixture may appear curdled, no worries, its supposed to look like that)
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Reduce speed to low and mix in dry ingredients.
4. Fold in chocolate chips
5. Spread batter evenly in prepared baking pan.

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Bake for 35-40 minutes until sides are golden
6. Cool completely in pan.  Cut and serve! (or place in air-tight container.  Should keep for a few days)
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Watch for some more pumpkin recipes coming at you…
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