Still more pumpkin

Can't. Stop. Baking. With. Pumpkin. With two big cans sitting in my cupboard and Joe's faculty meeting today I knew the treat I would whip up for his fellow teachers would contain pumpkin. This recipe is originally from Libby's, but I discovered it on Erika's blog. I do not have a 15" x 10" jelly roll pan like the recipe calls for, so I poured my batter into a 9" x 13" baking dish instead. The result was blondies that were more like cake, or possibly pumpkin bread. They were very light and moist, not dense like a blondie would be. But they were still very tasty! As a result of my pan substitution I had to bake my blondies for about 35-40 minutes. I also used chocolate chunks instead of chips, because that's what I had on hand. You can never have too much chocolate!

Chocolate Chip Pumpkin Blondies

2 1/4 C. Flour
2 1/2 tsp. Baking Powder
2 tsp. Ground Cinnamon
1/4 tsp. Salt
1 1/2 C. Brown Sugar
3/4 C. (1 1/2 sticks) Butter, softened
1 tsp. Vanilla Extract
2 Large Eggs
1 C. Pumpkin Puree
2 Tbsp. Maple Syrup
1/2 C. Chocolate Chips

Preheat oven to 350 degrees and grease a 15"x10" jelly roll pan/ cookie sheet. Beat sugar, butter and vanilla extract in large mixer bowl. Add eggs one at a time, beating well after each addition. Beat in pumpkin and maple syrup. Beat in flour, baking powder, cinnamon and salt until well combined and moist. Stir in chocolate chips. Spread batter into the prepared pan.
Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
Remove from oven and let cool a little. Cut into bars and remove to a rack to cool.