In the photos above, I made 2 smaller pans. One was a disposable 8" pan to send to my grandson in San Diego for his 10th birthday. The other pan was for my grandkids here in Texas. That square pan is very old (but one of my favorites because the corners are very squared off) and isn't non-stick, so I sprayed it well, but also lined with parchment paper and sprayed the parchment paper too.
PUMPKIN CHOCOLATE CHIP BLONDIES
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar…………………..…3/4 cup dark brown sugar
1-1/2 tsp vanilla extract……………………..…3/4 cup pumpkin puree
1/2 tsp salt……………………………………….1/2 tsp baking soda
1 egg……………………………………………....1/2 tsp nutmeg
2 tsp. cinnamon………………………………..…1/4 tsp ginger
Pinch ground cloves………………………..…….2-1/2 cups all-purpose flour
1-1/4 cups mini-morsel chocolate chips
OPTIONAL: sprinkles
***
Preheat oven to 350. Generously spray a 9x13” or 2 8” square pans with non-stick baking spray (containing flour), and set aside. (TIP: If you're using a dark pan that is not non-stick, you might want to spray it, then line with parchment paper, and spray the parchment paper too, like I did.) ** In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside.
Cream butter and sugars on medium-high speed in electric mixer bowl until smooth; beat in egg and vanilla until combined. Add pumpkin puree and mix well. Reduce speed to low, and gradually beat in flour mixture until just combined. Fold in chocolate chips.
Spread batter evenly in prepared pan(s) . (If you want to use SPRINKLES, put them on now, so they'll stick while the bars bake.) Bake bars for 25-35 minutes or until edges just begin to pull away from sides of pan. (A cake tester or toothpick in the center should come out clean ~ the center will take longer to bake than the sides.) Let the bars cool in the pan before cutting.