Thanksgiving Pumpkin Blondies - cooking recipe

Ingredients

TOPPING
6 tablespoons vegetable oil
1/3 cup dark molasses
1/2 cup light brown sugar, packed
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
BLONDIES
2 teaspoons butter
1 tablespoon all-purpose flour
1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon ground ginger
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
6 tablespoons butter, melted and cooled
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1 cup canned pumpkin, packed
3/4 cup milk chocolate chips (add about 1/2 tsp sugar if you use semi-sweet)

Preparation

Prepare crumb topping: In medium bowl, combine topping ingredients with fingers or pastry blender until well blended; continue until a soft dough forms. Cover and set aside.
Prepare baking pan: Heat oven to 350 degrees farenheit. Grease an 8-inch square baking pan with 2 tsp of butter. Dust with 1 Tbsp flour. Tap out excess flour.
Prepare blondies: With a fork, thoroughly mix together 1 1/4 cups flour, baking powder, salt, ground ginger, and sugars in medium bowl.
Stir in melted butter, egg, vanilla extract, and pumpkin until well blended and smooth.
Stir in chocolate chips just until blended.
Spread pumpkin batter evenly in pan.
Finishing: With your fingers, break off dime-sized pieces of molasses mixture. Sprinkle evenly over the top of the pumpkin batter.
Bake in center of oven for 25 to 35 minutes or until toothpick inserted in center comes out clean with a few moist crumbs (not wet batter).
Cool thoroughly in the pan on a wire rack for about 1 hour. Cut into 16 equal bars and remove from pan. Enjoy!