Makes 16 servings
1 cup all-purpose flour
A few dashes of ground cinnamon
1/2 teaspoon baking soda
Heaping 1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter
1/2 cup plus 2 tablespoons dark brown sugar
1/2 of a lightly beaten egg
Splash of vanilla extract
1/4 cup pumpkin puree, drained of as much liquid as possible
1/4 cup mini chocolate chips
1/4 cup toffee bits
1/4 cup roasted salted peanuts
Preheat the oven to 350 degrees and lightly grease an 8x8 baking dish with butter or cooking spray. In a medium bowl, stir together the flour, cinnamon, baking soda, and salt and set aside.
In the bowl of an electric mixer fitted with a paddle attachment or with a hand mixer, beat the butter and brown sugar together until light and fluffy, about 2-4 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin.
With the mixer on low speed, add the dry ingredients and mix until just incorporated. With a spatula, fold in the chocolate chips, toffee bits, and peanuts.
Spread the batter evenly over the pan and bake for 17-25 minutes until the edges begin to pull away from the pan and a toothpick inserted into the center of the pan comes out mostly clean. Transfer the pan to a wire rack and allow the blondies to cool completely before cutting.