• Preheat the oven to 350° F.
• Lightly grease 8-inch square pan and line with parchment paper. Set aside.
• In a medium bowl, sieve together flour, baking soda, salt, cinnamon powder, ginger powder, nutmeg powder, and allspice powder. Whisk well and set aside.
• In a large bowl using a handheld mixer or stand mixer, fitted with the paddle attachment, cream butter and sugar (brown sugar and granulated sugar), on medium to high speed until light and fluffy. It will take about 3-4 minutes.
• Add pumpkin puree, yogurt, and vanilla extract and mix for a minute. The mixture will look curdled. Scrape down the sides and bottom of the bowl.
• Add dry ingredients and mix at low speed until combined. Do not overmix.
• Fold in chocolate chips.
• Spread the batter evenly into the prepared pan and smooth the top with the back of a large spoon.
• Bake in the preheated oven for 25-30 minutes or until a wooden skewer inserted in the center comes out clean.
• Remove from the oven and allow to cool completely in the pan.
• Carefully remove the slab from the pan and cut it into squares of the desired size.

Storing Suggestions

• Pumpkin Chocolate chip Blondies are good at room temperature for up to 5 days, stored in an airtight container.
• These blondies are good to freeze as well. Let them cool completely, wrap them with plastic wrap or aluminum foil, and place it into a freezer bag or container. Freeze for up to 3 weeks.