These blondies are a real treat and packed with lots of delicious goodies. Feel free to omit the toffee chips and use exclusively chocolate chips instead. Or try your hand at the caramel recipe from our Butterscotch Caramel Blondies. 

Pumpkin Chocolate Toffee Blondie
2 1/3 (324g) cups Flourist Sifted Red Fife Flour
2 1/2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1/2 tsp ground cloves
1 tsp baking soda
3/4 tsp salt
1 cup (227g) butter, room temperature
1/2 (108g) cup sugar
3/4 (113g) cup brown sugar
1 egg
2 tsp vanilla 
1 15oz can pumpkin puree
1 cup (175g) dark chocolate chips
1 cup (175g) toffee chips or caramel pieces
3/4 cup (113g) pecan, roughly chopped

Preheat oven to 350°F and line a 9-by-13-inch pan with parchment paper. 

In a medium bowl whisk together Flourist Sifted Red Fife Flour, spices, baking soda and salt. 

In a standing mixer with a paddle attachment or with a hand blender, cream butter and sugars together for about a few minutes until light and fluffy. Add eggs and vanilla and mix until combined. Beat in the pumpkin puree. 

Slowly add the dry ingredients into the wet batter and mix until just combined. Fold in the chocolate chips, toffee chips and chopped pecans. 

Spread batter in prepared pan and smooth out the top. Bake for 30-40 minutes until a skewer inserted comes out clean and the top has set. Cool completely before slicing and serving.