Chocolate Espresso Blondies with a little spook factor 🕷

1. Preheat the oven to 350F and line an 8x8″ baking pan with parchment paper.
2. In a medium bowl, whisk together the melted vegan butter and sugar.
3. Add in the pumpkin puree and vanilla extract, and mix together thoroughly.
4. Add in the salt, flour, espresso grounds, baking soda, baking powder, and use your utensil to evenly combine the ingredients.
5. Fold in the vegan chocolate chips.
6. Scoop the batter into your prepared baking dish, it will be on the thicker side if you started with hot butter.
7. Bake the blondies in the oven for about 35 minutes, or until the top is a deep golden brown.
8. Remove from the oven and allow the blondies to cool in the pan for 10 minutes before slicing. Slice and serve. Enjoy!