Pumpkin Pecan Blondies Recipe

Introduction

These Pumpkin Pecan Blondies are a delightful autumn treat, combining warm spices with rich pumpkin and crunchy pecans. Perfectly moist and flavorful, they make a great snack or dessert for the season.

Ingredients

• 1 cup pumpkin puree
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup chopped pecans

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. Step 2: In a large bowl, mix together the pumpkin puree, brown sugar, granulated sugar, and melted butter until smooth.
3. Step 3: Add the eggs and vanilla extract, mixing until well combined.
4. Step 4: In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Step 6: Fold in the chopped pecans.
7. Step 7: Pour the batter into the prepared baking pan and spread evenly.
8. Step 8: Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Step 9: Allow to cool before cutting into squares and serving.

Tips & Variations

• For extra gooey blondies, slightly underbake by a couple of minutes but ensure the center is set.
• Swap pecans for walnuts or chocolate chips to change the texture and flavor.
• Add a sprinkle of sea salt on top before baking to enhance the sweetness.

Storage

Store leftover blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave to warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and is the easiest option for this recipe.

What if I don’t have pecans?

You can substitute with other nuts like walnuts or almonds, or omit nuts altogether for a nut-free version.

Pumpkin Pecan Blondies Recipe

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4.9 from 97 reviews

These Pumpkin Pecan Blondies combine the rich, moist texture of pumpkin with the warm spices of cinnamon and nutmeg, enriched by crunchy pecans. Perfectly sweet and spiced, these blondies are a delightful fall treat that’s easy to make and sure to please any dessert lover.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Wet Ingredients

• 1 cup pumpkin puree
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

Add-ins

• 1 cup chopped pecans

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to ensure the blondies don’t stick.
2. Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, and melted butter until the mixture is smooth and well blended.
3. Add Eggs and Vanilla: Crack in the eggs and add the vanilla extract, then mix thoroughly until the batter is uniform in color and texture.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt to evenly distribute the leavening agents and spices.
5. Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing which can make the blondies tough.
6. Fold in Pecans: Carefully fold in the chopped pecans, ensuring they are evenly incorporated throughout the batter for a pleasant crunch in every bite.
7. Pour Batter and Bake: Pour the prepared batter into the greased baking pan and spread it evenly using a spatula.
8. Bake: Place the pan in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the blondies are cooked through.
9. Cool and Serve: Allow the blondies to cool completely in the pan before cutting them into squares for serving, which helps them set and hold their shape.

Notes

• Use canned pumpkin puree or homemade pumpkin puree for the best results.
• Make sure not to overmix the batter once the dry ingredients are added to keep the blondies tender.
• You can substitute pecans with walnuts or leave nuts out for a nut-free version.
• For a richer flavor, lightly toast the pecans before folding them in.
• Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: pumpkin blondies, pecan blondies, fall dessert, pumpkin dessert, spiced blondies