I wasn’t planning on making so many pumpkin recipes this year, but, inevitably I come across a recipe here and there and it sounds too good not to make it. Besides its Fall Y’all… it’s all about the apples and the pumpkins! Now, I haven’t attempted to make a pumpkin brownie since the Pumpkin Chocolate Brownies from 5 years ago. Those brownies required 9 eggs, more than 1 can of pumpkin puree, turned into a debacle when I went to slice them and I was on the fence as to whether or not I liked them. Considering that I never thought to make them again, that should be my answer. But this year when I was thinking of something to bake for a friend’s birthday (she’s a pumpkin fan like me) I thought about attempting a pumpkin brownie again, definitely not that recipe though. But that idea quickly turned into a Pumpkin Blondie instead. In case you are wondering, the biggest difference between a blondie and a brownie is that a blondie does not have cocoa powder.
I knew right off the bat that these blondies would be much better than those brownies. The batter wasn’t as dense so I knew that when they were done baking there wouldn’t be any undercooked sections. I baked them until the edges were beginning to brown and pulled away from the sides of the pan. And when I inserted a cake tester in the center it came out clean.
And when I sliced them, I was right. They were completely baked through. And more importantly they were delish. I’ll go out on a limb and say that these blondies may be good for you. Along with the pumpkin, they also have dark chocolate and pecans, all three of which have health benefits.
2 1/3 cup flour
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking soda
3/4 teaspoon kosher salt
2 stick unsalted butter, at room temperature
3/4 cup sugar
3/4 cup dark brown sugar
1 large egg
2 teaspoons vanilla extract
1 15oz. can pure pumpkin puree
2 cups dark chocolate chips*
3/4 cup chopped pecans
*I used a 10oz. bag of dark chocolate chips
Preheat the oven to 350 F. Line a 9×13 baking pan with parchment paper, leaving an overhang on all sides, and spray with baking spray.
In a medium bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda and salt. Set aside.
In the bowl of a stand mixer using the paddle attachment, or a large bowl using a hand mixer, cream the butter and both sugars together on medium-high speed until smooth. Beat in the egg and vanilla extract until everything is combined. Add in the pumpkin puree and beat until combined.
With the mixer on low, add in the dry ingredients. Mixing until everything is just combined. Fold in the chocolate chips and chopped pecans with a rubber spatula.
Transfer the batter to the prepared pan and using an offset spatula spread the batter out evenly. Bake in the preheated oven for 35 to 40 minutes, or until the edges begin to pull away from the sides of the pan and when a cake tester inserted in the center comes out clean.
Place pan on a wire rack and let blondies cool completely in the pan before removing and slicing.
Recipe from My Baking Addiction