Pumpkin Blondies With Chocolate And Pecans Recipes

PUMPKIN BLONDIES

Steps:

• 1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with parchment, leaving an overhang on all sides. Grease with nonstick cooking spray. 2. In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt; set aside. 3. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree. If the mixture looks curdled, do not fret. 4. Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips and pecans. 5. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.

PUMPKIN BLONDIES

Steps:

• Preheat oven to 350 degrees F.
• First, line a 13x9 inch baking pan with parchment paper and spray with non-stick cooking spray (the caramel can make this very sticky!)
• In a medium size pot, combine brown sugar, butter and pumpkin. Cook over medium heat, stirring until all ingredients have melted and combined. Remove from heat and allow to cool.
• While mixture is cooling, combine flour, baking powder, 1 tsp salt, cinnamon and pumpkin pie spice. Stir well to combine.
• Once liquid mixture has cooled, add beaten eggs and vanilla and stir well to combine. It's important the mixture is cooled to avoid cooking the eggs when you add them. Next, add the liquid mixture to the flour mixture and stir until well combined, but do not overmix.
• Place caramels and cream in a microwave-safe bowl. Cook on High for 1 minute, then stir. Cook on 50% power for 30 seconds, then stir again. Repeat at 50% power until thoroughly melted, being careful to avoid scorching.
• Scoop half the blondie batter into the prepared pan. Spread until mixture fully covers the bottom of the pan. Next, drizzle caramel sauce over blondie batter. Finally, scoop remaining blondie batter over the top of caramel, then spread to cover caramel.
• Bake for approximately 33-38 minutes or until top appears fully cooked and a knife inserted into the center comes out clean. Remove from oven and allow to cool prior to cutting.
• Serve at room temperature, or heat for 15-20 seconds in microwave to warm. If serving warm, top with a scoop of vanilla ice cream!
• Store tightly wrapped.

PUMPKIN BLONDIES WITH WHITE CHOCOLATE AND PECANS

Steps:

• Preheat oven to 350°F. Line a 9x9 pan with foil and grease it. Set aside.
• In a small saucepan over medium heat, melt the butter. Continue to cook, stirring or swirling the pan occasionally until the butter becomes a golden brown color and starts to smell nutty. Watch it carefully and make sure the bits on the bottom of the pan do not burn. Remove from heat and cool the brown butter slightly.
• In a large bowl combine brown butter, brown sugar, egg, vanilla, and pumpkin, whisking until combined.
• In a separate bowl, combine flour, pie spice, baking powder, and salt. Add the flour mixture to the wet ingredients and stir until combined. Stir in the white chocolate chips and pecans (I reserve a few to press onto the top of the batter, as it makes for a prettier appearance).
• Pour the batter into the prepared pan and bake for about 20 minutes, until a toothpick inserted into the center comes out without raw batter on it.
• Cool slightly before cutting and serving.

PUMPKIN BLONDIES WITH CHOCOLATE AND PECANS

Steps:

• Heat oven to 350 degrees. Grease and line an 8-by-8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
• In a large bowl, whisk together the butter, pumpkin purée, sugars, egg yolk and vanilla extract. Fold in the flour, baking soda, cinnamon, salt and most of the chocolate and pecans. Transfer the batter to the prepared pan, smooth into an even layer and sprinkle the top with the remaining chocolate and pecans.
• Bake until the top looks dry and set and a toothpick inserted into the center comes out with moist crumbs attached, 25 to 35 minutes, rotating the pan halfway through. Transfer to a rack to cool completely.
• To serve, use the paper overhang to transfer the blondies to a cutting board. Cut into 16 pieces. Store at room temperature in an airtight container for up to 3 days, or in the freezer for up to 1 month.

PUMPKIN BLONDIES WITH PECANS AND CHOCOLATE CHIPS

Steps:

• Preheat the oven to 350 degrees. Prepare an 8x8 pan by lining it with parchment paper.
• In a large bowl, combine pumpkin puree and melted coconut oil. Add in room temperature maple syrup, eggs, vanilla extract and pumpkin pie spice and stir until combined. Be sure all of your ingredients are room temperature in order to avoid the coconut oil becoming hard chunks as you mix.
• Add your flour, baking powder, salt, and roughly chopped pecans and chocolate chips to the mixture. The chopping will ensure you have more mix-ins in every bite! Stir until just combined.
• Spread the mixture evenly into your pan, and sprinkle additional pecans and chocolate tips on top if desired.
• Bake for 35 minutes, and then remove the pan and allow it to cool for 10 minutes before slicing the blondies into 16 squares.

VEGAN PUMPKIN BLONDIES - OILFREE

Steps:

• In a bowl mix in all the wet ingredients until smooth.
• Add 1/2 cup flour and rest of the dry ingredients and mix. The mixture will make a soft cookie dough. Use your hands if needed. Add more flour if needed a tbsp at a time. If the dough is too dry, add a tablespoon of pumpkin puree. Add the chocolate chips and pecans and mix them in.
• Press the dough into a lined brownie pan using a spatula to evenly spread. Sprinkle and press some chocolate chips and pecan/nuts on top.
• Bake at 350 degrees F for 21 to 23 minutes. Allow to cool completely and slice.
• To bake into cookies, chill the dough for 10 minutes, form balls and flatten well on a lined baking sheet. Bake for 10 minutes, a minute less for smalle and a minute longer for larger cookies.