Pumpkin Spice Pecan Blondies

This super easy chewy Blondie Recipe is unique because raw pecan pieces are toasted in brown butter before getting mixed into the batter. A pumpkin spice and sugar mixture is sprinkled on top before baking creating a sweet crunchy topping on these Blondie Bars.

Why this recipe works:

I love making bar recipes like these Blondies for dessert because they're quick, easy, and who doesn't love a treat you can hold in your hand!

• This recipe is mixed by hand in one pot so it's quick and easy to make and clean up.
• Instead of using oil or softened butter, I show you how to brown the butter with the raw pecans. This adds the most unbelievable flavor to these blondie bars!
• The sweetened pumpkin spice topping adds the best fall flavor as well as a nice crunchy top to these chewy bars.

Ingredients needed:

Everything you need to make these blondies is shown below. As far as equipment, you'll need a medium sized saucepan, a spoon to stir, an 8x8 baking dish, and some parchment paper.

• Unsalted butter - if you use salted butter, omit the salt in the recipe
• Raw pecans - I like to chop them small. Do not use roasted or salted pecans.
• Salt - I always cook with kosher salt
• Golden brown sugar - you can use dark brown but it will change the flavor
• Eggs - large eggs work best and let them sit out at room temperature
• Real vanilla extract - don't use the imitation stuff
• All-purpose flour and baking powder
• Pumpkin pie spice and sugar for the topping - you can swap the pumpkin pie spice with cinnamon

How to make these delicious blondies:

1. First step is to brown the butter with the pecans in a pan over medium heat.
2. Once the bubbles subside and the brown specs appear, remove the pot from the heat.
3. Stir in the brown sugar.
4. Once the mixture cools a bit, stir in the eggs and vanilla.
5. Mix in the flour. The batter will be thick.
6. Spread the batter into your prepared pan and cover with the sugar and pumpkin pie spice mixture.

Bake the blondies for about 25 minutes in preheated oven.

Cooking tips for perfect results:

• Instead of greasing the pan, I prefer to line it with parchment paper to make them easy to lift out.
• Do not leave your brown butter unattended while over heat. It can go from perfect to burnt in an instant. It takes a while to get it where you need it but will be ruined if left on a minute longer.
• I like to use a flat bottomed wooden spoon to stir the mixture. It not only is able to scrape the bottom of the pan when browning the butter, but it is strong enough to mix the batter once the flour is added and it is thick.
• Remove the blondies from the oven when the edges are starting to brown and the center no longer looks wet. If you think the center needs a little more, you can leave them in the hot pan once you remove them from the oven for another 5 minutes or so before you transfer them to a cooling rack.

Related recipes:

Homemade chewy blondies really are the best dessert. If you're a fan baking brownies and bars, you'll have to try these variations!

• Brown Butter Blondies
• Peanut Butter Fluff Blondies
• Vegan Blondies
• Brown Butter Brownies
• Perfect Pumpkin Swirl Brownies
• Banana Bread Brownies
• Beet Brownies

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Pumpkin Spice Pecan Blondie Recipe

This super easy chewy Blondie Recipe is unique because raw pecan pieces are toasted in brown butter before getting mixed into the batter. A pumpkin spice and sugar mixture is sprinkled on top before baking creating a sweet crunchy topping on these Blondie Bars.

5 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Hover to scale: 16 servings

Chef: Krissy Allori

Ingredients

• ▢ 10 tablespoons unsalted butter
• ▢ 1 cup raw pecans (chopped)
• ▢ ½ teaspoon salt
• ▢ 1 ¼ cups golden brown sugar
• ▢ 2 eggs (room temperature, slightly beaten)
• ▢ 1 tablespoon vanilla extract
• ▢ 1 ¼ cups all-purpose flour
• ▢ ½ teaspoon baking powder
• ▢ 2 teaspoons granulated sugar
• ▢ 1 teaspoon pumpkin pie spice

Instructions

• Preheat oven to 325F. Line a 8x8x2 metal pan with parchment foil paper.
• Over medium heat, melt butter with pecan pieces. Stir frequently as it continues to bubble. When the amount of bubbles subsides, there are small brown specs, and it smells like nutty caramel, remove pan from heat.
  
• Add sugar and salt to combine.
  
• After mixture has cooled in pot 4-5 minutes, slowly pour in eggs, stirring constantly until well combined. Add vanilla, stir to combine.
  
• Add flour and baking powder, stir to combine.
  
• Pour the batter into the prepared pan and spread to create a uniform layer. Combine the sugar and pumpkin pie spice in a small dish and sprinkle over the top of the batter.
  
• Bake 25 minutes and then remove from oven to cool on rack. Leave in pan for about 5 minutes before lifting parchment paper to allow the blondies to finish cooling on the rack. When cool, slice into squares and serve. Store in air tight container.
  

Notes

• Instead of greasing the pan, I prefer to line it with parchment paper to make them easy to lift out.
• Do not leave your brown butter unattended while over heat. It can go from perfect to burnt in an instant. It takes a while to get it where you need it but will be ruined if left on a minute longer.
• I like to use a flat bottomed wooden spoon to stir the mixture. It not only is able to scrape the bottom of the pan when browning the butter, but it is strong enough to mix the batter once the flour is added and it is thick.
• Remove the blondies from the oven when the edges are starting to brown and the center no longer looks wet. If you think the center needs a little more, you can leave them in the hot pan once you remove them from the oven for another 5 minutes or so before you transfer them to a cooling rack.

NUTRITION INFORMATION

Serving: 16g | Calories: 219kcal | Carbohydrates: 26g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 39mg | Sodium: 87mg | Potassium: 79mg | Fiber: 1g | Sugar: 18g | Vitamin A: 252IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

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