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.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Dessert
Cuisine: American
Servings: 16 servings
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.
- 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.
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