Get ready to experience a dessert that perfectly captures the essence of autumn in every single bite! These Pecan Brickle Pumpkin Blondies are not just another sweet treat - they're a magical fusion of rich, buttery blondie texture, warm pumpkin spice, and irresistible toffee crunch that will transport your taste buds to flavor heaven. Whether you're a baking enthusiast or a dessert lover looking for the ultimate crowd-pleaser, this recipe promises to become your new seasonal obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 16 blondies
Ingredients
- 1 cup unsalted butter, melted
- 2 cups brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1 cup chopped pecans
- 1 cup toffee bits
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with cooking spray or line it with parchment paper for easy removal of the blondies later.
- In a large mixing bowl, combine 1 cup of melted unsalted butter and 2 cups of brown sugar. Use a whisk or a spatula to mix them together until the mixture is smooth and well combined.
- Add 2 large eggs to the butter and sugar mixture, one at a time, mixing well after each addition. Then stir in 1 teaspoon of vanilla extract until fully incorporated.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. This will ensure that the leavening agent is evenly distributed throughout the flour.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can result in dense blondies.
- Fold in 1 cup of pumpkin puree, making sure it is evenly distributed throughout the batter. The pumpkin will add moisture and flavor to the blondies.
- Gently fold in 1 cup of chopped pecans and 1 cup of toffee bits. These ingredients will add texture and sweetness to your blondies.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Smooth the top to ensure even baking.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Once baked, remove the blondies from the oven and allow them to cool in the pan for about 10-15 minutes. Then, transfer them to a wire rack to cool completely.
- Once cooled, cut the blondies into 16 squares. Serve and enjoy your delicious Pecan Brickle Pumpkin Blondies!
Tips
- Room Temperature Ingredients: Ensure your eggs are at room temperature for better incorporation and smoother batter.
- Don't Overmix: Mix the batter just until ingredients are combined to keep your blondies tender and soft.
- Check for Doneness: The toothpick test is crucial - a few moist crumbs are perfect, but wet batter means they need more time.
- Cooling is Key: Allow blondies to cool completely for clean, neat cutting and optimal texture.
- Storage Tip: Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
- Optional Enhancement: For extra decadence, drizzle with caramel sauce or add a sprinkle of sea salt on top before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 17g
Saturated Fat: 8g
Cholesterol: 55mg
