PUMPKIN BLONDIES.

Pumpkin BlondiesBaking! Baking time. Baking all the time.

There are very few things that compare to the joy I find in baking. One of the main reasons why I adore it so much is because baking (almost) always involves sharing with other people. I delight in bringing happiness to my family and friends, both old and new, via delicious treats. It absolutely makes me beam to watch faces light up after that first bite is taken.

It truly warms me from the inside out! Pumpkin BlondiesSo there is baking. And then there is HOLIDAY baking. Which is like baking amazingness leveled up. Baking joy times a bajillion. It is my happy place.

I’m immensely thrilled that holiday baking is upon us! The best part about this holiday baking is it gradually gets better as the season goes on.

For me this glorious time of year starts gearing up in October when Fall sets in. We get to stuff ourselves with obscene amounts of apples, pumpkin, and candy. Then November arrives and leftover Halloween candy turns into over the top insane baked goods, while we prepare to partake in Friendsgiving and Thanksgiving galore.

And you all know what happens in December. The grand finale. Christmas cookies, hot chocolate, gingerbread, eggnog, red velvet, peppermint EXPLOSION…

Super. Pumped.
Pumpkin Blondies

But before I get TOO ahead of myself. Lets jump back to now. Now, being the sweet spot between Halloween and Thanksgiving, where pumpkin is still king.

You all know how I feel about blondies and brownies and bar like desserts. They are my favorite. By a landslide, my treat of choice. And these pumpkin blondies are no exception.

I kid you not, I’ve made them 3 times in the past month. So, almost every weekend. Pretty much because they are so good, I wanted/needed to feed them to every person I know and came in contact with.

They are everything I love about a blondie, that perfect balance between cake and cookie. The pumpkin and accompanying spice adds an incredible flavor, moistness, and density, while the pecans and white chocolate bring the beloved balance of sweet and salty.

You can’t have just one, either. It is inevitable. And you kind of just have to give in and go with it.Pumpkin BlondiesPumpkin Blondies

PUMPKIN BLONDIES

1/2 cup salted butter, melted and cooled to room temperature

1/2 cup brown sugar

1/4 cup sugar

1 egg

1/2 tablespoon vanilla

1 cup pumpkin puree

1/2 tablespoon of pumpkin pie spice

1 1/4 cups flour

1/2 cup chopped pecans, toasted

1/2 cup white chocolate chips

Preheat the oven to 350. Line a 9×9 pan with non stick foil.

In a medium bowl, mix melted butter, brown sugar, and sugar until smooth. Beat in egg, vanilla, and pumpkin puree until thoroughly combined.

Stir in pumpkin pie spice, then slowly mix in flour until just incorporated. Fold in toasted pecans and white chocolate chips.

Pour into lined pan and bake for 25-30 minutes. Cool, cut, and devour that deliciousness!

TINA’S TIP: Warm one of those scrumptious squares up and top it with a giant scoop of ice cream and perhaps a little caramel drizzle…you won’t regret it.Pumpkin Blondies

Inspired by Brown Eyed Baker.

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