Pumpkin Pecan Blondies
Pumpkin Pecan Blondies
Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 80 minutes
Yields: 12 cookies
- 2 sticks Coburn Farms Butter
- 1 1/4 cup Ginger Evans All-Purpose Flour
- 1 tbsp Pumpkin Pie Spice
- 1 tsp Marcum Salt
- 1 tsp Ginger Evans Baking Powder
- 1 1/2 cups Ginger Evans Light Brown Sugar
- 1 cup Ginger Evans Pumpkin Puree
- 1 Good Nature Egg
- 2 tsp Marcum Vanilla Extract
- 1 cup White Baking Chips
- 1 cup Nutsome Chopped Pecans
- In a medium sauce pot, melt butter over medium heat. Bring the butter to a boil, lower heat and continue cooking until butter is a deep golden brown, about 10 minutes. Stir the butter frequently to avoid burning. Allow butter to cool for 20 minutes.
- Preheat oven to 350℉. Grease a 9×13″ baking dish.
- In a bowl, whisk together the flour, pumpkin pie spice, salt and baking powder.
- In a large mixing bowl, combine the cooled butter and brown sugar. Mix in the pumpkin, egg and vanilla.
- Pour the dry ingredients into the wet ingredients and mix until all dry ingredients are moistened. Fold in the white baking chips and nuts.
- Spread the blondie batter evenly into the prepared pan and bake for 35 minutes. Allow the Pumpkin Blondies to cool completely before slicing.