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To make your pumpkin pecan blondies, gather these simple ingredients: - 1 cup pumpkin puree - 1 cup brown sugar - 1/2 cup granulated sugar - 1/2 cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 cup chopped pecans - 1/2 cup white chocolate chips (optional) You might not have all the ingredients on hand. Here are some easy swaps: - Use coconut oil instead of unsalted butter for a dairy-free option. - Swap brown sugar for coconut sugar for a lower glycemic index. - Try almond flour instead of all-purpose flour for a gluten-free option. - If you don’t have pecans, walnuts work well too. - Leave out white chocolate chips if you prefer a more classic flavor. To make this recipe, you will need a few basic tools: - A large mixing bowl for combining ingredients. - A whisk for blending the wet ingredients smoothly. - A separate bowl for sifting dry ingredients. - A spatula for folding in the pecans and chocolate chips. - A 9x13-inch baking pan, greased or lined with parchment paper. - An oven to bake your blondies to perfection. - A wire rack to cool them down properly. First, preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper. This step helps with easy removal later. In a large bowl, mix the melted butter, pumpkin puree, brown sugar, and granulated sugar. Whisk until it looks smooth. Then, add the eggs one at a time. Mix well after each egg. Stir in the vanilla extract next. In another bowl, combine the dry ingredients. Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Slowly add this mixture to the wet ingredients. Stir until just combined. Be careful not to overmix, as this keeps your blondies soft. Now, gently fold in the chopped pecans and white chocolate chips if you choose to use them. Pour the batter into your prepared pan. Use a spatula to smooth the top. Bake in the preheated oven for 30 to 35 minutes. You know they're done when they turn golden brown. Insert a toothpick in the center. If it comes out clean, the blondies are ready. After baking, remove the pan from the oven. Let the blondies cool in the pan for about 10 minutes. This makes them easier to handle. Then, transfer them to a wire rack to cool completely. Once they are cool, cut them into squares. Serve them warm or at room temperature. Enjoy the sweet blend of pumpkin and pecans! Baking can be tricky. Here are some common mistakes to watch out for: - Overmixing the batter: This can make your blondies tough. Mix just until combined. - Wrong oven temperature: Always preheat your oven. Use an oven thermometer for accuracy. - Underbaking: Check with a toothpick. It should come out clean when they're done. - Not greasing the pan: Use butter or parchment paper to prevent sticking. For the best texture in your pumpkin pecan blondies, follow these tips: - Use room temperature ingredients: Eggs and butter mix better when they’re not cold. - Add flour gradually: This helps keep the batter light. Don’t rush this step. - Check for doneness: The edges should be firm, and the center slightly soft. It will firm up as it cools. Boost the flavor of your blondies with these simple ideas: - Add spices: More cinnamon or nutmeg can deepen the fall flavor. Try a bit of ginger for a kick. - Use quality vanilla: Pure vanilla extract makes a big difference in taste. - Experiment with nuts: Pecans are great, but walnuts or hazelnuts can add a new twist. - Incorporate chocolate: White chocolate chips bring sweetness. Dark chocolate can balance the flavors nicely. {{image_2}} You can make a healthier version of pumpkin pecan blondies by swapping some ingredients. Use coconut oil instead of butter. Replace half the sugar with applesauce for natural sweetness. You can also add crushed Oreo cookies for a fun twist. This adds flavor and a nice crunch. If you need a gluten-free version, use almond or coconut flour instead of all-purpose flour. You will need to adjust the liquid a bit, as these flours absorb more moisture. Add an extra egg to help bind everything together. This change keeps the blondies soft and moist. Explore seasonal flavors by adding dried cranberries or chopped apples. These ingredients bring extra sweetness and texture. You can also add spices like ginger or clove for a warm taste. If you love chocolate, mix in dark chocolate chips for richness. Each variation gives your blondies a new twist, making them exciting to bake! To keep your pumpkin pecan blondies fresh, store them in an airtight container. This helps to lock in moisture. Place a piece of wax paper between layers if stacking. This prevents sticking. Keep them at room temperature for up to 3 days. For longer storage, move them to the fridge. They will stay fresh for about a week. If you want to save some for later, freezing works great. First, let the blondies cool completely. Then, cut them into squares. Wrap each piece tightly in plastic wrap. Place the wrapped blondies in a freezer-safe bag. They can stay frozen for up to 3 months. When you’re ready to eat, simply thaw them in the fridge overnight. Reheating blondies brings back their soft texture. Preheat your oven to 350°F (175°C). Place the blondies on a baking sheet. Heat them for about 10 minutes. For a quick method, use the microwave. Heat each square for about 15-20 seconds. Be careful not to overheat, or they can get tough. Enjoy your warm, gooey blondies! Yes, you can use pumpkin pie spice. It combines cinnamon, nutmeg, and other spices. Use about 2 teaspoons of pumpkin pie spice in place of individual spices. This makes it easier and quicker. The flavor will still be rich and warm, perfect for fall. To check if your blondies are done, use a toothpick. Insert it into the center. If it comes out clean or with a few moist crumbs, they are ready. If it has wet batter, bake a few more minutes. Keep an eye on them to avoid overbaking. Blondies and brownies are both baked desserts but differ in flavor and ingredients. Blondies use brown sugar and vanilla, giving them a sweet, caramel-like taste. Brownies, on the other hand, use cocoa powder or melted chocolate, which gives them a rich chocolate flavor. Both are delicious in their own way! This blog post covered how to make delicious blondies from scratch. We discussed key ingredients and tools, shared easy steps for baking, and provided tips for avoiding common mistakes. You learned how to store and freeze your blondies, ensuring they stay fresh. We also explored fun variations to try. Baking can be simple and fun with these steps. Enjoy creating your own tasty blondies and share them with friends! You’ll impress everyone with your skills and flavors. Happy baking!

Pumpkin Pecan Blondies

Indulge in the deliciousness of Pumpkin Pecan Blondies with this easy recipe! Perfect for fall, these sweet treats blend pumpkin puree, brown sugar, and crunchy pecans for a delightful dessert. Just 15 minutes of prep time will have you on your way to baking a golden batch that’s perfect for gatherings or cozy nights in. Click through to discover the full recipe and elevate your dessert game today!
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Ingredients
  

1 cup pumpkin puree

1 cup brown sugar

1/2 cup granulated sugar

1/2 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup chopped pecans

1/2 cup white chocolate chips (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper for easy removal.

    In a large mixing bowl, whisk together the melted butter, pumpkin puree, brown sugar, and granulated sugar until smooth and well combined.

      Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

        In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

          Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

            Gently fold in the chopped pecans and white chocolate chips if using, ensuring they are evenly distributed throughout the batter.

              Pour the batter into the prepared baking pan, smoothing the top with a spatula.

                Bake in the preheated oven for 30-35 minutes, or until the blondies are golden brown and a toothpick inserted in the center comes out clean.

                  Once done, remove from the oven and allow the blondies to cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely.

                    Cut into squares and enjoy!

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 16