These moist, tender pumpkin blondies are perfect for fall. They're generously spiced, soft and chewy with crunchy toasted pecans and white chocolate or semi-sweet chips.
Preheat the oven to 325°. Lightly spray a half sheet pan (17 x 12 x 1") with vegetable spray. Line the bottom of the pan with parchment paper and set aside.
TOAST THE PECANS:
Spread the pecans on a baking sheet and toast for 10-15 minutes or until fragrant. Set aside. While pecans are toasting, making the pumpkin blondie batter.
ASSEMBLE THE DRY INGREDIENTS:
Sift together the flour, baking powder, salt and pumpkin pie spice in a large bowl. Set aside.
ASSEMBLE THE WET INGREDIENTS:
In another large bowl, combine the softened butter and brown sugar. Beat until light and fluffy, then add eggs one at a time. Beat the eggs thoroughly into the butter mixture before adding the next egg.
Add the pumpkin and vanilla to the butter mixture and beat until well combined.
Add ⅓ of the flour mixture to the butter mixture and use a large rubber spatula to fold in the dry ingredients until just incorporated. Continue in this fashion until all the flour is blended with butter mix.
STIR IN THE MIX INS:
Chop the toasted pecans and reserve about ⅓ cup for the top of the blondies. Add the remaining pecans to the batter. Stir in the chocolate chips (reserving ⅓ cup for the top of the blondies).
Transfer the pumpkin blondie batter to the prepared half-sheet pan. Use an offset spatula to smooth the batter evenly across the pan.
Sprinkle with reserved pecans and chips. If using the sea salt, grab a generous pinch and rub it over the sheet pan to crumble the salt finer.
BAKE:
Bake for 45-55 minutes or until a toothpick inserted into the center comes out with just a few crumbs (no, uncooked batter and, more or less, clean.
For moister, chewier pumpkin blondies, stick to the 45-50 minute range. For cakey pumpkin blondies, go the full 55.
Cool the blondies for at least 10-15 minutes before cutting them.
Notes
This recipe can be halved and baked on a quarter-sheet pan. Baking times may vary, so test it using a cake tester. If you use a 13x9" pan, the bars will be thicker and likely need a longer bake. Use the cake tester to verify that the pumpkin bars are cooked through.