Pumpkin pie in blondie form - richly spiced and irresistible. This makes a metric ton of blondies -- perfect for classroom treats, big tailgates, or pot luck gatherings.
Course Dessert, Snack
Keyword bar cookies, blondies, pumpkin
Prep Time 20minutes
Cook Time 50minutes
Cooling Time 1hour
Total Time 1hour10minutes
FOR PUMPKIN SPICE BARS
4cupsall purpose flour
2teaspoons baking powder
3/4pound butter (3 sticks) softened to room temperature)
3 3/4cupslight brown sugarfirmly packed
4 large eggs
1cup pure pumpkinnot pumpkin pie filling
2tablespoons pumpkin pie spice
8ouncestoffee or brickle chips(I used Heath) divided
FOR HOMEMADE PUMPKIN PIE SPICE:
1teaspoon ground allspice
2 teaspoonsground ginger
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.
Spread the pecans on a baking sheet and toast for 10-15 minutes or until fragrant. Set aside.
While pecans are toasting, making the blondie batter. Sift together the flour, baking powder and salt in a large bowl. Set aside.
In another large bowl, combine the softened butter and brown sugar. Beat until smooth and creamy, 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.
Beat in the pumpkin pie spice to the butter mixture, then add 1/3 of the flour mixture to the butter mixture and beat until just incorporated. Continue in this fashion until all the flour is blended with butter mix.
Chop the toasted pecans and reserve about 1/3 cup for the top of the blondies. Add the remaining pecans to the batter. Stir in the brickle chips (reserving 1/3 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 brickle chips.
Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean. Cool the blondies for an hour before cutting them.