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pumpkin pecan blondies

Course Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 blondies

Ingredients

  • 2 3/4 cups toasted pecan halves, divided (if your pecans are raw – toast them on a baking sheet in the oven at 350F for about 8 minutes)
  • 1/4 cup maple syrup
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup almond flour
  • 1/2 teaspoon baking soda (double check that yours is gluten free if needed, not all kinds are)
  • 1/2 teaspoon sea salt
  • 1 1/4 cups chocolate chips, divided

Instructions

  1. Preheat oven 350F. Line an 8x8 baking pan with parchment paper.

  2. Add 2 1/2 cups of toasted pecans, maple syrup, and pumpkin puree to a high-speed blender or food processor then blend until completely smooth (about 5 minutes), scraping down the sides as needed.

  3. In a large bowl, whisk together brown sugar, eggs, and vanilla extract. Next, stir in almond flour, baking soda, and salt until well combined. Finally, stir in the pumpkin pecan butter and 1 cup of chocolate chips.
  4. Add batter to the baking pan with parchment paper from step one. Smooth out using a rubber spatula. Top batter with remaining 1/4 cup of toasted pecans and 1/4 cup of chocolate chips.
  5. Bake for 20-27 minutes or until golden brown. Let blondies cool about 15 minutes in the pan before removing and slicing.