Pumpkin Praline Blondies

Pumpkin Praline Blondie

Pumpkin Praline Blondie

Pumpkin Praline Blondie

I can’t believe it’s the middle of pumpkin season, and I haven’t made anything with pumpkin yet! I think I went overboard last year with pumpkin biscuitspumpkin waffles, …pumpkin doughnuts and thought I was running out of ideas…until now. I made pumpkin praline blondies. I liked the idea of making a chewy bar that was more like a brownie than a custard bar.

I came up with my own concoction, which is a hodgepodge of various blondie recipes I found on the web, as well as my own cache of recipes. What I ended up with was a cake-like, brownie, bar, soft batch cookie, bread-like thingy. In essence, I’m not sure what it is, but it was good! Instead of adding chocolate (I’m just not ready to mix pumpkin and chocolate yet), I added chopped pecan pralines from Trader Joe’s. They tasted great on the first day, but like most brownies and other spiced baked goods, they tasted even better on the second. I guess in the end, I called it a blondie, because it truly had a gooey brownie like texture. I think I will try this again, but I may make them in a slightly larger pan. For a blondie like this, I think thinner is better.

Pumpkin Praline Blondies

  • 2 1/3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup 2 sticks unsalted butter, room temperature
  • 1 cup dark brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 15 ounce can pure pumpkin puree
  • 1 cup praline pecans; roughly chopped ¼ cup reserved
  1. Preheat oven to 350°F. Line bottom and sides of a 9 x 9 inch square baking pan with parchment, leaving an overhang on all sides. In a medium bowl, whisk together flour, spices, baking soda, and salt and set aside.

    In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until smooth, scraping down the sides as necessary. Beat in egg and vanilla until well combined. Beat in pumpkin puree. Reducing the speed to low, add the dry ingredients and mix until just combined. Fold in ¾ cup of the pecans.

    Spread batter evenly in prepared pan. Sprinkle remaining ¼ cup of pecans on top. Bake until a toothpick inserted in center comes out with just a few moist crumbs attached, about 40 to 45 minutes. Cool completely in pan before cutting.

 

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