Pumpkin Pecan Blondies

moist, gooey, pumpkin(y?), paragons

Once upon a time, there was a beautiful pumpkin pie who was in love with whipped cream, but one day, in the dead of night, the pecan goblins kidnapped her. They forced her to give up on the land of pie and join their side. Give up on pie...isn't pecan a type of pie in itself? It was then that the pecan goblins lifted their veils. They were not pies, no, they were...pecan blondies. The goblins grabbed pumpkin pie and proclaimed that they had to save the world, but no one would take them seriously as just basic pecan blondies, so they needed pumpkin to unify the masses. As a tear of sweet pie deliciousness fell from her cheek, she said goodbye to her life of pie and hello to world peace. Their unity provoked great brawls; the Pumpkin Pecan Blondie revolution had begun.

Ingredients:

• 1 cup unsalted butter, melted

• 3/4 cup pumpkin puree

• 1 egg

• 1 1/2 cups brown sugar

• 1 tbsp vanilla bean paste, or extract

• 2 1/4 cups all-purpose flour

• 1.5 tsps pumpkin pie spice

• 2 tsps cornstarch

• 1 tsp baking powder

• 1 tsp salt

• 1 cup roasted pecans, roughly chopped

• 3/4 cup white chocolate chips

Directions:

1. Preheat oven to 350°F and line a medium baking dish with parchment paper.

2. In a large bowl, whisk together the butter, pumpkin, egg, sugar and vanilla.

3. Fold in the flour, spice, cornstarch, baking powder, and salt.

4. When the dough is fully combined, add in the pecans and white chocolate chips.

5. Smooth the dough out onto the prepared baking dish and bake for 35-45 minutes, or until you can insert a toothpick and remove it with only a few moist crumbs attached. Remove from oven and let cool.

6. Slice, serve, and enjoy!