Recipe: Cranberry Pecan Pumpkin Blondies

By Katie Goodman
It’s the time of year where I’m pumpkin obsessed. Somehow I manage to constantly come up with new ideas for using pumpkin, and most of them have to do with baking. I love the smell of pumpkin and all those fall spices baking in the oven.
These Cranberry Pecan Pumpkin Blondies are a real treat to have around this time of year. One of the things I really love is how versatile this recipe is. Perfect for an afternoon snack, dessert…or even to go with a special breakfast! When I made them I used half all-purpose and half whole-wheat flour for added nutritional benefit. I imagine that they’d be great in a Thanksgiving morning breakfast or brunch spread.

Download the Pattern PDF | Subscribe in iTunes Right click to save the PDF to your desktop. Directions on downloading PDFs.

Ingredients

2 1/2 cups All-purpose flour or half whole wheat, half all-purpose
3 1/4 teaspoons Cinnamon
3/4 teaspoon cardamom
3/4 teaspoon Allspice
1/2 teaspoon Nutmeg
1 teaspoon Baking soda
3/4 teaspoon Kosher salt
1 cup (2 sticks) Unsalted butter, room temperature
3/4 cup Granulated sugar
1/2 cup Brown sugar
1/4 cup Maple syrup
1 large Egg
2 teaspoons Vanilla extract
15 ounces Pumpkin puree related: Making Pumpkin Puree
1 1/2 cups Dried cranberries
1 cup Pecans; roughly chopped

Directions

Step 1: Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with parchment, leaving an overhang on all sides. Grease with nonstick cooking spray. Alternatively, use a nonstick baking pan and grease without lining with parchment.

Step 2: In a medium bowl, whisk together flour, cinnamon, cardamom, allspice, nutmeg, baking soda, and salt; set aside.

Step 3: In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in maple syrup. Beat in pumpkin puree. The mixture will look slightly curdled.

Step 4: Reduce speed to low, and mix in dry ingredients until just combined. Fold in cranberries and pecans.

Step 5: Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan before cutting into bars.
Storage: Store the pumpkin blondies in a single layer inside an airtight container for up to three days.
You might also enjoy these pumpkin recipes:

• Pumpkin Pie Oatmeal
• Pumpkin Pie with Caramel Pecan Topping
• Pumpkin Cinnamon Rolls
• Pumpkin Pecan Cheesecake Pots
• Pumpkin Cobbler

About the Author:

Katie Goodman blogs at goodLife {eats} where she shares what she finds good in the kitchen and in life through recipes, family memories, and yummy photography. She also works as a freelance food writer and photographer for various sites. Outside of cooking, Katie loves reading, gardening, visiting family, and attending the Balloon Fiesta in Albuquerque, New Mexico, where she resides with her husband and two children.