Happy Fall Y’all! Taylor whipped up these Honey Pumpkin Blondies for our family to enjoy and they were SO GOOD. Perfectly moist and perfect for fall with the pumpkin. The pumpkin flavouring in these is not overbearing so if you aren’t crazy about the pumpkin trend, don’t write them off. You can also customize the toppings for these – we used pecans and fun chocolate chips – but feel free to use whatever else you like or have on hand.
2 1/3 cups all purpose flour
1 tbsp pumpkin pie spice
1 tsp cinnamon
1 tsp baking soda
3/4 tsp salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup Peace River Honey
3/4 cup brown sugar
1 large egg
2 tsp vanilla extract
1 (15 oz) can pure pumpkin puree
2 cups chocolate chips (you can have fun with these, we used white chocolate, milk chocolate, and sea salt chips)
3/4 cup chopped pecans
Preheat oven to 350 degrees Fahrenheit. Line bottom and sides of a 9×13 inch baking pan with parchment.
In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter, Peace River Honey, and brown sugar on medium-high speed until smooth. Beat in egg and vanilla until combined. Beat in pumpkin puree.
Reduce speed to low and mix in dry ingredients until just combined. Fold in chocolate chips and pecans.
Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted into the center comes out clean, approximately 35 to 40 minutes. Cool completely in pan.