For the person in your life who buys a dozen cans of canned pumpkin as soon as the grocery store stocks it in the fall, squirrels it away in the pantry, and can only make it last until the end of spring: pumpkin pecan blondies.
Pumpkin Pecan Blondies
makes 24 small blondies or 16 large
1/2 cup chopped pecans
2 teaspoons sugar or brown sugar
1 teaspoon melted coconut oil
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 cup water
2 tablespoons flaxmeal
1 cup sugar
1/2 cup brown sugar
1/2 cup melted coconut oil or canola oil
1/2 cup canned organic pumpkin (not pumpkin pie mix)
1 teaspoon vanilla
2 1/4 cups unbleached all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 recipe candied pecans (recipe above)
Preheat oven to 350. Line a baking sheet with parchment paper. Line a 9″x13″ pan with two sheets of aluminum foil, shiny side up, one going each direction, so that you can lift the blondies out of the pan easily once they cool.
In a medium bowl, combine all candied pecan ingredients and stir until pecans are coated. Spread out on baking sheet and bake in the middle of the oven for 12-15 minutes, or until pecans are fragrant and slightly toasted.
Meanwhile, in a small bowl or cup, combine the water and flaxmeal and set aside.
Cream together the sugar, brown sugar, coconut oil, pumpkin, vanilla, and flaxmeal mixture. Sift in flour, baking soda, and salt, and then mix on lowest speed until all ingredients are just combined. Fold in the candied pecans.
Transfer blondie batter to lined baking pan and then use a spatula to press the batter evenly into the pan.
Bake for 35-40 minutes. Remove pan from oven and place the pan on a wire cooling rack to cool for 5 minutes. Lift blondies out using hammock method and allow them to cool for another 5-10 minutes before serving.