It’s finally fall and I’m making everything pumpkin! Funny since I never liked pumpkin pie growing up, nor have I ever really been a fan of pumpkin in general. That’s all changed and I’ve been getting creative with some truly delicious results! I’m pretty sure I should’ve grown a pumpkin patch… or bought stock in pumpkins or something, because I’ve been using pumpkin puree in everything!
We absolutely love blondies and make them any time we have a need for a special treat… (if you haven’t tried my original maple butter blondies recipe, go check it out here!) so it only makes sense that I would remake them with a pumpkin twist for the fall season! Find the recipe below.
Pumpkin Spice Blondies with Maple Butter
Yield 16 servings
1. Preheat oven to 325°.
2. Grease 9 X 13 casserole dish with fat of choice (I like to use palm shortening.)
5. Pour batter into the prepared dish, using a spatula to scrape out the blender and smooth the top of the blondies.
6. Top with pecans and pop in the oven for 20-25 minutes: shorter if you like extra fudgy blondies and longer if you like them a little more well done.
7. Top with a drizzle of maple butter.