Pumpkin Pecan Blondies

Jennifer Thompson
by Jennifer Thompson
18 portions
50 min

Want to know what’s better than a pumpkin pecan blondie? A pumpkin pecan blondie smothered in cream cheese glaze, that’s what. Honestly, what dessert wouldn’t benefit from a little (or a lot) of cream cheese glaze drizzled over it? The toasted pecans also bring a lot to the table, balancing the sweetness of the glaze with their nutty flavours. If you’ve never had pumpkin, or aren’t sure you even like pumpkin, this is a recipe I recommend trying. Trust me; this pumpkin pecan blondie recipe will totally make a pumpkin spice lover out of you. If you want to see more recipes like this one, be sure to check out the Cashmere & Cocktails blog and follow me on Instagram!

Recipe details
  • 18  portions
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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For the blondie
  • 2 cups all-purpose flour
  • 1 tsp cinnamon, ground
  • ¼ tsp nutmeg, ground
  • ¼ tsp ginger, ground
  • 1/8 tsp cloves, ground
  • 1 tsp baking powder
  • Pinch of salt
  • 1 cup butter, melted
  • 2 cups brown sugar
  • 1 egg
  • 1 ½ cups pumpkin puree
  • 2 tsp pure vanilla extract
  • 1 ½ cups white chocolate chips
  • ½ cup pecans, toasted and chopped
For the glaze
  • 4 Tbsp butter
  • 4 oz. cream cheese, softened
  • 1 tsp pure vanilla extract
  • 1 cup confectioners’ sugar
  • 1-4 Tbsp milk

Preheat oven to 350° Line a 9×13” baking pan with parchment paper and set aside.
In a large bowl, cream butter and sugar with an electric mixer. Add egg and vanilla and continue to beat until well combined.
In a separate bowl, sift flour, spices, baking powder and salt.
Add wet ingredients to dry, and fold together until combined and no clumps remain.
Fold chocolate chips and toasted pecans into batter.
Pour batter into prepared baking pan. Bake for 25-30 minutes or until golden brown.
For the glaze, beat cream cheese, butter, vanilla and confectioners’ sugar with an electric mixer until smooth. Whisk in milk until desired consistency is achieved.
Allow blondies to cool completely, then pour glaze over top. Sprinkle with additional toasted pecans.
Cut into 18 squares, serve and enjoy!
Jennifer Thompson
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  • Mary Mary on Nov 19, 2020

    How many carbs in each slice? Me grandson is diabetic.

    • Diceprincess Diceprincess on Nov 19, 2020

      I’m also diabetic. Lakanto makes a monkfruit sweetener with zero carbs. You can get the white granulat version, golden which is like brown sugar and another one that is a substitute for confectioners sugar. There is no aftertaste like many other sweeteners and I know the white granular version measures cup for cup like regular sugar. I haven’t tried the golden or confectioners yet, but plan to. Monkfruit is also natural, not a chemical sweetener. I order mine online through walmart.com and it gets delivered to my door. Hope this helps for your grandson!

  • Carma Callender Carma Callender on Nov 19, 2020

    I’m definitely making these for Thanksgiving!! The recipe looks easy and the finished product looks delicious! Thanks for sharing!