These easy blondies are the perfect mix of the best fall flavors. With a moist pumpkin-pecan blondie similar to pumpkin bread and toasted marshmallows on top, its the perfect cozy fall treat!
Ingredients:
1/2 c chopped pecans
2 tbsp melted butter
1 tsp cinnamon
2 tbsp brown sugar
1/2 c. butter
3/4 c. brown sugar
1 large egg
1 tsp vanilla extract
1 c. pumpkin puree
2 c. flour
1/2 tsp baking powder
1/4 tsp salt
2 tsp pumpkin pie spice
1/2 bag small marshmallows
The first thing you will do is ‘candy’ your pecans. In a small saucepan, melt 2 tbsp of butter. Once melted, add in 2 tbsp of brown sugar and stir to combine. Add in ½ cup of chopped pecans and stir until pecans are well coated. You may need to add some more pecans in to soak up some extra butter or brown sugar. Extra butter and sugar shouldn’t affect the rest of the recipe though if you only have a half cup of pecans available. Transfer to a small bowl and set aside.
In a small sauce pan, brown the butter. Do this by melting the butter and continuing to stir the butter while it cooks further. You should hear some popping noises, and the butter will start to smell nutty. You will see brown bits form at the bottom. This is normal! Once the popping sounds stop, remove from heat, and transfer to a large mixing bowl to prevent the butter from burning as a result of residual heat in the pan.
Once butter has cooled a bit, add brown sugar, vanilla, pumpkin, and a large egg. Whisk until fully combined.
In a separate bowl, add the flour, pumpkin pie spice, baking powder and salt. Stir to combine and add this mixture to the wet ingredients. Stir until one uniform batter is formed.
Add in the candied pecans and stir well. Transfer to a greased 9×9 pan. If you would like, you can line the pan with aluminum foil.
Bake for 20-30 minutes at 350 F or until a toothpick or cake tester come out clean.
Add half a bag of mini marshmallows on top of the blondies and broil for 30 seconds to 1 minute. This will quickly toast your marshmallows and get them nice and gooey. I recommend setting a timer because it’s quick, and I have a tendency to get distracted.
I recommend allowing the blondies to cool for at least a half hour before cutting into them. This should allow the marshmallows to set a bit and make cutting them easier.
Toasted Marshmallow Pumpkin Pecan Blondies
Ingredients
- ½ cup chopped pecans
- 2 tbsp melted butter
- 1 tsp cinnamon
- 2 tbsp brown sugar
- ½ cup butter
- ¾ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 2 cups flour
- ½ tsp baking powder
- ¼ tsp salt
- 2 tsp pumpkin pie spice
- ½ bag mini marshmallows
Instructions
- Preheat oven to 350 °F
- In a small saucepan, melt 2tbsp of butter. Add in 2 tbsp of brown sugar and stir to combine. Add in ½ cup of chopped pecans and stir to coat the pecans. Transfer to a small bowl and set aside.
- In a small saucepan brown the 1/2 cup of butter. Do so by melting the butter over medium heat and continuing to stir the butter while it cooks further. The butter should start to make popping noises and start to smell nutty. Once the popping stops, remove from heat, and transfer to a large mixing bowl to prevent the butter from burning due to risidual heat in the pan.
- Once butter cools, add brown sugar, vanilla, pumpkin, and an egg. Whisk until combined.
- In a separate bowl, add flour, pumpkin pie spice, baking powder and salt. Stir to combine and add to the wet ingredients.
- Stir until one uniform batter.
- Add in the candied pecans and stir well.
- Transfer to a greased 9×9 pan. Bake for 20-30 minutes or until a tooth pick comes out clean.
- Remove from oven. Top with ½ bag of mini marshmallows.
- Place back in the oven under the broiler setting and broil for 30 seconds to a minute. Make sure to keep an eye on it or the marshmallows can really expand and burn.
- Let blondies sit for at least a half hour to let the marshmallows to set before cutting.
