pumpkin pecan blondies with spiced whipped cream
i have to say this. i love sweet potato. very much. but pumpkin? i really have not tried too much of it. so given the season, i decided to branch out with a pumpkin recipe. after i tasted these pumpkin blondies, i am going to make a declaration. you can like both! the statement that you can only like 'either- or', is false in my book. these pumpkin blondies were incredible! i wanted to make a dense, 'brownie like' blondie, full of pumpkin. as dense as these brownies are, they are very smooth and soft. the spiced whipped cream on top knocked us right off our chairs! make this recipe and thank me later. your welcome! 🙂
ingredients:
- 1/2 stick butter - room temperature
- 1/2 cup sugar -
- 1/2 cup brown sugar -
- 2 eggs -
- 1 teaspoon vanilla extract -
- 3/4 cup pumpkin puree - not pumpkin pie filling
- 1 1/4 cup flour -
- 1 teaspoon pumpkin pie spice -
- 1/2 cup chopped pecans - plus a few for garnish
- - spiced whipped cream
- 1 cup heavy cream -
- 2 1/2 tablespoons sugar -
- 1 teaspoon vanilla extract -
- 1/2 teaspoon pumpkin pie spice -
instructions:
- preheat the oven to 350 degrees. line a 9x9 inch pan with aluminum foil allowing the edges to hang over the sides of the pan. lightly spray with cooking spray.
- in a small bowl, add the flour and pumpkin pie spice. mix together and set aside.
- in a medium sized bowl, beat the butter and sugars with an electric mixer until light and fluffy. add in the eggs, mixing in one at a time. mix in the vanilla and pumpkin puree. slowly add in the dry ingredients. mix until just combined. fold in the pecans.
- pour the mixture into the prepared pan. level out with a spoon. bake in the preheated oven for 35-40 minutes or until a toothpick inserted comes out clean. remove from oven and allow to cool before lifting the blondies out of the pan using the aluminum handles.
- meanwhile, add the heavy cream to a cold bowl. blend the cream until soft peaks form. add in the sugar, vanilla and pumpkin pie spice. continue blending until thickened. dollop onto the cooled blondies. garnish with reserved pecans.
inspired by apple a day.
