Pumpkin Pie Blondies

Native Americans grew squash and pumpkins so it's very likely there was a sort of pie at the first Thanksgiving.  However, it wasn't until 1796 that the first pie (as we know it) was created by Amelia Simmons and shared in her book, American Cookery, by an American Orphan.  Her pumpkin "pudding" baked into a crust was the making of a long standing tradition; I know it was always on the dessert table when I was growing up.

Pumpkins, like squash, are native to North America.  It's rich in Beta-Carotene that generates Vitamin A in the body, but I'm pretty sure it was the taste that had everyone in our home asking for it for Thanksgiving.  I've done it completely from scratch, steaming and pureeing Sugar Pumpkins, but with so much to do over the next few weeks for work...this year it will be canned and canned is what I used to create these delectable Blondies!

Pumpkin Pie Blondies
2 cups (4 sticks) unsalted butter, melted
3 1/2 cups firmly packed brown sugar
3 large eggs
3/4 cup canned pumpkin
2 tsp. Vanilla extract
2 tsp. Pumpkin Pie Spice
4 cups King Arthur all-purpose flour
2 1/4 tsp. baking powder
1/2 tsp. salt
2 1/2 cups toasted pecans, roughly chopped
1 cup Cinnamon Chips
1 cup White Chocolate Chips

Preheat oven to 350F-degrees.  Butter and line a 12" x 17" baking sheet with parchment.

Toast the pecans in the oven for 7-8 minutes, then, rough chop or as I did, break them with your hands.

 In a stand mixer, using the paddle attachment, measure the brown sugar and break it up slightly on low speed.  Pour the melted butter over brown sugar and cream on low speed (so the warm butter doesn't splash up), then, increase to medium.  Add the pumpkin and mix again.  Next, add the eggs, one at a time, incorporated completely and scraping down the sides with a rubber spatula as needed.

Mix the dry ingredients together and add to the batter with the Cinnamon Chips and about 1/4 of the chopped pecans.  Stir to combine completely.  Pour the batter into the prepared pan and spread to cover.

Sprinkle the top with the remaining pecans and White Chocolate Chips.

Bake for 10 minutes, then, lower the oven temperature to 325F-degrees and continue baking for 20-22 minutes.  Remove from the oven and cool completely before cutting into squares.

The best thing about blondies...they ship well and that's just what happened to these!

I wrapped each Blondie in wax paper and sealed in a cute Turkey box I found; off they go for special treats to the people I love, but won't get to see for the holiday.  Enjoy!