If pumpkin pie, snickerdoodles, and pecan pie had a baby…and they’re gluten-free, so you can have ten. That’s what I’m telling myself.

 

Pumpkin Spice Salted Pecan Blondies

1 cup butter (I love me some Kerrygold)

1/2 cup brown sugar, packed

1 cup granulated sugar

2 tsp vanilla

2 eggs

2 cups gluten-free flour (I love me some Pamela’s) AP flour will work fine if you’re cool w gluten

2 tsp pumpkin pie spice

1/2 cup chopped roasted, salted pecans

1 Tablespoon sugar and 1/2 tsp pumpkin pie spice

Preheat oven to 350 degrees.

Line your pan with foil, and spray or butter the foil (way easier to cut the cooled bars afterwards).

Soften the butter in a big ole bowl. Add sugars and vanilla and mix by hand. Add eggs and mix well.

Add flour and spice, mix just until incorporated and smooth. Fold in nuts. Pour into pan.

Combine remaining sugar and spice and sprinkle over the batter.

Bake until just set in the center, check after 22 minutes. You want the center to seem a bit underdone, that will give you that soft, dense, chewy blondiness.

Enjoy with friends. Or not.

Makes 28 squares in a 9×13 inch pan