Pumpkin Toffee Blondies

By jeenikeen

Chewy, fudgy blondies are fused with traditional pumpkin pie

Ingredients

• 1 cup butter or margarine, softened
• 1 cup packed brown sugar
• 3/4 cup granulated sugar
• 2 eggs
• 1 can (15 oz/398 ml) pure pumpkin
• 2 tsp ground cinnamon
• 1 tsp vanilla extract
• 1/2 tsp each ground nutmeg, allspice and salt
• 2-1/2 cups all-purpose flour
• 1 cup toffee baking bits
• 1/2 cup coarsely chopped, lightly toasted pecans or walnuts

Preparation

Step 1

Grease and line a 10-inch (25 cm) springform pan with a round of parchment paper.

Using an electric mixer, beat butter with both sugars until light and fluffy. Beat in eggs, one at a time. Mix in pumpkin, cinnamon, vanilla, nutmeg, allspice and salt on low speed. Add flour and continue to mix on low until just combined. Stir in toffee bits and pecans. Spread batter evenly in the prepared pan.

Bake in preheated 350°F oven for 45 to 50 minutes or until a toothpick inserted into the centre comes out clean and the edges are lightly browned.

Serve warm with ice cream caramel sauce and additional chopped, toasted pecans (if using).