Decadent & Divine

These are the most delicious treats I've had all year! Cooking is magic at its core. Combining ingredients into a harmonious balance of deliciousness is alchemy at its best. This particular recipe uses cinnamon and nutmeg, good for luck and prosperity. These ooey-gooey, rich and chewy Pumpkin Praline Blondies are incredible! I baked these for a birthday dinner last night, and thankfully most of them are gone! It's been a struggle to control myself around these...

Pumpkin Praline Blondies

Makes 24 bars or 20 muffins 

2 cups all purpose flour

2½ teaspoon cinnamon

1 teaspoon ground ginger

¼ teaspoon ground nutmeg

½ teaspoon salt

1 cup (2 sticks) butter, melted

2 cups dark brown sugar (packed)

2 eggs

2 teaspoons vanilla extract

1 15 ounce can pumpkin

Topping: 

2 tablespoons sugar

1 tablespoon cinnamon

¼-½ cup praline/candy coated pecans 

Preheat oven to 350°. Melt butter and grease 9x13 inch pan (or muffin tins). 

Combine and whisk flour, ginger, nutmeg, cinnamon, and salt. Whisk sugar and butter until creamy. Add both eggs and vanilla, whisk until creamy. Add canned pumpkin and whisk until thoroughly combined (may be a bit lumpy). Add flour mixture and gently fold until the flour mixture is just combined. Pour batter into ban and lightly smooth the top with a spatula. 

Combine pecans, sugar, and cinnamon into food processor on high until crumbly. Don't over process, the pecans should still be a little chunky. Sprinkle topping evenly over batter. 

Bake for approximately 30 minutes (20-21 minutes for muffin tin), or until a knife inserted into the center comes out with a few moist crumbs attached. Cool completely (about an hour) before cutting into bars (or removing from muffin pan).