Today it was 85 degrees and downright hot around here. And all around B-E-A-utiful.
And in the spirit of this day, I bring you pumpkin blondies.
I know it doesn't make much sense, but I didn't make them today... so I really can't be blamed.
At least that's what I'm going to keep telling myself.
Today I also figured out for the 300th million time why I think I was born to teach. I stood up in front of my 100 college-aged person bio lecture class to do a presentation and basically did a song and a dance to teach them about manta rays.
(Not a literal song and dance - although I considered it)
I love public speaking and my only regret is that I didn't bring lollipops to those who asked questions afterwards. I know, I know, I'd want to be my student too! ;)
So to celebrate the warm weather and manta rays (which if you'd like to learn more about feel free to ask!) make these blondies. And then when I teach your children in ten years, send in a batch for me as a thank you.
Servings: 20-30 bars
2 cups flour
1 Tbsp pumpkin pie spice
1 tsp baking soda
3/4 tsp salt
2 sticks unsalted butter, at room temperature
11/4 cups granulated sugar
2 tsp vanilla extract
1 cup pumpkin puree (not pumpkin pie filling)
3/4 cup chopped pecans (toasted if you like)
Preheat oven to 350 degrees. Line a 9x13 in pan with tinfoil. Combine flour, baking soda, pumpkin pie spice and salt in a bowl and whisk together. Set aside. With an electric mixer, beat the butter and sugar until creamy. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree. With the mixer on low add flour mixture until just combined. Fold in chopped nuts. Pour into prepared pan and spread out smooth. Bake until a toothpick comes out clean 35-40 minutes. Place on a cooling rack and let cool completely before cutting. Take out of pan, remove tinfoil, cut and enjoy!
Recipe adapted from: Annie's Eats