Pumpkin Blondies

PREPARE THE SHEET PAN:

1. Preheat the oven to 325°.  Lightly spray a half sheet pan (17 x 12 x 1") with vegetable spray.  Line the bottom of the pan with parchment paper and set aside.

TOAST THE PECANS:

1. Spread the pecans on a baking sheet and toast for 10-15 minutes or until fragrant.  Set aside. While pecans are toasting, making the pumpkin blondie batter.

ASSEMBLE THE DRY INGREDIENTS:

1. Sift together the flour, baking powder, salt and pumpkin pie spice in a large bowl.  Set aside.

ASSEMBLE THE WET INGREDIENTS:

1. In another large bowl, combine the softened butter and brown sugar.  Beat until light and fluffy, then add eggs one at a time.  Beat the eggs thoroughly into the butter mixture before adding the next egg.
2. Add the pumpkin and vanilla to the butter mixture and beat until well combined.
3. Add ⅓ of the flour mixture to the butter mixture and use a large rubber spatula to fold in the dry ingredients until just incorporated.  Continue in this fashion until all the flour is blended with butter mix.

STIR IN THE MIX INS:

1. Chop the toasted pecans and reserve about ⅓ cup for the top of the blondies.  Add the remaining pecans to the batter. Stir in the chocolate chips (reserving ⅓ cup for the top of the blondies).
2. Transfer the pumpkin blondie batter to the prepared half-sheet pan.  Use an offset spatula to smooth the batter evenly across the pan.  
3. Sprinkle with reserved pecans and chips. If using the sea salt, grab a generous pinch and rub it over the sheet pan to crumble the salt finer.

BAKE:

1. Bake for 45-55 minutes or until a toothpick inserted into the center comes out with just a few crumbs (no, uncooked batter and, more or less, clean.
2. For moister, chewier pumpkin blondies, stick to the 45-50 minute range. For cakey pumpkin blondies, go the full 55.
3. Cool the blondies for at least 10-15 minutes before cutting them.