I truly do love everything pumpkin – when I came across this “Candy Corn” Pumpkin Blondie recipe on Epicurious, I decided to try it out without the frosting (though I LOVE candy corn too, I thought it might make the treat feel a little less heavy, and almost more breakfast-appropriate – which indeed it does!).
1 c cold unsalted butter, plus more for the pan
15-ounce can pure pumpkin
1/2 c pure maple syrup
2 tsp pumpkin-pie spice
2 c all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 1/2 c packed light-brown sugar
2 large eggs
2 tsp pure vanilla extract
Preheat oven to 350°F. Lightly butter a 9- by 13-inch baking pan, line with parchment paper, and butter again.
In a medium saucepan, cook the pumpkin over medium heat, stirring frequently, until reduced to 1 cup, about 10 minutes. Add the maple syrup and cook, stirring, for 3 minutes. Remove from the heat and stir in the pumpkin pie spice and butter until the butter melts. Transfer mixture to a large bowl. Let stand until room temperature, about 10 minutes.
Meanwhile, in a medium bowl, whisk the flour, baking powder, and salt. Stir the brown sugar into the pumpkin mixture, then stir in the eggs and vanilla until incorporated. Add the flour mixture and stir until smooth. Spread evenly in the prepared pan.
Bake until a tester inserted in the center comes out clean, about 30 minutes. Cool completely in the pan on a wire rack.
Place a large cutting board on top of the pan of blondies. Invert the pan and cutting board together, then lift off the pan and peel off the parchment paper. Cut the blondies into 3 even strips lengthwise, then cut each strip into 10 triangles with approximately 2-inch bases (you will have 1 smaller triangle on each end). Transfer the triangles to a large serving platter, flat bottom sides up.
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