Koinonia Farm Pecans are a favorite ingredient of bakers all over the world! Our customers love to bake with our sustainably grown, hand sorted, premium quality pecans.

Kassandra recently made some gluten free Pumpkin Blondies featuring Koinonia Pecans and she was kind enough to share the recipe with us!

Kassandra writes, “This is a recipe I adapted from one from the New York Times, making it gluten free and adding/substituting a few things along the way, including pumpkin butter from Half Baked Harvest. They’re really tasty, gluten free and not too sweet, with just enough of those fall, earthy flavors.

Pumpkin Butter Blondies with Chocolate Chips, Butterscotch and Pecans
1/2 cup unsalted butter melted and cooled slightly
1/2 cup, heaping, of Half Baked Harvest’s pumpkin butter (or store bought)
1/2 cup packed brown sugar
1/3 cup granulated sugar
1 large egg yolk
1 1/2 tsp pure vanilla extract
1 1/3 cup gluten free all-purpose flour
1/2 tsp baking soda
1/2 tsp, heaping, of ground cinnamon
3/4 tsp kosher salt
1/2 cup semi-sweet chocolate chips (divided)
1/2 cup butterscotch morsels (divided)
1/2 cup chopped Koinonia Farm pecans

Preheat the oven to 350 degrees. Line an 8-by-8-inch pan with parchment paper, leaving some overhang on the sides so you can easily lift it out of the pan.
In a large bowl, whisk together the melted butter, pumpkin butter, sugars, egg yolk and vanilla extract. Fold in the flour, baking soda, cinnamon and salt. Stir in half of the chocolate chips and half of the butterscotch morsels. 
Transfer the batter to the prepared pan and smooth into an even layer. (Note: It will be a little thick.)
Sprinkle the top with the remaining chocolate, butterscotch and the pecans. Press them down lightly so they stick to the bread.
Bake until a toothpick inserted into the center comes out with crumbs attached, 25-35 min or so. Transfer to a wire rack to cool.

Pumpkin Butter Blondies with Chocolate Chips, Butterscotch and Koinonia Pecans

Thanks for sharing with us, Kassandra!