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We can’t think of a better way to ring in cozy season than an afternoon spent baking these deliciously spiced autumn blondies.

We love brushing them with a glaze for an extra-aesthetic autumn touch, but if you don’t have the tools for that on hand, don’t worry–they’re just as delicious without.

How to Make It

Difficulty: Easy

Overall Time: 1 hr 55 min

Prep Time: 25 min

Cook Time: 30 min + 1 hr cooling time

Serves: Makes 16 blondies



  • 1 ¼ cups pecan halves
  • 1 ¼ cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp fine sea salt
  • ½ tsp cinnamon
  • ⅛ tsp ground allspice
  • Freshly grated nutmeg to taste
  • ½ cup unsalted butter, melted
  • ½ cup lightly packed old-fashioned brown sugar
  • ½ cup granulated sugar
  • Seeds from 1 vanilla bean
  • 2 large eggs
  • 1 bar (100 g) good-quality white chocolate, roughly chopped


  • ½ cup icing sugar
  • 1 tbsp whole milk
  • ⅛ tsp cinnamon
  1. Arrange rack in center of oven. Preheat to 325°F. Generously butter a 9 x 9-inch metal baking pan. Line with parchment, overhanging edges on two opposite sides.
  2. For the blondies, arrange pecans on a rimmed baking sheet. Bake in center of oven until very lightly toasted, about 5 to 7 minutes. Transfer to a rack and let it stand until cool enough to handle, about 5 minutes.
  3. Meanwhile, stir flour with baking powder, salt, cinnamon, allspice, and nutmeg in a medium bowl. Set aside.
  4. Whisk butter with sugars and vanilla seeds in a large bowl until smooth. Add eggs, whisking until mixture is fully smooth and combined. Using a spatula, fold in flour-mixture until no white streaks remain.
  5. Roughly chop ½ cup of toasted pecans, then gently fold in along with chocolate, just until combined. Scrape batter into prepared pan, smoothing top with a small offset spatula or spoon. Sprinkle remaining pecans evenly overtop, then press down lightly to adhere.
  6. Bake in the center of the oven until blondie has set, about 30 minutes (a toothpick inserted into the center should come out clean with moist crumbs attached). Transfer to a rack and let cool for 30 minutes.
  7. For the glaze, stir icing sugar with milk and cinnamon in a small bowl until smooth (mixture will be thin). Using parchment edges, lift blondies out of the pan onto a rack. Brush icing evenly over blondies to fully cover. Let it stand until glaze is dry to the touch and blondies have cooled completely, about 30 more minutes.
  8. With a sharp serrated knife, cut lengthwise into four rows, then crosswise into four rows to make 16 squares. Serve immediately.

How to Store It

Blondies will keep in an airtight container for up to 3 days.

Autumn Spiced Blondies recipe by Casa de Suna
Autumn Spiced Blondies recipe by Casa de Suna

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