# Components:
→ Blondie Base
01 - 1 cup unsalted butter, melted
02 - 1 1/2 cups light brown sugar, packed
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1 cup pumpkin purée
06 - 2 cups all-purpose flour
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon fine sea salt
10 - 1 1/2 teaspoons ground cinnamon
11 - 1/2 teaspoon ground ginger
12 - 1/4 teaspoon ground nutmeg
→ Pumpkin Pie Layer
13 - 1 cup pumpkin purée
14 - 1/2 cup heavy cream
15 - 1/4 cup granulated sugar
16 - 1 large egg
17 - 1/2 teaspoon ground cinnamon
18 - 1/4 teaspoon ground ginger
19 - 1/8 teaspoon ground cloves
20 - 1/8 teaspoon salt
→ Coffee Crunch Topping
21 - 1/3 cup granulated sugar
22 - 1 tablespoon water
23 - 1/2 teaspoon instant espresso powder
24 - 1/4 cup roasted coffee beans, coarsely crushed
25 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides.
02 - In a large bowl, whisk together melted butter and packed brown sugar until smooth. Blend in eggs and vanilla extract until fully incorporated, then mix in pumpkin purée.
03 - In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, fine sea salt, ground cinnamon, ground ginger, and ground nutmeg.
04 - Fold dry ingredients into wet mixture just until combined. Spread the batter evenly into the prepared pan.
05 - In a medium bowl, whisk together pumpkin purée, heavy cream, granulated sugar, egg, ground cinnamon, ground ginger, ground cloves, and salt until smooth.
06 - Carefully pour and spread the pumpkin pie mixture over the blondie batter in the pan.
07 - Bake for 35 to 40 minutes, until the center is just set and a toothpick inserted comes out mostly clean. Allow to cool completely in the pan.
08 - Line a baking sheet with parchment. In a small saucepan over medium heat, stir sugar and water until dissolved. Continue cooking without stirring until syrup is golden amber, approximately 5–7 minutes.
09 - Remove the caramel from heat, immediately stir in espresso powder and crushed coffee beans, then quickly pour onto prepared baking sheet. Sprinkle with a pinch of salt. Let cool until hardened, then break into small shards.
10 - Once blondies are cooled, distribute coffee crunch over the top. Cut into 16 squares and serve.
