# 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
# Method Steps:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing enough overhang for easy removal.
02 - In a large mixing bowl, whisk the melted butter and light brown sugar until smooth. Add eggs and vanilla extract, whisking until well mixed. Stir in pumpkin purée until combined.
03 - In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, sea salt, ground cinnamon, ground ginger, and ground nutmeg.
04 - Gently fold the dry ingredients into the wet mixture until just incorporated. Do not overmix. Evenly spread the blondie batter into the prepared pan.
05 - In a medium bowl, whisk pumpkin purée, heavy cream, granulated sugar, egg, ground cinnamon, ground ginger, ground cloves, and salt until smooth and homogeneous.
06 - Carefully pour and evenly spread the pumpkin pie layer over the blondie base.
07 - Bake for 35 to 40 minutes, or until the center is just set and a toothpick inserted in the middle comes out mostly clean. Remove from oven and cool completely in the pan.
08 - Line a baking sheet with parchment paper. In a small saucepan over medium heat, combine granulated sugar and water. Stir until sugar dissolves, then allow to cook undisturbed until mixture reaches a golden amber color, approximately 5 to 7 minutes.
09 - Remove saucepan from heat, immediately stir in instant espresso powder and coarsely crushed coffee beans. Pour caramel mixture onto the prepared baking sheet and quickly sprinkle with a pinch of salt. Let cool until completely hardened, then break into small shards.
10 - Once blondies have cooled, distribute coffee crunch shards over the pumpkin pie layer. Cut into 16 evenly sized squares and serve.
