Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
In a large bowl, combine pumpkin puree, brown sugar, granulated sugar, and melted butter. Stir until smooth and creamy.
Mix in the eggs one at a time, followed by vanilla extract, until fully incorporated.
In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry mixture to the wet ingredients, stirring gently until no flour streaks remain.
Fold in the chopped pecans for a nutty crunch.
Pour the batter evenly into the prepared pan and smooth the top with a spatula. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the blondies to cool completely before slicing into squares. Serve plain or topped with caramel sauce or ice cream for extra indulgence.
