Preheat the oven to 350 degrees. Prepare an 8x8 pan by lining it with parchment paper.
In a large bowl, combine pumpkin puree and melted coconut oil. Add in room temperature maple syrup, eggs, vanilla extract and pumpkin pie spice and stir until combined. Be sure all of your ingredients are room temperature in order to avoid the coconut oil becoming hard chunks as you mix.
Add your flour, baking powder, salt, and roughly chopped pecans and chocolate chips to the mixture. The chopping will ensure you have more mix-ins in every bite! Stir until just combined.
Spread the mixture evenly into your pan, and sprinkle additional pecans and chocolate tips on top if desired.
Bake for 35 minutes, and then remove the pan and allow it to cool for 10 minutes before slicing the blondies into 16 squares.
Notes
Be sure your maple syrup and eggs are at room temperature before stirring them into the pumpkin and coconut oil mixture - otherwise, the coconut oil will harden and form chunks in the dough!
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/10/12/pumpkin-blondies/