Pumpkin Butterscotch Blondies


I love fall. I love the weather, the clothes, the colors, the food! Each year I like to welcome fall with a recipe of some sort. Even if you don’t like fall (blasphemy!) or the weather or the clothes or the colors or the food, you’ll love these blondies.

pumpkin butterscotch blondies

Source: slightly adapted from Annie’s Eats
2 cups flour
1 T. pumpkin pie spice (or just fill a tablespoon with equal parts cloves, nutmeg, cinnamon and all spice)
1 tsp. baking soda
¾ tsp. salt
16 T. butter, at room temperature
1¼ cups sugar
1 large egg
2 tsp. vanilla extract
1 cup pumpkin puree
1 cup chocolate chips
1 cup butterscotch chips
½ cup chopped, toasted nuts (optional)

Preheat the oven to 350. Line a 9×13-inch baking dish with parchment paper
1. In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.
2. In a larger bowl, beat together the butter and sugar on with an electric mixer on medium-high speed until light and fluffy, about 2 minutes.
3. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree.
4. With the mixer on low speed add the dry ingredients and mix just until incorporated. 5. Fold in the chocolate and butterscotch chips (and nuts, if using) with a rubber spatula.
6. Spread the batter evenly into the prepared pan. Bake about 35-40 minutes (check at 30 mins. to avoid over-baking). Let them cool for a little before serving.


One Comment Add yours

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