Pumpkin Butterscotch Blondies
By
Patsy Fowler
@hellchell1
1
my aunt every year makes a big batch of these for us at this time of the year we do have these at other times to but we just love hers
Ingredients
- 2 c
- all purpose flour
- 1 Tbsp
- pumpkin pie spices
- 1 tsp
- baking soda
- 3/4 tsp
- salt
- 1 c
- butter, unsalted, room temperature
- 1 1/4 c
- sugar
- 1 large
- egg
- 2 tsp
- vanilla extract
- 1 c
- canned pumpkin puree
- 1 pkg
- (12 oz) butterscotch chips
How to Make Pumpkin Butterscotch Blondies
- 1Preheat oven to 350.
- 2Line bottom and sides of a 9x13 inch baking pan with foil, leaving an overhang on the sides.
- 3In a medium bowl, whisk the first 4 ingredients together. Set aside.
- 4With an electric mixer, cream butter and sugar on medium high speed until smooth, beat in egg and vanilla until combined.
- 5Beat in pumpkin puree (don't worry if it looks curdley). Reduce speed to low and mix dry ingredients until just combined. Fold in butterscotch chips.
- 6Spread batter evenly in prepared pan. Bake until edges begin to pull away from side of pan and a toothpick inserted in center comes out with just a few moist crumbs, attached, 35-40 minutes. Cool completely in pan.
- 7Lift bars from pans (using the foil to help). Peel off foil, and use a serrated knife to cut into 24 squares.
About Pumpkin Butterscotch Blondies
Course/Dish: Other Desserts
Other Tag: Quick & Easy
