Pumpkin Butterscotch Blondies

Pumpkin Butterscotch Blondies Recipe

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Patsy Fowler


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


★★★★★ 1 vote

24 bars
15 Min
35 Min


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2 c
all purpose flour
1 Tbsp
pumpkin pie spices
1 tsp
baking soda
3/4 tsp
1 c
butter, unsalted, room temperature
1 1/4 c
1 large
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.

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About Pumpkin Butterscotch Blondies

Course/Dish: Other Desserts
Other Tag: Quick & Easy

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