Pumpkin Butterscotch Blondies

Name: Pumpkin Butterscotch Blondies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 24 bars
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

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By Patsy Fowler
@hellchell1

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

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

24 bars

Prep:

15 Min

Cook:

35 Min

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
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How to Make Pumpkin Butterscotch Blondies

Step-by-Step

Preheat oven to 350.
Line bottom and sides of a 9x13 inch baking pan with foil, leaving an overhang on the sides.
In a medium bowl, whisk the first 4 ingredients together. Set aside.
With an electric mixer, cream butter and sugar on medium high speed until smooth, beat in egg and vanilla until combined.
Beat 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.
Spread 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.
Lift bars from pans (using the foil to help). Peel off foil, and use a serrated knife to cut into 24 squares.