In case you haven’t noticed, I have a thing for brownies. I wold much rather have a brownie over cake any day! Unless the cake has a really great, thick layer of buttercream frosting, I usually can “take it or leave it.” So I try to “leave it” and save room for something I really like.
We had a Halloween party or “Trunk or Treat” at our church the other day. I didn’t go (I stayed home with my new little guy) but my husband took the kids and had signed up to bring a dessert. I recently come across this recipe and thought it was the perfect dessert for him to bring to the party.
- 2½ cups flour
- 1½ teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup butter, melted and cooled to room temperature
- 1 cup dark brown sugar
- ½ cup white sugar
- 1 egg
- 1 tablespoon vanilla
- 1 (15 ounce) can pumpkin puree
- 1 cup butterscotch chips
- 1 cup white chocolate chips
- 1 cup pecans, chopped
- Heat your oven to 350 degrees. Spray a 13x9 glass pan with cooking spray and line with parchment paper. Set aside.
- In a medium sized bowl, whisk together the flour, cinnamon, pumpkin pie spice & salt. Set aside.
- In a large bow, whisk together the melted butter, brown sugar & white sugar until smooth and no lumps remain. Add the egg and vanilla and whisk till blended. Add the pumpkin and whisk again until fully incorporated.
- Add the flour mixture to the batter and then use a rubber spatula to fold the mixtures together until no pockets of flour remain.
- Fold in the butterscotch chips, white chocolate chips and pecans. Pour the batter into the prepared pan and bake for 35 to 40 inures or until a thin knife inserted into the cent comes out clean.
- Set the pan on a wire rack to cool completely. Use the parchment paper to life the bars out of the pan and cut into desired size squares. These can be stored in an airtight container for up to 5 days.
Recipe Source: adapted from Brown Eyed Baker (I used pumpkin pie spice instead of using ginger, allspice & nutmeg separate)