Pumpkin Blondies
Recipe type: Dessert
Pumpkin blondes with butterscotch, pecans and white chocolate chips.
  • 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
  1. Heat your oven to 350 degrees. Spray a 13x9 glass pan with cooking spray and line with parchment paper. Set aside.
  2. In a medium sized bowl, whisk together the flour, cinnamon, pumpkin pie spice & salt. Set aside.
  3. 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.
  4. Add the flour mixture to the batter and then use a rubber spatula to fold the mixtures together until no pockets of flour remain.
  5. 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.
  6. 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 by Baked in AZ at https://bakedinaz.com/pumpkin-blondies/