I made these Pumpkin Butterscotch Bars for the first time last Thanksgiving and really enjoyed them. The texture is a little more cake-like than blondie-like, but they are full of pumpkin flavor. I used half butterscotch chips and half white chocolate chips, but you could certainly use all butterscotch chips if you wanted. Some toasted pecans or walnuts would be a good addition too!
- 2 cups flour
- 1 tbl. pumpkin pie spice
- 1 tsp. baking soda
- ¾ tsp. salt
- 1 cup unsalted butter, room temperature
- 1¼ cups sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 1 cup canned pumpkin puree
- 1½ cup butterscotch chips
- 1 cup white chocolate chips
- Preheat the oven to 350 degrees. Line a 9 x 13 pan with baking foil, leaving an overhang on the sides.
- Whisk together the flour, pumpkin pie spice, baking soda and salt, then set aside.
- Use a mixer to cream the butter and sugar on medium-high speed until smooth. Mix in the eggs and vanilla until combined. Beat in the pumpkin (the mixture may look curdled- don't worry about it). Stir in the dry ingredients until just combined. Fold in the butterscotch and white chocolate chips.
- Spread the batter evenly in the prepared pan. Bake for about 35 minutes until a toothpick inserted near the middle comes out clean, be careful not to overbake. Cool in the pan for about 15 minutes, then lift the blondies out using the foil and place them on a wire rack to cool completely.
Adapted from Martha Stewart