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Tuesday, October 18, 2011

Pumpkin Butterscotch Blondies

I love Fall! The weather is starting to get colder but not so cold where I need to dig out my heavy coat, scarf, hat, gloves, and boots. Just a sweater does nicely. I can start making soups and stews. I can break out the pumpkin recipes. Pumpkin! Mmmmm, yummy! These bad boys were scrumptious. These are like eating cake and candy all rolled into one. Soooooooo Goooooood!!!
Make these today.

Pumpkin Butterscotch Blondies
from Smells Like Home

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2 cups all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. baking soda
3/4 tsp. salt
2 sticks unsalted butter, at room temperature
1 1/4 cups granulated sugar (or brown sugar)
1 large egg
2 tsp. vanilla extract
1 cup canned pumpkin
1 cup white chocolate chips
1 1/2 cups butterscotch chips


  1. Preheat the oven to 350° F. Line a 9×13-inch baking dish with foil. In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin. With the mixer on low speed add the dry ingredients and mix just until incorporated. Fold in the white chocolate and butterscotch chips with a rubber spatula.
  3. Spread the batter evenly into the prepared. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes. Transfer the pan to a wire rack and let cool completely before cutting.
  4. To serve, lift the cake from the pan using the foil and transfer to a cutting board. Peel off the foil and using a sharp knife, cut into 24 squares.

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