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Pumpkin Butterscotch Blondies

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

Pumpkin blondies with butterscotch and white chocolate chips – perfect for fall!

(Recipe originally found via Smells Like Home, originally from Martha Stewart. Click on ‘Related Blog Post” to access my post, and the original.)

Ingredients

  • 2 cups All-purpose Flour
  • 1 Tablespoon Pumpkin Pie Spice
  • 1 teaspoon Baking Soda
  • ¾ teaspoons Salt
  • 2 sticks Unsalted Butter, Room Temperature
  • 1-¼ cup Granulated Sugar
  • 1 whole Large Egg
  • 2 teaspoons Vanilla Extract
  • 1 cup Pumpkin Puree
  • 1 cup White Chocolate Chips
  • 1 cup Butterscotch Chips

Preparation

Preheat the oven to 350° F. Line a 9×13-inch baking dish with foil (make sure there is extra foil hanging off at both ends – you’ll use this to pull the finished product out of the pan). In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.

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 puree. 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.

Spread batter evenly into the prepared pan. 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.

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.

2 Comments

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Maggie of A Bitchin' Kitchen on 12.21.2010

Thanks for the review – I’m glad you enjoyed them!

– Maggie

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frickeamber on 12.18.2010

these are FANTASTIC. i have made these 10+ times and everyone always loves them. even people who do not care for pumpkin absolutely adore these bars. such a nice change up from pumpkin pie. love love love these

3 Reviews

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terrilw on 10.26.2017

Excellent! I cut the recipe in half and baked in an 8×8 pan. Turned out beautifully.

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vtunell on 12.7.2013

Easy, flavorful, and a real hit with everyone who tried it!

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frickeamber on 12.18.2010

these are FANTASTIC. i have made these 10+ times and everyone always loves them. even people who do not care for pumpkin absolutely adore these bars. such a nice change up from pumpkin pie. love love love these

sorry that went in the wrong spot, but i wanted to badly to rate it so i guess its doubled up :)

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