Pumpkin Spiced Blondies with Butterscotch Chips
“The house smells like a fall candle right now.”
What screams fall more than pumpkin spiced anything and everything? These pumpkin spiced blondies are the perfect way to celebrate fall and are levelled up with the addition of butterscotch chips. With the nutty warmth flavor in them, they are sure to please any crowd. Make for just a casual weekday, friendsgiving, thanksgiving, or any other occasion.
My roommates can attest that these were amazing and they were eaten up in just a few days.
Pumpkin Spiced Blondies with Butterscotch Chips
Warm spices and butterscotch chips come together in this scrumptious fall dessert. Perfect for a cozy night in, friendsgiving, or thanksgiving, they are surely a crowd pleaser.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup pumpkin purée
- 1 1/2 sticks unsalted butter softened
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 egg room temperature
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup butterscotch chips + more on top
Instructions
- Preheat oven to 350° and grease and line a 8×8 pan with parchment paper, leaving edges hanging over so it is easy to take out of pan afterwards.
- Beat butter and sugars together in a stand mixer (or with a hand mixer) on medium-high speed until pale and fluffy, about 2-3 minutes.
- Meanwhile in a separate bowl, mix dry ingredients together.
- Once butter is pale and fluffy, add pumpkin purée and mix well. It will look a little clumpy (that is okay).
- Then, add vanilla and egg. Beat until just combined.
- Add dry ingredients to wet in 2 batches. Mix until incorporated.
- Add butterscotch chips, and then add batter to pan. Top with more butterscotch chips.
- Bake for about 35 minutes or until a toothpick comes out clean.
- Allow to cool in pan for 10 minutes, then finish cooling on a wire rack. Cut into 9 slices and enjoy!
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