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 8x8 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!