Friday, October 24, 2014

Pumpkin Blondies

· 2 ½ cups all-purpose flour
· 1 tablespoon pumpkin pie spice
· ½ teaspoon salt
· 1 cup unsalted butter, melted and cooled to room temperature
· 1 cup dark brown sugar
· ½ cup white sugar
· 1 egg
· 1 tablespoon vanilla
· 1 (15 ounce) can pure pumpkin puree (not pumpkin pie filling)
· 1 cup butterscotch chips
· 1 cup white chocolate chips
· 1 cup chopped pecans

1. Preheat oven to 350 degrees. Grease an 8x8-inch, 9x9-inch or 9x13-inch, depending on preference of thickness of bars. Line the pan with parchment paper with an overhang on both sides. Set aside.
2. In a medium bowl, whisk together flour, pumpkin pie spice and salt.
3. In a large bowl, mix together butter and sugars with an electric mixer until no lumps remain. Add the egg and vanilla and mix until combined. Add the pumpkin and mix to combine.
4. Slowly add the flour mixture until incorporated.
5. Fold in the butterscotch chips, white chocolate chips and chopped pecans with a spatula.
6. Pour batter into the prepared baking pan and bake for 40-50 minutes or until a toothpick inserted into the center comes out clean.
7. Set the pan on a wire rack and let cool completely. To remove, lift the bars out with the parchment paper and cut into squares. Store in an airtight container for up to 5 days.

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