Pumpkin Butterscotch Blondies Recipe

Name: Pumpkin Butterscotch Blondies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups All-purpose Flour; 1 Tablespoon Pumpkin Pie Spice; 1 teaspoon Baking Soda; 3/4 teaspoons Salt; 2 sticks Unsalted Butter, Room Temperature; 1-1/4 cup Granulated Sugar; 1 whole Large Egg; 2 teaspoons Vanilla Extract; 1 cup Pumpkin Puree; 1 cup White Chocolate Chips; 1 cup Butterscotch Chips

Servings: persons

2 cups All-purpose Flour
1 Tablespoon Pumpkin Pie Spice
1 teaspoon Baking Soda
3/4 teaspoons Salt
2 sticks Unsalted Butter, Room Temperature
1-1/4 cup Granulated Sugar
1 whole Large Egg
2 teaspoons Vanilla Extract
1 cup Pumpkin Puree
1 cup White Chocolate Chips
1 cup Butterscotch Chips

1
Preheat the oven to 350u00b0 F. Line a 9x13-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.
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 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.
3
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.
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.

1402

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups All-purpose Flour, 1 Tablespoon Pumpkin Pie Spice, 1 teaspoon Baking Soda, 3/4 teaspoons Salt, and more.

Yes, Pumpkin Butterscotch Blondies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Butterscotch Blondies

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