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Pumpkin Butterscotch Blondies

October 5, 2012 by Audra 13 Comments

Ok, one last pumpkin recipe for you this week. (I warned you that my kitchen had gotten overtaken with the stuff!)  Since getting back to town I’ve been taking treats to all my agents, and I needed something that could easily be transported and stored. I also always try to bring them seasonal treats, so there you have it. I promise to give some other fall flavors love next week!

These blondies come together in no time, and the mix-in combinations are endless! Butterscotch seemed like the obvious choice to go with all the spices, but other chips/nuts/crunchies would be great too. I personally don’t like the thought of mixing chocolate and pumpkin, so this was a great combo for me. But feel free to take some creative liberties!

There you have it! Have a wonderful weeekend. I actually have some fun things planned. Tomorrow- Andy and I are doing an all day walking tour around the perimeter of Manhattan! I’ve been wanting to do it for ages, and tomorrow seems like the perfect day before it gets too cold. We have lots of food stops planned along the way, and I’ll be sure to share instagram photos along the way. (I’m @AudraFullerton on Instagram in case you don’t follow me.)

Sunday I’m hosting a football party at the apartment! I’m still finalizing the menu, but I’m thinking lots of chili and cornbread…I hope you all have fun things planned too. TGIF! xo

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Pumpkin Butterscotch Blondies
 
Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon pumpkin-pie spice
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1¼ cups sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup canned pumpkin puree
  • 1 package (12 ounces) butterscotch chips
Instructions
  1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on the sides. In a medium bowl, whisk the first 4 ingredients together; set aside.
  2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (don't worry if it looks curdle-y). Reduce speed to low, and mix in dry ingredients until just combined. Fold in butterscotch chips.
  3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
  4. Lift bars from pan (using the foil to help). Peel off foil, and use a serrated knife to cut into 24 squares.
3.5.3251

Recipe barely adapted from: Martha Stewart

Filed Under: Bars, Blondies, Recipes Tagged With: Butterscotch, Pumpkin

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Comments

  1. RavieNomNoms says

    October 5, 2012 at 1:39 pm

    These look absolutely amazing!!! Nicely done my dear!

    Reply
  2. Angie says

    October 5, 2012 at 1:48 pm

    These are so yum! A perfect fall treat.

    Reply
  3. Carina says

    October 5, 2012 at 1:57 pm

    so devine!

    cakes-carina.blogspot.de

    Reply
  4. Warm Vanilla Sugar says

    October 5, 2012 at 5:43 pm

    These are so pretty!

    Reply
  5. Cassie @ Bake Your Day says

    October 5, 2012 at 6:13 pm

    No apologies needed…bring on the pumpkin! Have fun on the tour, can’t wait to follow on IG!

    Reply
  6. Becca- cookie jar treats says

    October 6, 2012 at 2:08 am

    Oh this looks fantastic. I haven’t had a blondie in such a long time.

    Reply
  7. SamanthaFrommHaddow says

    October 6, 2012 at 6:02 am

    I’m thinking pumpkin gluten free monster cookies might be next…

    Reply
  8. Joanne (Eats well with others) says

    October 6, 2012 at 11:12 am

    I LOVE that pumpkin has overtaken your kitchen! I can’t get enough of hte stuff. These brownies look majorly addictive. I love the pumpkin/butterscotch combo.

    Reply
  9. Laura Dembowski says

    October 6, 2012 at 2:24 pm

    I love blondies and adding pumpkin is such a great idea! I’ve been making tons of pumpkin goodies too :)

    Reply
  10. Heidi Szczepanski says

    October 8, 2012 at 4:01 pm

    These look delicious. I love butterscotch and pumpkin so they should be pretty good. Thank you for sharing the recipe.
    Buy Here Pay Here

    Reply
  11. Jessica says

    October 8, 2012 at 10:58 pm

    Oh my goodness. YUM! Those look so good! I’ve been on a pumpkin craze, so these will definitely be on my to-bake list this month! Thanks for sharing :)

    -Jessica (Sew In Love)

    Reply
  12. Sally says

    October 9, 2012 at 2:24 am

    Audra! I love love love blondies. I like them more than brownies! And mixing pumpkin and butterscotch together is a lovely idea – I don’tt hink I’ve ever tried a butterscotch chip in a pumpkin recipe before! Hope you’re having an amazing weekend and the football party yesterday was a blast!

    Reply

Trackbacks

  1. Pumpkin butterscotch cupcakes | Of Pots and Pens says:
    November 20, 2014 at 11:23 pm

    […] Adapted from The Baker Chick […]

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