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
- 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
- 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.
- 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.
- 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.
- Lift bars from pan (using the foil to help). Peel off foil, and use a serrated knife to cut into 24 squares.
Recipe barely adapted from: Martha Stewart
RavieNomNoms says
These look absolutely amazing!!! Nicely done my dear!
Angie says
These are so yum! A perfect fall treat.
Carina says
so devine!
cakes-carina.blogspot.de
Warm Vanilla Sugar says
These are so pretty!
Cassie @ Bake Your Day says
No apologies needed…bring on the pumpkin! Have fun on the tour, can’t wait to follow on IG!
Becca- cookie jar treats says
Oh this looks fantastic. I haven’t had a blondie in such a long time.
SamanthaFrommHaddow says
I’m thinking pumpkin gluten free monster cookies might be next…
Joanne (Eats well with others) says
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.
Laura Dembowski says
I love blondies and adding pumpkin is such a great idea! I’ve been making tons of pumpkin goodies too :)
Heidi Szczepanski says
These look delicious. I love butterscotch and pumpkin so they should be pretty good. Thank you for sharing the recipe.
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Jessica says
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)
Sally says
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!