Pumpkin Butterscotch Blondies Recipe – bet you can’t eat just one!

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photo: Amy for we heart this

I absolutely LOVE the Fall. Football season, the changes in the weather and nature and of course, it’s the perfect time to start baking again. One of my favorite Fall ingredients is pumpkin, and the team at wht seems to agree! In fact, I’m so obsessed, when the weather changed this year, I kept an eye out for when the Libby’s Pumpkin Puree (it’s the best one, imo) would hit the shelves, and when it finally did, I stocked up!

My favorite pumpkin recipes include breads, pies, cheesecake and cookies, but this year, I wanted to try something a little different. I remembered reading about pumpkin blondies last year, and wanted to bake some, but time just got away from me. So, when I looked through my Google Reader favorites, and saw this recipe starred, I just knew I had to make them immediately!

This is one recipe that I really regret waiting a year to make. Originally a recipe from good old Martha Stewart (is there anything she can’t bake?) featuring pumpkin and chocolate chips, this is a tweaked version from the blog Annie’s Eats (I found it via Smells Like Home) adding butterscotch to the mix – which seems even more like Fall to me. (Of course, you could make both versions if it’s just too hard of a decision to make.)

This recipe is very simple to throw together, and I guarantee you that if you love pumpkin, you are going to want to eat the whole pan. I baked up a batch of these for the family on a Friday night, and they were completely gone by the end of the weekend!

Pumpkin Butterscotch Blondies
Source: Martha Stewart (adaptation via Annie’s Eats)

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp. pumpkin pie spice
• 1 tsp. baking soda
• 3/4 tsp. salt
• 16 tbsp. unsalted butter, at room temperature
• 1 1/4 cups granulated sugar (or brown sugar)
• 1 large egg
• 2 tsp. vanilla extract
• 1 cup pumpkin puree
• 1 cup white chocolate chips
• 1 1/2 cups butterscotch chips

Directions:

1) Preheat the oven to 350° F. Line a 9×13-inch baking dish with foil.

2) In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.

3) Using an electric mixer fitted with the paddle attachment and a new bowl, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Next, beat in the egg and vanilla until well combined. Then, mix in the pumpkin puree. With the mixer on low speed add the dry ingredients and mix just until incorporated.

4) Fold in the white chocolate and 1 cup butterscotch chips with a rubber spatula.

5) Spread the batter evenly into the prepared pan and sprinkle remaining 1/2 cup of butterscotch chips over the top of the batter. 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.

6) Transfer the pan to a wire rack and let cool completely before cutting.

7) 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.

we heartsters – What are your favorite recipes for the Fall? Do they involve pumpkin? Share them in the comments!