Pumpkin Butterscotch Blondies
Makes 24 squares
2 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) butter, at room temperature
1 1/4 cups granulated or brown sugar
1 large egg
2 teaspoons vanilla extract
1 cup pumpkin puree
1 cup white chocolate chips
1 1/2 cups butterscotch chips
1/2 cup chopped toasted nuts (optional)
Heat oven to 350 degrees. Line a 9x13-inch baking dish with foil or parchment, leaving an overhang on the long sides. In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until fluffy, about 2 minutes. Add the egg and vanilla and beat until combined. Add the pumpkin puree and continue mixing until well combined. On low speed, add the flour mixture and mix just until incorporated. Using a rubber spatula, fold in the white chocoloate and 1 cup of the butterscotch chips (and nuts, if using).
Spread the batter evenly in the prepared pan, then sprinkle the remaining butterscotch chips over the top. Bake for 35-40 minutes, 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 moist crumbs attached. Transfer pan to a wire rack and allow to cool completely before cutting.
From Cook Like a Champion