Butterscotch Pumpkin Blondies

These Butterscotch Pumpkin Blondies are extraordinary in flavor, just so delicious.  They’re completely from scratch but remain SUPER EASY!

Butterscotch Pumpkin Blondies

It has snuck up on us again folks, pumpkin season. Ok, it didn’t exactly sneak up, I have been stalking it since last year, looking for recipes to highlight it. I really love the taste of pumpkin and cannot wait to break a can out of the pantry every year.

Butterscotch Pumpkin Blondies

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These rich and delicious Pumpkin Blondies are dense and full of fall flavors like pumpkin and spices. Baked goods especially benefit from not only the flavor but the moistness that pumpkin adds. Keep them all to yourself or box up a few to share with friends, family, or a favorite teacher. My favorite way to enjoy them is with a hot cup of coffee with generous amounts of cream and sugar- go big or go home right?

Here’s what you need:

Pumpkin Blondies

In a large bowl, combine the softened butter, brown sugar, pumpkin, egg, & vanilla with a mixer until smooth.

Pumpkin Blondies

In a separate bowl, mix together the flour, pumpkin pie spice, & cinnamon. Mix the flour/spice mixture into the pumpkin mixture.

Fold in the walnuts, butterscotch, & white chocolate chips.

Pumpkin Blondies

Butterscotch Pumpkin Blondies

Spray a 9×13 dish with nonstick cooking spray. Spread the batter inside.

Butterscotch Pumpkin Blondies

Bake at 400 degrees for 45 minutes until top is browned & center is done.

Let cool, then slice into squares.

Butterscotch Pumpkin Blondies

 

Butterscotch Pumpkin Blondies

Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 ½ cups brown sugar
  • 1 Tbsp. Pumpkin Pie Spice
  • 1 tsp. ground Cinnamon
  • 1 Tbsp. Vanilla extract
  • 1 cup unsalted butter, melted
  • 1 whole egg
  • ¾ cup butterscotch chips
  • ¾ cup white chocolate chips
  • ¾ cup chopped walnuts
  • 1-15 oz. can Pumpkin puree

Directions:

Preheat oven to 400° Lightly grease or coat with non stick spray a 9×13 inch pan.
In the large bowl of a hand or stand mixer combine butter and sugar, mix until smooth. Add egg, vanilla, and pumpkin – mixing well to combine thoroughly.
In a separate bowl whisk flour, pumpkin pie spice, and cinnamon. Incorporate flour a little at a time to pumpkin mixture until fully mixed. Fold in walnuts, butterscotch and white chocolate chips.
Pour batter into baking pan and smooth with spatula. Bake for 400-45 minutes until top is golden and center is done (insert toothpick, if it comes out clean-its done).
Allow to completely cool, cut into squares, and store in an airtight container for 4-6 days.

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