Pumpkin-Butterscotch Blondies

Who doesn’t love a double-duty treat? These moist, chewy squares are the perfect complement to a classic cookie tray, but for a decadent dessert, try them warm from the oven with a scoop of vanilla ice cream.

Regan Burns Cafiso

Review now

Dessert

Ingredients

1 1/2 cups all-purpose flour		2 large eggs
3/4 teaspoon baking powder		1/2 cup canned pumpkin puree
3/4 teaspoon coarse kosher salt		1 teaspoon pure vanilla extract
1 cup packed light-brown sugar		2/3 cup butterscotch chips
2 tablespoons granulated sugar		2/3 cup chopped pecans
7 tablespoons unsalted butter, melted

directions

Total:

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

Enter Kitchen View

1
Heat oven to 350 degrees. Line an 8x8 glass baking dish with foil; spray or butter foil. In a small bowl, combine flour, baking powder, and salt; set aside.
2
Place sugars in a large bowl; stir in melted butter. Add eggs, one at a time, whisking to combine. Add pumpkin and vanilla, stirring until smooth. Add dry ingredients to sugar mixture, stirring until just combined. Fold in butterscotch chips and pecans.
3
Transfer batter to prepared pan, smooth top, and bake until edges are lightly golden and a cake tester inserted into the center comes out with just a few moist crumbs attached, about 40 minutes. Transfer to rack and cool 1 hour, then use foil to lift blondies from pan and place on rack until completely cool. Remove foil before cutting into squares with a serrated knife.

Chime In

iVillage

Pumpkin-Butterscotch Blondies

Ingredients

directions