The Humpherys Family

Pumpkin Blondies

Recipe Added:  7/22/2013
2½ cups flour
2½ tsp cinnamon
¾ tsp ginger
½ tsp allspice
½ tsp nutmeg
½ tsp salt
1 cup butter, melted, cooled
1 cup brown sugar
 ½ cup sugar
1 egg
1 Tbsp vanilla
1 15-oz can pumpkin puree
1 cup butterscotch chips
1 cup white chocolate chips
1 cup pecans, coarsely chopped
Preheat oven to 350 F. Grease a 9x13 baking pan and line with parchment paper. In a medium bowl, whisk together flour, cinnamon, ginger, allspice, nutmeg and salt; set aside. In a large bowl, whisk together butter and sugars until completely smooth. Add egg and vanilla and whisk to incorporate.

Add pumpkin and stir until mixed. Add flour mixture to the batter and fold the mixture until combined. Fold in butterscotch and white chips, and pecans. Pour batter evenly into prepared pan.

Bake 35-40 minutes, until a toothpick inserted into center comes out clean,. Cool completely, then use the parchment handles to lift the bars out of the pan and cut into squares. Store in an airtight container room temperature for up to 5 days.
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