Fall has always been my favorite season o' eating (hmmm, though I might say this around Christmas too...and spring when berries are in season...and...never mind, let's just say I love fall food). This year is no different for the most part, except I have a little more time to actually bake now that that whole pesky dissertation thing is behind me :-)
I keep reading about pumpkin blondie variations, and decided to go with one from Annie's Eats.
I pretty much followed the recipe, but have added a few more details/very slight twists below.
Ingredients:
2 cups all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. baking soda
1 tsp. salt
16 tbsp. butter, at room temperature
1¼ cups granulated sugar
1 large egg
2 tsp. vanilla extract
1 cup pumpkin puree
1 cup white chocolate chips
1 cup butterscotch chips
½ cup chopped, toasted pecans
Directions: Preheat the oven to 350° F. Grease a 9x13-inch baking dish.
In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.
With an electric mixer, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree.
With the mixer on low speed add the dry ingredients and mix just until incorporated. Fold in the white chocolate, butterscotch chips, and nuts with a rubber spatula. Spread the batter evenly into the prepared pan. 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. Transfer the pan to a wire rack and let cool completely before cutting into 24 squares.
I keep reading about pumpkin blondie variations, and decided to go with one from Annie's Eats.
I pretty much followed the recipe, but have added a few more details/very slight twists below.
Ingredients:
2 cups all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. baking soda
1 tsp. salt
16 tbsp. butter, at room temperature
1¼ cups granulated sugar
1 large egg
2 tsp. vanilla extract
1 cup pumpkin puree
1 cup white chocolate chips
1 cup butterscotch chips
½ cup chopped, toasted pecans
Directions: Preheat the oven to 350° F. Grease a 9x13-inch baking dish.
In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.
With an electric mixer, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree.
With the mixer on low speed add the dry ingredients and mix just until incorporated. Fold in the white chocolate, butterscotch chips, and nuts with a rubber spatula. Spread the batter evenly into the prepared pan. 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. Transfer the pan to a wire rack and let cool completely before cutting into 24 squares.
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