Pumpkin Butterscotch Blondies
recipe courtesy Smells Like Home
-2 c. all-purpose flour
-1 Tbsp. pumpkin pie spice
-1 tsp. baking soda
-3/4 tsp. salt
-1 c. unsalted butter, softened
-1 1/4 c. brown sugar
-1 large egg
-2 tsp. vanilla extract
-1 c. pumpkin puree
-1c. white chocolate chips
-1 1/2 c. butterscotch chips, divided
-Preheat oven to 350 degrees. Line a 9x13 pan with foil. Spray foil lightly with non-stick cooking spray. In a medium bowl, combine flour, pie spice, baking soda, and salt. Whisk together and set aside.
-In a bowl of a stand mixer fitted with paddle attachment, cream butter and then add brown sugar and beat at med-high speed until light and fluffy. Beat in egg and vanilla until well combined. Mix in pumpkin puree.
-With mixer on low speed, add dry ingredients until just incorporated. Fold in white chocolate chips and 1 cup of butterscotch chips. Spread batter evenly in pan and sprinkle with remaining butterscotch chips. Bake 35-40 minutes or until edges start to pull away from pan. Transfer to wire rack and cool completely before cutting.
-Use the foil edges to lift cooled blondies from pan. On a cutting board, peel foil from blondie edges, cut into squares. Enjoy!
Oh yummy, yum, yum! These have the best texture-moist, but not too gooey. You have the contrasting texture and flavor pop of the chips. It's the flavors of Fall in a little square. You can free hand the measurement of the chips to your liking, if you want. I somewhat followed the original recipe; I just added what I thought looked like a good batter/chip ratio. I didn't, but you could also sprinkle the white chocolate chips on top to have a nice contrasting color. If you have some pumpkin in your pantry or you're looking for a different way to use pumpkin other than in pie...make these!
Want more? How about a perfect seasonal dip?
-8 oz. package cream cheese (regular or light), softened
-1/2 c. packed brown sugar
-1/2 c. canned pumpkin
-1/2 tsp. pumpkin pie spice or cinnamon
In a medium bowl, using a hand mixer, beat cream cheese, brown sugar and pumpkin at medium speed until well blended. Add pie spice or cinnamon, and beat until smooth. Cover and chill for 1 hour. You can serve this with tart apple slices, graham crackers, gingersnap cookies, or whatever you think would pair nicely with this fluffy, Fall dip!
|Pumpkin dip? Apples? A kid can't resist.|
Post a Comment