Pumpkin Blondies

Recipe adapted from Sugarcrafter

I hope you guys aren’t getting sick of pumpkin recipes yet, because I have at least two more in the works! I was a little disappointed with the very first blondies I made, certainly not because of the taste, but of how thin they turned out. I was a little nervous to try making some again but this recipe was just too hard to resist. I really don’t care much for coconut so I had to leave it out. I remember a fellow blogger talking about how great the combination of pumpkin and butterscotch was so I decided to give it a try, and I’m so glad I did! This recipes contains all of the classic flavors that go along with pumpkin (cinnamon, nutmeg and cloves), but the white chocolate and butterscotch are excellent as well. The texture is so moist and almost cake-like. This is definitely another option for those of you looking for some Thanksgiving dessert options other than pumpkin pie. Enjoy!

Pumpkin Blondies
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1 cup (2 sticks) butter, room temperature
1 1/2 cups brown sugar
1 egg
1 tsp vanilla
1 cup pumpkin
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 cup white chocolate chips
1/2 cup butterscotch chips

Preheat oven to 350 degrees. In a large bowl cream together the butter and brown sugar. Add egg and vanilla, then pumpkin. In a separate bowl combine together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Add to the pumpkin mixture and mix well. Add in white chocolate chips and butterscotch chips.
Spread the batter into a greased 9 x 9 inch baking pan. Place in oven and bake 35-40 minutes. Cool completely before cutting.