There’s not much more I can say about these blondies other than they were FANTASTIC.  I’m mean, really, really awesome. And they got the stamp of approval from my cousin and her freshman roomie after I sent her a care package including these babies during her first college finals week. (She’s on trimesters hence the early finals.) Remember those early days of email…or the days ::gasp!:: pre email…when you ran to your mailbox hoping for something…anything!…from home? Well, since the world seems so much smaller now due to the ability to be constantly connected with each other, I know mail from home while at college is pretty rare.  However, I remember that the days when packages arrived were just the best…so why not take a few minutes and brighten someone’s day with a package of these!!   And if you don’t have anyone to send them to, keep them all to yourself.  I promise, it won’t be difficult and if it were up to Kyle, he would have kept them all to himself. You won’t question how that’s possible after you try them because they’re just soooo good.  The mix of butterscotch chips and pumpkin spice is the perfect combination and I’m pretty sure another batch will be going in the oven this weekend. Gotta keep the man happy, right? ;)

Pumpkin Butterscotch Blondies

source: adapted from Martha Stewart, via Annie’s Eats

Ingredients:

  • 2 cups all-purpose flour
  • 1 tbsp. pumpkin pie spice
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 16 tbsp. unsalted butter, at room temperature
  • 1 1/4 cups granulated sugar (or brown sugar)
  • 1 large egg
  • 2 tsp. vanilla extract
  • 1 cup pumpkin puree
  • 1 cup white chocolate chips
  • 1 1/2 cups butterscotch chips

Instructions:

  1. Preheat the oven to 350° F.  Line a 9×13-inch baking dish with foil.  In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt.  Stir together and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, 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 and 1 cup butterscotch chips with a rubber spatula.
  3. Spread the batter evenly into the prepared pan and sprinkle remaining 1/2 cup of butterscotch chips over the top of the batter.  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.
  4. To serve, lift the cake from the pan using the foil and transfer to a cutting board.  Peel off the foil and using a sharp knife, cut into 24 squares.