PUMPKIN BUTTERSCOTCH BLONDIES
my aunt every year makes a big batch of these for us at this time of the year we do have these at other times to but we just love hers
Provided by Patsy Fowler @hellchell1
Categories Other Desserts
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Line bottom and sides of a 9x13 inch baking pan with foil, leaving an overhang on the sides.
- In a medium bowl, whisk the first 4 ingredients together. Set aside.
- With an electric mixer, cream butter and sugar on medium high speed until smooth, beat in egg and vanilla until combined.
- Beat in pumpkin puree (don't worry if it looks curdley). Reduce speed to low and mix dry ingredients until just combined. Fold in butterscotch chips.
- Spread batter evenly in prepared pan. Bake until edges begin to pull away from side of pan and a toothpick inserted in center comes out with just a few moist crumbs, attached, 35-40 minutes. Cool completely in pan.
- Lift bars from pans (using the foil to help). Peel off foil, and use a serrated knife to cut into 24 squares.
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