PUMPKIN PIE BLONDIES

Pumpkin Pie Blondies image

A pumpkin butterscotch brownie with a pie crust twist.

Provided by NJmom

Categories Fruits and Vegetables Vegetables Squash

Time 40m

Yield 18

Number Of Ingredients 13

Ingredients

cooking spray
1 (9 inch) prepared pie dough, thawed if frozen
¼ cup butter at room temperature
1 cup brown sugar
2 eggs
1 (15 ounce) can pumpkin puree
1 ¼ cups all-purpose flour
1 tablespoon pumpkin pie spice
½ teaspoon baking soda
½ teaspoon salt
1 (11 ounce) package butterscotch chips
½ (2.25 ounce) package chopped pecans
2 tablespoons confectioners' sugar, or to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch pan with cooking spray.
Mold the pie crust to fit the pan. It may be thin in some spots; that's ok, just try to get it as even as possible.
Beat butter and brown sugar together with an electric mixer in a large bowl until smooth. Beat 1 egg into the butter until completely blended; repeat with the second egg.
Mix flour, pumpkin pie spice, baking soda, and salt together in a separate bowl. Add to pumpkin mixture and beat to combine. Fold butterscotch chips and pecans into the mixture; pour into the pie crust.
Bake in preheated oven until a knife inserted in the center comes out clean, 25 to 35 minutes. Dust with confectioners' sugar.

Nutrition Facts : Calories 279.4 calories, Carbohydrate 37.3 g, Cholesterol 25 mg, Fat 12.7 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 7 g, Sodium 255.4 mg, Sugar 24.5 g