Pumpkin Blondies

🥘 Ingredients

• all-purpose flour 2 cups
• pumpkin pie spice 1 tbsp
• baking soda 1 tsp
• kosher salt 1 tsp
• unsalted butter 1 cup
• granulated sugar 1 ¼ cups
• egg 1 large
• vanilla extract 2 tsp
• pumpkin purée 1 cup
• white chocolate chips 1 cup
• butterscotch chips 1 cup
• chopped pecans or walnuts ½ cup

1. 1

   Heat the oven to 350 degrees. Line a 9-by-13-inch baking pan with foil, then spray with nonstick baking spray.
2. 2

   In a medium bowl , combine the all-purpose flour , pumpkin pie spice , baking soda and kosher salt . Stir together and set aside.
3. 3

   In the bowl of an electric mixer fitted with the paddle attachment , beat together the unsalted butter (at room temperature) and granulated sugar on medium-high speed until light and fluffy, about 2 minutes . Beat in the egg and vanilla extract until well combined.
4. 4

   With the mixer on low, add the pumpkin purée and beat until well blended. (It will look curdled at this point, and that’s OK!)
5. 5

   Add the dry ingredients and mix until just incorporated. With the mixer still on low, add the white chocolate chips and butterscotch chips (and chopped pecans or walnuts , if using), and mix until combined.
6. 6

   Spread the batter evenly into the prepared pan. Bake until the edges begin to pull away from the sides and a toothpick inserted in the center comes out with just a few crumbs, 30 minutes to 35 minutes . Transfer the pan to a wire rack to cool completely before cutting.
7. 7

   To serve, lift the blondies from the pan using the foil, transfer to a cutting board and peel off the foil. Cut into 24 squares using a sharp knife .