🥘 Ingredients
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all-purpose flour2 c
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baking soda1 tsp
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butterscotch chips1 c
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chopped pecans or walnuts1/2 c
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egg1 large
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granulated sugar1.25 c
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kosher salt1 tsp
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pumpkin pie spice1 Tbsp
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pumpkin purée1 c
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unsalted butter1 c
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vanilla extract2 tsp
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white chocolate chips1 c
🍳 Cookware
- 9-by-13-inch baking pan
- medium bowl
- bowl of an electric mixer
- paddle attachment
- wire rack
- cutting board
- sharp knife
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1Heat the oven to 350 degrees. Line a 9-by-13-inch baking pan with foil, then spray with nonstick baking spray.
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2In a medium bowl , combine the all-purpose flour , pumpkin pie spice , baking soda and kosher salt . Stir together and set aside.all-purpose flour: 2 c, pumpkin pie spice: 1 Tbsp, baking soda: 1 tsp, kosher salt: 1 tsp
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3In 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.unsalted butter: 1 c, granulated sugar: 1.25 c, egg: 1 large, vanilla extract: 2 tsp
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4With the mixer on low, add the pumpkin purée and beat until well blended. (It will look curdled at this point, and that’s OK!)pumpkin purée: 1 c
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5Add 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.white chocolate chips: 1 c, butterscotch chips: 1 c, chopped pecans or walnuts: 1/2 c
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6Spread 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.
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7To 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 .