Messy Cook

I am a home-body.   I love to be at home, preferably in my pajamas, with my puppy, my kitchen, my husband, and my iPod. 

On the other hand, my husband and I love to be surrounded by friends.  So, I do everything I can to make our home “the place” everyone wants to gather.  One way that I have found to entice friends over: food.  It is amazing how easy it is to whip up a quick pan of say, pumpkin blondies, stick them in the oven, sit back and listen to the swooning.      

The combination of butterscotch chips, white chocloate chips and pumpkin is out of this world.  In the fall, and winter when I am craving pumpkin, I prefer these bars to brownies. 

Pumpkin Blondies

Adapted from Annie’s Eats, originally from Martha Stewart

MessyCook Note: I used dark brown sugar for the sweetener in this recipe, but regular brown sugar, light brown sugar, or granulated sugar can all be used interchangeably.  I love the deep rich flavor and amber color that the dark brown sugar gives to these bars. 

2 cups all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. baking soda
¾ tsp. salt
16 tbsp. unsalted butter, at room temperature
1¼ cups dark brown sugar
1 large egg
2 tsp. vanilla extract
1 cup pumpkin puree
1 cup white chocolate chips
1 cup butterscotch chips
¾ cup walnuts

 
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.

 In the bowl of an electric mixer, 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 chips, butterscotch chips, and nuts with a rubber spatula.

 Spread the batter evenly into the prepared pan.  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.  

 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.  The blondies will stay fresh 3-4 days at room temperature.