These pumpkin blondies are loaded with rich flavors of fall and a thick gooey texture. These cookie bars are packed with white chocolate chips, butterscotch chips and pecans.
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Course: Cookies, Dessert
Cuisine: Fall Baking
Keyword: pumpkin blondies
Servings: 24bars
Calories: 273kcal
Author: Nikki Gladd
Ingredients
1cupunsalted butter, at room temperature
½cupgranulated sugar
1cupbrown sugar, light or dark
2teaspoonsvanilla extract
15oz.pure pumpkin puree(NOT pumpkin pie filling)
2 ½cupsall-purpose flour
½teaspoonsalt
2teaspoonsground cinnamon
½teaspoonground ginger
½teaspoonground allspice
¼teaspoonground nutmeg
1cuppecan pieces
1cupbutterscotch chips
1cupwhite chocolate chips
Instructions
Preheat oven to 350°F. Line a 9x13-inch pan with foil -- allow the foil to hang over the edge for easy removal. Grease with nonstick spray. Set aside.
In a large mixing bowl, beat the butter and sugars until combined. Add the egg and vanilla; mix well. Beat in the pumpkin.
In a separate medium bowl, whisk together the flour, salt and spices. Gradually add to the pumpkin mixture. Fold in the pecan pieces and chips.
Pour batter into the prepared pan and spread into even layer. Bake on center rack for 35 to 40 minutes, until toothpick comes out clean. Do not overbake -- they will continue to bake after you remove from oven and while they cool.
Remove from oven and allow to cool completely. Lift foil to remove bars from pan and slice into 24 squares.
Notes
Store in an airtight container for 3 to 5 days at room temperature.