Ok, one last pumpkin recipe for you this week. (I warned you that my kitchen had got caught up with the stuff!) Since the return to the city, I take treats to all my officers, and I needed something that could be easily transported and stored. I also always try to bring their seasonal treats, so there you have it. I promise to give other autumn flavors like next week!
These blondies meet in a short time, and mixing in the combinations are endless! Butterscotch seemed the obvious choice to go with all the spices, but other chips / nuts / crunchies would be great too. I personally do not like the idea of mixing chocolate and pumpkin, so this was a great combo for me. But feel free to take some creative liberties!
There you have it! Have a wonderful weeekend. I did some fun things planned. Tomorrow- Andy and I are doing a walk all day around the perimeter of Manhattan! I wanted to do for ages, and tomorrow seems like the perfect day before it is too cold. We have plenty of food scheduled stops along the way, and I will certainly share photos instagram along the way. (I @AudraFullerton on Instagram if you do not follow me.)
Sunday I organize a football party at the apartment! I am still finalizing the menu, but I think a lot of chili and corn bread ... I wish you all the fun things planned too. TGIF! xo
- 2 cups all purpose
- 1 tablespoon of pumpkin spice-pie
- 1 teaspoon of baking soda
- ¾ teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1¼ cups sugar
- 1 large egg
- 2 teaspoons 'vanilla extract
- 1 cup canned pumpkin puree
- 1 package (12 oz) butterscotch chips
- Preheat oven to 350 degrees. Line the bottom and sides of a mold 9 by 13 inches of foil, leaving an overhang on the sides. In a medium bowl, whisk together first 4 ingredients; set aside
- With an electric mixer, beat butter and sugar on medium high speed until smooth. beat the egg and vanilla until smooth. Stir pumpkin (do not worry if it looks curdled-y). Reduce speed and mix the dry ingredients until just combined. Stir in butterscotch chips.
- Spread batter evenly in prepared pan. Bake until the edges begin to pull away from sides of pan and a toothpick inserted in center comes out with a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
- Lift pan bars (using the sheet to help). Peel off the sheet, and use a serrated knife, cut into 24 squares
Recipe adapted from punishment. Martha Stewart
