Pumpkin Spice Butterscotch Blondies

It’s definitely that time of year when everything is pumpkin spice (and, everything nice…). We are true sweet lovers over here, so who would we be to deny a fun, new twist on pumpkin pie? Not us! Plus…it’s fall, y’all!

So, we combined pumpkin pie and a classic blondie and created something truly magical. And, an added bonus is it’s easy to eat. Behold the Pumpkin Spice Butterscotch Blondie!

This easy recipe has all the pumpkin spice flavor you crave during the fall season, with the addition of white chocolate and butterscotch chips. These additional flavors give these blondies a fantastic flavor combination that has become a new favorite for us (and, is seriously underrated and underrepresented if you ask us).

So…grab your can of pumpkin puree babes, and let’s get baking!

What You Need:

1/2 cup pumpkin puree

3/4 cups (12 Tbsp or 1-1/2 sticks) butter

2 1/2 cups light brown sugar

1/4 cup stevia sweetener or granulated sugar (we used the Pyure brand)

2 eggs (room temperature)

2 tsp vanilla extract

3 1/3 cups all-purpose flour

1 1/2 tsp ground cinnamon

1 tsp baking powder

1 tsp salt

1/2 tsp ground nutmeg

3/4 cup white chocolate chips (Ghiradelli is our choice)

3/4 cup butterscotch chips (Nestle has them and they are usually in your baking aisle)

Step by Step:

1. Preheat your oven to 350 degrees.

2. Line a 9×13 inch aluminum pan with parchment paper and set aside.

3. In a large hot, heat on medium your brown sugar, stevia/sugar, butter and pumpkin puree. Continuously stir until you have a smooth mixture.

4. Remove the pan from the heat and let cool 2 min. (this is so your eggs don’t scramble!)

5. Mix in the eggs until combined. Lastly add in vanilla until fully incorporated.

4. Using a spatula, fold in the flour mixture, cinnamon, baking powder, salt, and nutmeg until fully combined and smooth.

5. Fold in your white and butterscotch chips until just incorporated.

6. Pour your batter into your parchment lined baking pan and spread until smooth. Top with additional white/butterscotch chips.

7. Bake blondies for 35-45 minutes, checking at 30 minutes with a toothpick. You should see a few wet crumbs and a slight “cracking” on top. If your batter is still extremely wet, bake for an additional 5-10 minutes, checking again with a toothpick each additional 2 minutes.

8. Let your blondies cool in the pan on the counter completely before removing and cutting.

TIP: Do not over-bake! When in doubt (if you keep checking and you just aren’t sure at 40 if they are done or not), simply remove from the oven and let sit in the pan until fully cooled. Over-baked blondies become dry = no bueno. Like any baked good, we steer on the side of under-baked (which always creates an ooey gooey delicious treat! ?)

Pumpkin Spice Butterscotch Blondies

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Course Dessert

Servings 15

Ingredients

  

• 1/2 cup pumpkin puree
• 3/4 cups 12 Tbsp or 1-1/2 sticks butter
• 2 1/2 cups light brown sugar
• 1/4 cup stevia sweetener or granulated sugar we used the Pyure brand
• 2 eggs room temperature
• 2 tsp vanilla extract
• 3 1/3 cups all-purpose flour
• 1 1/2 tsp ground cinnamon
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp ground nutmeg
• 3/4 cup white chocolate chips Ghiradelli is our choice
• 3/4 cup butterscotch chips Nestle has them and they are usually in your baking aisle

Instructions

 

• Preheat your oven to 350 degrees.
• Line a 9×13 inch aluminum pan with parchment paper and set aside.
• In a large hot, heat on medium your brown sugar, stevia/sugar, butter and pumpkin puree. Continuously stir until you have a smooth mixture.
• Remove the pan from the heat and let cool 2 min. (this is so your eggs don’t scramble!)
• Mix in the eggs until combined. Lastly add in vanilla until fully incorporated.
• Using a spatula, fold in the flour mixture, cinnamon, baking powder, salt, and nutmeg until fully combined and smooth.
• Fold in your white and butterscotch chips until just incorporated.
• Pour your batter into your parchment lined baking pan and spread until smooth. Top with additional white/butterscotch chips.
• Bake blondies for 35-45 minutes, checking at 30 minutes with a toothpick. You should see a few wet crumbs and a slight “cracking” on top. If your batter is still extremely wet, bake for an additional 5-10 minutes, checking again with a toothpick each additional 2 minutes.
• Let your blondies cool in the pan on the counter completely before removing and cutting.

Notes

TIP: Do not over-bake! When in doubt (if you keep checking and you just aren’t sure at 40 if they are done or not), simply remove from the oven and let sit in the pan until fully cooled. Over-baked blondies become dry = no bueno. Like any baked good, we steer on the side of under-baked (which always creates an ooey gooey delicious treat! ?)