Pumpkin Pie Blondies

This take on blonde brownies uses canned pumpkin and butterscotch chips to deliver a deliciously different bar cookie.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 279 Calories

Ingredients

• 2 eggs
• 1 cup brown sugar
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 ¼ cups all-purpose flour
• 1 (15 ounce) can pumpkin puree
• 1 tablespoon pumpkin pie spice
• 1 (11 ounce) package butterscotch chips
• cooking spray
• ¼ cup butter at room temperature
• 1 (9 inch) prepared pie dough, thawed if frozen
• ½ (2.25 ounce) package chopped pecans (Optional)
• 2 tablespoons confectioners' sugar, or to taste (Optional)

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch pan with cooking spray.

Step 2

Mold the pie crust to fit the pan. It may be thin in some spots; that's ok, just try to get it as even as possible.

Step 3

Beat butter and brown sugar together with an electric mixer in a large bowl until smooth. Beat 1 egg into the butter until completely blended; repeat with the second egg.

Step 4

Mix flour, pumpkin pie spice, baking soda, and salt together in a separate bowl. Add to pumpkin mixture and beat to combine. Fold butterscotch chips and pecans into the mixture; pour into the pie crust.

Step 5

Bake in preheated oven until a knife inserted in the center comes out clean, 25 to 35 minutes. Dust with confectioners' sugar.