Recipes | WCTV Eyewitness News: Tallahassee, Thomasville, Valdosta

PUMPKIN BLONDIES

Ingredients

2 ½ c all-purpose flour
1 Tbsp. pumpkin pie spice
½ tsp salt
1c unsalted butter melted & cooled to room temp
1c light brown sugar
½ c granulated sugar
1 egg
1Tbsp. vanilla
1 (15oz) can pure pumpkin puree
1c butterscotch chips
1c white chocolate chips
1c pecans, coarsely chopped

Directions

Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick spray and line it with parchment paper making sure it overhangs on both sides of the pan, set aside.

In a medium bowl whisk the flour, pumpkin spice and salt, set aside. In the bowl of a stand mixer with a paddle attachment, mix butter and sugars until smooth and no lumps remain. Add egg and vanilla until combined. Add pumpkin and mix until it is well incorporated. Slowly add the flour mixture until all is fully incorporated. Add the butterscotch chips, white chocolate chips and the pecans.

Pour batter into the prepared baking pan and bake 40-50 minutes or until a toothpick comes out clean, but with a little bit of crumb. The bars will be firm when done. Let pan cool completely on a wire rack. To remove the bars from the pan, lift the bars out by the parchment paper handles and cut to desired size. Store in an air tight container up to 5 days. Enjoy!
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