Pumpkin Butterscotch Squares

• servings: 24 squares

Ingredients

Pumpkin Butterscotch Blondies

Ingredients

2 cups all purpose flour

1 tablespoon pumpkin-pie spice

1 teaspoon baking soda

1 cup (2 sticks) unsalted butter, room temperature

1 1/4 cups sugar

1 large egg

2 teaspoons vanilla extract

1 cup canned pumpkin puree

1 package (12oz) butterscotch chips

Directions

1. Preheat oven to 350 degrees. Line bottom and sides of a 9 - by - 13 inch baking pan with foil, leaving an overhang on the sides. In a medium bowl, whisk the first 4 ingredients together; set aside.

2. With an electric miner, cream butter and sugar on medium-high speed until smooth; beat in egg and vamila until combined. Beat in pamplia puree (don't worry if it looks curdle-y). Reduce speed to low, and mix in dry ingredients until just combined. Fold in butterscotch chips.

3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.

4. Lift bars from pan (using the fail to help). Peel off foil, and use a serrated knife to cut into 24 squares.