Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
2cflour
1tbsppumpkin pie spice
1tspbaking soda
½tspsalt
1cbuttersoftened
1 ¼cbrown sugarpacked
1egg
2tspvanilla
1cuppumpkin puree
1cwhite chocolate chips
1cbutterscotch chips
1csea salt caramel chipssee note
Fleur de Seloptional
Instructions
Preheat the oven to 350 degrees. Line a 13 x 9” baking pan with foil.
Combine the flour, pumpkin pie spice, baking soda and salt in a bowl and set it aside.
Beat the butter and brown sugar in the bowl of a stand mixer at medium high speed for five minutes. Add the egg and vanilla and beat again for 2 minutes. Beat in the pumpkin until it is well mixed in.
Add the dry ingredients and beat at low speed until it is almost mixed in.
Add the white chocolate chips and the butterscotch chips and fold them in until they are well distributed, and all of the flour is incorporated.
Use wet hands or a wet spatula to spread the batter evenly in the pan. Back for 35 to 40 minutes until the sides begin to pull away from the pan and a tester comes out clean.
Spread the caramel chips evenly over the hot blondies and let them sit for 5 minutes until melted. Use a spatula or knife to spread the caramel evenly over the blondies. Sprinkle with some finishing salt or fleur de sel if desired.
Let cool completely then use the sides of the foil to lift the blondies out of the pan and cut into bars.
Recipe Notes
Note: If you can’t find Trader Joe’s Sea Salt and Caramel Chips, you can use Heath Bar Chips or Lindt Dark Chocolate and Caramel Bars. The process is the same.