Pumpkin Blondies

Since Thanksgiving is approaching, the pumpkin fever has definitely hit.  Last week, I made some pumpkin cupcakes that were absolutely delicious.  My husband got excited when I told him that I made some, and asked me to save him one.  I love the blondies that I’ve made before, and this is a pumpkin twist on the same kind of recipe…and they’re delicious!

The pecans in this recipe are optional, and I’ll be honest…nuts in desserts are absolutely wonderful in my eyes…but it seems like nuts in desserts is a hit or miss situation.  Most people that I’ve talked to about nuts in desserts either love it or hate it, but the pecans certainly go well with this time of year, and of course, the pumpkin.  Next batch will have half and half with the pecans.  Compromise.  😉

Pumpkin Blondies Recipe:

2 1/2 cups all purpose flour

2 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 cup butter (two sticks), melted and cooled

1 cup light brown sugar

1/2 cup white sugar

1 egg

1 teaspoon vanilla

1 (15 oz.) can pumpkin puree

1 cup butterscotch chips

1 cup white chocolate chips

1 cup chopped pecans (optional)

Preheat oven to 350 degrees.  Combine all ingredients (except for chips and pecans) and beat at medium speed with electric mixer until blended well.  Fold in chips and pecans, spoon into greased 9×13 inch pan and bake for 35-40 minutes, or until knife in center comes out clean.  Cool completely, then cut into squares.   Great with ice  cream and caramel sauce!


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