pumpkin blondies

When I discovered this recipe last year, I knew it was going to become a yearly staple in my kitchen. The first time I baked them was in Greenville, SC (one of my very favorite cities!) as a special treat for the resident physicians I was working with for a month...and they disappeared within a few hours. The second time I baked them was in Charlotte, NC (ahhh the Queen City) as a special treat for the resident physicians I was spending the following month with...and they disappeared within a few hours. And this year, I made them as a special treat for my coworkers...and - you guessed it - they disappeared within a few hours minutes. Sense a theme? :)

With their super moist texture, these bars, in all honesty, probably resemble cake more than blondies - not that that's a bad thing! The pumpkin flavor is predominant, shining through in all its glory, and is perfectly sweetened by the two types of chips.

As a bonus, these bars also freeze wonderfully. I reserved a few of them from my 'take to work' tray and stashed them in the freezer to save for a 'welcome back from Iraq' party (more on this later!), and the second version was just as delicious as the first. Simply allow them to thaw at room temperature and serve as usual.

Pumpkin Blondies

2 cups all1purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon salt
16 tablespoons unsalted butter, at room temperature
3/4 cup sugar
1/2 cup brown sugar
1 large egg
2 teaspoons vanilla extract
1 cup pumpkin puree
1 cup white chocolate chips
1 1/2 cups butterscotch chips, divided
1/2 cup chopped, toasted nuts (optional - I've never added them)

Preheat the oven to 350°. Line a 9x13-inch baking dish with parchment paper or aluminum foil, leaving an overhang on the long sides.

In a medium bowl, sift together the flour, pumpkin pie spice, baking soda, and salt. Set aside.

In a large mixing bowl, beat together the butter and  sugars on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree. With the mixer running on low speed, add the dry ingredients and mix until just incorporated. Stir in the white chocolate chips 1 cup of the butterscotch chips (and the nuts, if using). 

Spread the batter evenly in the prepared pan and sprinkle the remaining 1/2 cup of butterscotch chips over the top. Bake until the edges begin to pull away from the sides of the pan and a tooth pick inserted in the center comes out with just a few crumbs, about 35-40 minutes. Transfer the pan to a wire rack and allow to cool completely before cutting.

Use the parchment paper/foil hangers to remove the bars from the pan. Cut into 24 squares and serve.

Adapted from Martha Stewart via Annie's Eats