Pumpkin-Butterscotch Cake Bars

• 8 Tablespoons Butter, Room Temperature
• 3/4 cups Light Brown Sugar
• 1/4 cups White Sugar
• 1 teaspoon Vanilla Extract
• 1 whole Egg
• 12 ounces, weight Pumpkin Puree
• 2-1/2 cups Flour
• 1 teaspoon Salt
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• Pinch Cinnamon (less Than 1/4 Teaspoon)
• 2 cups Butterscotch Chips Or White Chocolate
• Melted Caramels, To Drizzle

1. Preheat the oven to 350u0b0F. Grease an 8x8 or 9x9 pan.
2. In a bowl fit for a stand mixer, beat butter and sugars until very light and creamy. Add the vanilla extract and beat until incorporated. Add the egg and pumpkin and beat for about two minutes, until incorporated and light.
3. In a medium bowl, mix together the flour, salt, baking powder, baking soda and cinnamon. Add to the wet ingredients in three installments, mixing between each addition until just incorporated. Add the butterscotch chips and mix with a rubber spatula to incorporate.
4. Spread into the prepared pan and bake for about 20-30 minutes, or until a toothpick inserted in the center comes out clean.
5. This would be great drizzled with caramel, or even with a vanilla bean frosting (I will have to perfect this), but we loved it plain. Take your pick, and enjoy!

butter, light brown sugar, ubc, vanilla, egg, flour, salt, baking powder, baking soda, cinnamon, butterscotch, caramels

Taken from tastykitchen.com/recipes/desserts/pumpkin-butterscotch-cake-bars/ (may not work)