Pumpkin Blondies

• 2-1/3 cups All-purpose Flour
• 3 teaspoons Cinnamon
• 2 teaspoons Ginger
• 1 teaspoon Nutmeg
• 1/2 teaspoons Allspice
• 1 teaspoon Baking Soda
• 3/4 teaspoons Salt
• 2 sticks Unsalted Butter, Softened
• 1/2 cups Sugar
• 1 cup Dark Brown Sugar
• 1 whole Egg
• 2 teaspoons Vanilla
• 1 can Pumpkin Puree (not Pumpkin Pie Filling), 16oz
• 11 ounces, weight Butterscotch Chips (1 Bag)
• 1 cup Pecans, Chopped

1. 1. Preheat oven to 350F, and spray a 9x13" pan with butter spray
2. 2. Combine dry ingredients into a bowl (flour, spices, baking soda, salt) and set aside.
3. 3. Cream butter and sugars together until light and fluffy
4. Add in egg, vanilla and pumpkin and beat until combined (mixture may look chunky).
5. 4. Add dry ingredients and mix until just combined.
6. 5. Fold in butterscotch chips and pecans.
7. 6. Spread batter into prepared pan. The batter is thick by this point, so you will have to push it, but try not to pack it down. Try to spread as evenly as you can, so that the batter is of uniform thickness.
8. 7. Bake about 40 minutes. An inserted toothpick should come out almost clean (a few crumbs), and the bars should just begin pulling away from the sides when they are done.
9. 8. Cool in the pan before cutting. I recommend keeping them in the fridge for at least 30 minutes before cutting them.
10. Now, the way I have the spices set up is a great spice level - I love it. But if you want more subtle spices, I'd go with:
11. 2 teaspoon cinnamon
12. 1 teaspoon ginger
13. 1/2 teaspoon nutmeg
14. 1/4 teaspoon allspice (or cloves)
15. The proportions of the spices to each other are the same, but there will be less overall spice in the bars. It is all about personal preference. I like my desserts pumpkiny and spicy!!

allpurpose, cinnamon, ginger, nutmeg, allspice, baking soda, salt, butter, sugar, brown sugar, egg, vanilla, pumpkin puree, butterscotch, pecans

Taken from tastykitchen.com/recipes/desserts/pumpkin-blondies-4/ (may not work)