Pumpkin Butterscotch Blondies

• 2 cups All-purpose Flour
• 1 Tablespoon Pumpkin Pie Spice
• 1 teaspoon Baking Soda
• 3/4 teaspoons Salt
• 2 sticks Unsalted Butter, Room Temperature
• 1-1/4 cup Granulated Sugar
• 1 whole Large Egg
• 2 teaspoons Vanilla Extract
• 1 cup Pumpkin Puree
• 1 cup White Chocolate Chips
• 1 cup Butterscotch Chips

1. Preheat the oven to 350u0b0 F. Line a 9x13-inch baking dish with foil (make sure there is extra foil hanging off at both ends - you'll use this to pull the finished product out of the pan). In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar 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 on low speed add the dry ingredients and mix just until incorporated. Fold in the white chocolate and butterscotch chips with a rubber spatula.
3. Spread batter evenly into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes. Transfer the pan to a wire rack and let cool completely before cutting.
4. To serve, lift the cake from the pan using the foil and transfer to a cutting board. Peel off the foil and using a sharp knife, cut into 24 squares.

allpurpose, pie spice, baking soda, salt, butter, sugar, egg, vanilla, pumpkin puree, white chocolate chips, butterscotch chips

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