Pumpkin Pie Blondies
Description
This take on blonde brownies uses canned pumpkin and butterscotch chips to deliver a deliciously different bar cookie.
Ingredients
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cooking spray
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1 (9 inch) prepared pie dough, thawed if frozen
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1/4 cup butter at room temperature
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1 cup brown sugar
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2 eggs
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1 (15 ounce) can pumpkin puree
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1 1/4 cups all-purpose flour
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1 tablespoon pumpkin pie spice
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 (11 ounce) package butterscotch chips
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1/2 (2 1/4 ounce) package chopped pecans
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2 tablespoons confectioners' sugar, or to taste
Directions
1
Preheat oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch pan with cooking spray.
2
Mold the pie crust to fit the pan. It may be thin in some spots; that's ok, just try to get it as even as possible.
3
Beat butter and brown sugar together with an electric mixer in a large bowl until smooth. Beat 1 egg into the butter until completely blended; repeat with the second egg.
4
Mix flour, pumpkin pie spice, baking soda, and salt together in a separate bowl. Add to pumpkin mixture and beat to combine. Fold butterscotch chips and pecans into the mixture; pour into the pie crust.
5
Bake in preheated oven until a knife inserted in the center comes out clean, 25 to 35 minutes. Dust with confectioners' sugar.