Pumpkin Butterscotch Blondies
What is your most perfect blondie? Mine is a pumpkin blondie packed with butterscotch chips and marshmallows. These Pumpkin Butterscotch Blondies are the perfect fall dessert!
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Makes: 16 bars
Ingredients
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 ½ tsp pumpkin pie spice
- 1 tsp salt
- ½ cup (1 stick) unsalted butter, room temperature
- ½ cup pumpkin puree
- 1 cups light brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups mini marshmallows
- 1 cup butterscotch chips
Instructions
- Pre-heat oven to 350 degrees. Line an 9"9" baking pan with foil and lightly butter.
- In a medium bowl, whisk together flour, baking powder, pumpkin pie spice, and salt.
- In the bowl of a mixer (or in a regular large bowl with a hand mixer), beat together butter, pumpkin puree, brown sugar, and granulated sugar for about 2-3 minutes. Add eggs and vanilla and beat until combined, about 2 minutes.
- Add in flour mixture and mix until just combined and batter is smooth.
- Pour batter into prepared pan and smooth. Bake for 25 minutes. Remove from oven and sprinkle mini marshmallows and butterscotch chips over the top. Bake for another 8-10 minutes, until marshmallows are getting toasty.
- Let cool before removing from pan and slicing into bars.
Notes
- Note this recipe has been slightly tweaked from its original posting in 2012, including using more butter, using part brown sugar and part granulated sugar, and baking in a smaller pan.
Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!