Pumpkin Blondies.

These Pumpkin Blondies are perfect for Fall and can take you strait on into Christmas. They’re dense and rich ( you can tell just by holding the pan after baked - it’s heavy ! ) and you may not be able to each just one.

They’re chock-full of ingredients and you get a little bit in every bite. It’s all about butterscotch chips, white chocolate, and hazelnuts, along with pumpkin spice- my favorite spice for fall.

Let get baking!

Add the egg and vanilla and mix until combined.

Add in pumpkin and mix until well incorporated.

Now slowly add in the flour mixture and mix until everything is fully incorporated.

Yum Yum… Fold in the butterscotch chips, white chocolate chips,  and chopped hazelnuts with a spatula.

Pour your batter into a your prepared pan and back 40 - 50 mints, or until a toothpick inserted into the center comes out clean.

Ok… The spatula is for you and I will scrap the bowl. Your welcome.

Set pan on a wire rack and let cool completely. To remove, lift the bars out by the parchment paper and cut into squares. Store in an airtight container for up to 5 days.

I actually made my Pumpkin Blondies because we were going to a dinner party that night. I knew that our friends had a crowd coming that evening and  I also knew they would be working hard all day to prepare. I had do bring something special from my kitchen to say… Thank You. :)

Ingredients

2 1/2 cups all-purpose flour

1 heaping tbsp. of pumpkin pie spice

1/2 tsp. salt

1 cup unsalted, melted and cooled to room temperature

1 cup dark brown sugar

1/2 cup granulated sugar

1 egg

1 tbsp. vanilla extract

1 cup butterscotch chips

1 cup white chocolate chips

1 cup hazelnuts, roughly chopped

Enjoy !