I started my search for this recipe after Pia was assigned “snack” this Thursday for school. I wanted to use Pumpkin, because it is really feeling like fall here all of the sudden, and I also wanted to be a “cool” mom and bring a snack that was better than goldfish crackers… I suddenly remembered that there were a lot of recipe’s for pumpkin blondie’s swirling around last fall. (It is actually shocking that I didn’t make them then, as I was in my 3rd trimester of my “coco pregnancy”, and anyone that knows me, knows I ate everything in site. )
I started my search on-line, and found that most who had made these treats liked the flavor from the recipe they used, but not the texture. I heard a lot of “too cakey” complaints. So, like the banana bread I posted earlier this week, I just tried to adjust one of my original recipes instead of using someone else’s. However, I did get the idea to use butterscotch chips (a secret weakness!) instead of the standard white chocolate form Annie and Maggie at a bitchen’ kitchen http://abitchinkitchen.blogspot.com/ (thanks ladies!)
Pumpkin Blondies, (makes 36 small bars)
3 cups flour
2 tsp baking powder
1 tsp salt
I cup butter, softened
2 cups brown sugar
1 cup pumpkin puree (not pumpkin pie filling!)
1 cup toasted walnut pieces and halves
Preheat the oven to 350 degrees.
Prepare a half sheet pan with parchment or baking spray.
In a medium bowl, combine the flour, baking powder and salt. Set aside.
In the bowl of a standing mixer, add the butter and the brown sugar and cream until well combined and fluffy.
Add the eggs and mix to combine well.
Add the pumpkin puree and mix well. (It will look curdled, but it is fine!!)
Add the dry ingredients and mix well.
Add the walnuts and the butterscotch chips and mix until just combined.
Bake the batter until the bars are just golden, about 20-25 minutes. Do Not Over bake!!
Cut into bars and serve!