Pumpkin Butterscotch Blondies Food

PUMPKIN BLONDIES

Steps:

• 1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with parchment, leaving an overhang on all sides. Grease with nonstick cooking spray. 2. In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt; set aside. 3. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree. If the mixture looks curdled, do not fret. 4. Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips and pecans. 5. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.

BUTTERSCOTCH BLONDIES

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F. Add 2 rectangular sheets of parchment to an 8-inch square baking pan in a crisscross fashion, leaving a 1-inch overhang on all sides once fitted in the pan. Set aside.
• Cook the butter in a small saucepan over medium heat. Swirl as the butter melts so that it browns evenly. It will foam, then turn golden and finally turn a toasty brown, about 6 minutes. Once the aroma is nutty, remove it from the heat and pour into a large heatproof glass bowl. (You should have about 6 tablespoons of browned butter.)
• Whisk to combine the flour, baking powder and salt in a medium bowl.
• Whisk the brown sugar into the browned butter until combined. Whisk in the egg and vanilla extract. Use a wooden spoon or rubber spatula to fold in the flour mixture until just combined. Then fold in the pecans, white chocolate chips and dried cranberries.
• Spread the batter into the prepared pan in an even layer. Bake until set and firm when touched and the top is glossy and crackled, 20 to 24 minutes. Let cool to room temperature on a wire rack.
• Lift the blondie out of the pan using the parchment handles and cut into 9 squares. Drizzle lightly with butterscotch sauce and sprinkle with flaky sea salt, if using. Store in an airtight container at room temperature for up to 4 days.

PUMPKIN BUTTERSCOTCH BLONDIES

Steps:

• 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.

PUMPKIN BLONDIES WITH WHITE CHOCOLATE AND PECANS

Steps:

• Preheat oven to 350°F. Line a 9x9 pan with foil and grease it. Set aside.
• In a small saucepan over medium heat, melt the butter. Continue to cook, stirring or swirling the pan occasionally until the butter becomes a golden brown color and starts to smell nutty. Watch it carefully and make sure the bits on the bottom of the pan do not burn. Remove from heat and cool the brown butter slightly.
• In a large bowl combine brown butter, brown sugar, egg, vanilla, and pumpkin, whisking until combined.
• In a separate bowl, combine flour, pie spice, baking powder, and salt. Add the flour mixture to the wet ingredients and stir until combined. Stir in the white chocolate chips and pecans (I reserve a few to press onto the top of the batter, as it makes for a prettier appearance).
• Pour the batter into the prepared pan and bake for about 20 minutes, until a toothpick inserted into the center comes out without raw batter on it.
• Cool slightly before cutting and serving.

PUMPKIN PIE BLONDIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch pan with cooking spray.
• 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.
• 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.
• 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.
• Bake in preheated oven until a knife inserted in the center comes out clean, 25 to 35 minutes. Dust with confectioners' sugar.