Pumpkin Butterscotch Blondies Recipes

PUMPKIN BUTTERSCOTCH BLONDIE PIE

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Mix the graham cracker crumbs and granulated sugar in a large bowl. Stir in the melted butter until evenly moistened. Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie plate (use the bottom of a measuring cup to help). Bake until firm and golden, 12 to 14 minutes. Transfer to a rack to cool completely, about 30 minutes.
• Meanwhile, make the filling: Melt the butter in a medium saucepan over medium-high heat. Whisk in the pumpkin and brown sugar to dissolve. Remove from the heat and whisk in the egg, vanilla, cinnamon, ginger and salt. Whisk in the flour until smooth, then stir in the butterscotch chips. Scrape the filling into the crust and smooth the top.
• Bake the pie until the top is golden and begins cracking and a toothpick comes out mostly clean, 30 to 35 minutes. Transfer to a rack to cool completely, at least 2 hours.
• Meanwhile, make the ganache: Combine the white chocolate and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring, until almost melted, about 1 minute 30 seconds; stir until smooth. (It's OK if a little oil separates out.) Stir in the pumpkin puree until smooth.
• Gently pour the pumpkin ganache onto the cooled pie and spread to the edges. Top with shaved white chocolate. Refrigerate the pie until set, about 40 minutes. Return to room temperature before serving.

BUTTERSCOTCH BLONDIES

Steps:

• Beat 1 cup vegetable oil and 3/4 cup granulated sugar until fluffy; beat in 1 teaspoon vanilla and 2 eggs. Whisk 2 1/2 cups flour, 3/4 teaspoon baking soda and 1 teaspoon salt, then stir into the oil mixture. Add 2 cups butterscotch chips and chill 30 minutes. Drop by tablespoonfuls and bake 14 to 16 minutes at 350 degrees.

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.

BUTTERSCOTCH BLONDIES

Steps:

• Make the blondies: Set rack in center of oven and preheat to 350°F.
• Butter and flour a 9 x 13" baking pan.
• In a small bowl, whisk together the flour, baking powder and salt.
• Beat the butter and brown sugar until light and fluffy, about 3 minutes.
• Add the eggs, 1 at a time, beating well after each addition.
• Beat in the vanilla.
• At low speed, mix in the dry ingredients in 3 additions until just blended.
• Spread the batter evenly in the prepared pan and bake for 35-40 minutes, or until golden and a cake tester comes out clean.
• Cool completely.
• Make the caramel frosting: Spread the pecans on a baking sheet and toast in the oven for about 8 minutes, or until fragrant and brown (it is good to do this when you remove your blondies from the oven, as the oven will already be hot).
• Cool, then chop coarsely.
• In a saucepan, combine the cream, brown sugar, sugar, egg yolks, butter and salt.
• Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens, about 12 minutes; do not boil.
• Strain the mixture into a large bowl, pressing it through a sieve.
• Stir in the vanilla, coconut and pecans and cool completely.
• Spread the frosting evenly over the blondies.
• Cover the pan and refrigerate for 30 minutes.
• Cut into 48 small bars and serve cold or at room temperature.
• These should be refrigerated if not eaten immediately.

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.

PUMPKIN BLONDIES RECIPE - (4.6/5)

Steps:

• Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan and line with parchment paper, with enough to hang over the sides; set aside. In a medium bowl, whisk together the flour, pumpkin pie spice and salt; set aside. In a large bowl, whisk together the melted butter and both sugars until completely smooth and no lumps remain. Add the egg and vanilla and whisk to incorporate, making sure the egg has been completely mixed in. Add the pumpkin and again whisk to fully incorporate. Fold the flour mixture into the batter using a rubber spatula. Add the butterscotch chips, white chocolate chips and pecans. Pour the batter into the prepared pan and smooth into an even layer. Bake until a thin knife inserted into the center comes out clean, 35 to 40 minutes. Set the pan on a wire rack to cool completely, then use the parchment handles to lift the bars out of the pan and cut into squares.

CARAMEL-PUMPKIN BLONDIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
• Whisk flour, pumpkin pie spice, cinnamon sugar, and salt together in a large bowl.
• Beat butter, brown sugar, and white sugar together in the bowl of an electric stand mixer until creamy. Beat in eggs and vanilla extract until creamy. Beat in pumpkin until combined. Mix in flour mixture. Stir in chocolate chips, butterscotch chips, and hazelnuts. Spread 1/2 the batter into the bottom of the prepared baking dish.
• Bake in the preheated oven for 10 minutes. Remove from the oven and spread caramel sauce over the top. Top with remaining batter.
• Return to the oven and bake until the top is light golden brown and the edges start to pull away from the dish, 30 to 35 minutes more.
• Remove from the oven and transfer to a wire rack to cool completely, 20 to 30 minutes. Cut into bars and serve.