Pumpkin Butterscotch Chip Bars

20 Jun

pumpkin butterscotch barsI know it’s the spring and pumpkin isn’t in style… err… in season right now, but I had a container left and I love it and was craving pumpkin, so I went for it. I was pretty proud of this recipe because although I’ve altered recipes enough in the past that they’re pretty much mine, this was a full new composition and IT WORKED! I threw in the butterscotch chips because they’ve been in my freezer for awhile and I thought the flavors would work well together. These went over fantastically well and I’m thinking of adapting the recipe for other bars. They were nice and soft without being so gooey they didn’t hold their shape.

Makes: 9×13 pan

1 cup white sugar
1 cup brown sugar
1/2 cup butter (softened)
1/2 cup pumpkin
1 egg
1 tsp vanilla
1 tbsp cinnamon
2 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp salt
2 cups flour
12 oz butterscotch chips

1) Preheat oven to 350 degrees F and spray 9 x 13 pan with cooking spray.
2) Cream together both sugars, butter, and pumpkin. Add in egg and vanilla and mix.
3) Mix together cinnamon, pumpkin pie spice, baking soda, salt, and flour. Slowly add to wet ingredients until just combined. Stir in the butterscotch chips. It will be a thick batter.
4) Pour into prepared pan and bake 20-25 minutes, until golden brown. Let cool before cutting.


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