Pumpkin Blondies

With the first football weekends complete and the cooler weather (this week at least), I'm in the mood for PUMPKIN!!

....honestly it's my favorite time of the year. It's also when I traditionally start fixing my signature pumpkin blondies.

Seriously don't they look ahmahzing!!!

I can't take credit for the recipe. It's directly from Martha Stewart from a few years ago.

Directions

Preheat oven to 350 degrees. Line a 9x13 pan with foil and spray with baking spray (I just butter it)

Mix all the dry ingredients and set aside

2 cups all purpose flour

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground cloves

1/4 tsp ground ginger

3/4 tsp salt

1 tsp baking soda

In a second mixing bowl combine and beat on medium speed until light and fluffy, about two minutes:

1 cup unsalted butter (2 sticks), at room temperature

1 1/4 cup brown sugar

Beat in

1 large egg

2 tsp vanilla extract

1 cup pumpkin puree

Mixture may appear slightly curdled at this point but it's okay. Add dry ingredients and mix on low speed until just incorporated.

1 cup butterscotch chips

Stir in butterscotch chips. Spread batter in prepared pan and smooth out the top with a rubber spatula.

Bake about 35-40 minutes until edges begin to pull away from side of pan and toothpick inserted in the center comes out mostly clean. Cool completely in the pan. Invert out of pan onto wire rack, peel off foil, cut into squares and transfer to a serving plate.