Pumpkin Blondies

Pumpkin Blondies
Source:  adapted from Martha Stewart
Submitted: Summer Thatcher
2 c. flour
1 TBS pumpkin pie spice
1 tsp. baking soda
3/4 tsp. salt
2 sticks butter
1/2 c. brown sugar
3/4 c. sugar
1 large eggs
2 tsp. vanilla
1 c. pumpkin puree
1 c. white chocolate chips
1 c. butterscotch chips
1/2 c. chopped, toasted nuts (opt.)

Preheat oven to 350 degrees.  Line a 9x13-inch baking dish with foil.  In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt.  Stir together and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugars on medium-high speed until light and fluffy, about 2 minutes.  Beat in the egg and vanilla until well combined.  Mix in the pumpkin puree.  With the mixer on low speed add the dry ingredients and mix just until incorporated.  Fold in the white chocolate and butterscotch chips (and nuts, if using) with a rubber spatula.

Spread the batter evenly into the prepared pan.  Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes.  Transfer the pan to a wire rack and let cool completely before cutting.

To serve, lift the cake from the pan using the foil and transfer to a cutting board.  Peel off the foil and using a sharp knife, cut into 24 squares.