Irresistible Autumn Pumpkin Blondies Recipe

Ingredients

• Spray for cooking
• 9-inch pie dough, already prepared and thawed if frozen
• Butter, softened at room temperature
• Brown sugar, quantity of 1 cup
• Eggs, total of 2
• Pumpkin puree from a 15-ounce can
• All-purpose flour, measuring 1 ¼ cups
• Pumpkin pie spice, about 1 tablespoon
• Baking soda, half teaspoon
• Salt, half teaspoon
• Butterscotch chips in a package of 11 ounces
• Optionally, a package of chopped pecans, half of 2.25 ounces
• Confectioners' sugar, as needed, approximately 2 tablespoons

Step 1

Start by preheating your oven to 375 degrees F (190 degrees C) and greasing a 9x13-inch baking pan with cooking spray.

Step 2

Carefully shape the pie crust to fit the pan, ensuring an even layer throughout.

Step 3

In a large mixing bowl, use an electric mixer to blend together butter and brown sugar until creamy. Incorporate one egg at a time until well combined.

Step 4

In another bowl, whisk together flour, pumpkin pie spice, baking soda, and salt. Slowly add this mixture to the pumpkin batter, stirring until fully incorporated. Gently fold in the butterscotch chips and pecans before pouring the mixture into the prepared crust.

Step 5

Bake in the preheated oven for 25 to 35 minutes or until a knife comes out clean when inserted in the center. Once baked, sprinkle the pie with a dusting of confectioners' sugar for a finishing touch.