Pumpkin Blondies
Recipe: https://recipestripper.com/recipes/ec076344-c764-4e74-8dbb-844e13a98dd3
Original source: https://cooking.nytimes.com/recipes/1027414-pumpkin-blondies

Fudgy like a brownie but slightly cakey (and light) from the pumpkin purée, these delightful blondies are the ultimate fall sweet treat. They’re a riff on a Martha Stewart recipe, tweaked by Annie Marshall of Everyday Annie to include butterscotch chips and white chocolate. (If white chocolate’s not your thing, don’t worry: It’s not cloying, but adds perfect little pockets of sweetness.) Add nuts or don’t, but do chill a bit before cutting if you have the time, as it helps ensure clean, even squares. Margaux Laskey
Yield: 24 blondies
Prep time: PT5M
Cook time: PT45M
Total time: PT50M

Ingredients
- Nonstick baking spray
- 2 cups/260 grams all-purpose flour
- 1 tablespoon pumpkin pie spice (see Tip)
- 1 teaspoon baking soda
- 1 teaspoon kosher salt (such as Diamond Crystal)
- 1 cup/227 grams unsalted butter, at room temperature
- 1 ¼ cups/262 grams granulated sugar or brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup/244 grams pumpkin purée
- 1 cup/193 grams white chocolate chips
- 1 cup/185 grams butterscotch chips
- ½ cup/56 grams chopped, toasted pecans or walnuts (optional)

Instructions
1. Heat the oven to 350 degrees. Line a 9-by-13-inch baking pan with foil, then spray with nonstick baking spray.
2. In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined.
4. With the mixer on low, add the pumpkin purée and beat until well blended. (It will look curdled at this point, and that’s OK!)
5. Add the dry ingredients and mix until just incorporated. With the mixer still on low, add the white chocolate and butterscotch chips (and nuts, if using), and mix until combined.
6. Spread the batter evenly into the prepared pan. Bake until the edges begin to pull away from the sides and a toothpick inserted in the center comes out with just a few crumbs, 30 to 35 minutes. Transfer the pan to a wire rack to cool completely before cutting.
7. To serve, lift the blondies from the pan using the foil, transfer to a cutting board and peel off the foil. Cut into 24 squares using a sharp knife.