Pumpkin Pie Blondies

Pumpkin Pie Blondies

1
NJmom 0

"A pumpkin butterscotch brownie with a pie crust twist."

Ingredients

40 m {{adjustedServings}} servings 279 cals
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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 12.7 g
  • 19%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch pan with cooking spray.
  2. Mold the pie crust to fit the pan. It may be thin in some spots; that's ok, just try to get it as even as possible.
  3. Beat butter and brown sugar together with an electric mixer in a large bowl until smooth. Beat 1 egg into the butter until completely blended; repeat with the second egg.
  4. Mix flour, pumpkin pie spice, baking soda, and salt together in a separate bowl. Add to pumpkin mixture and beat to combine. Fold butterscotch chips and pecans into the mixture; pour into the pie crust.
  5. Bake in preheated oven until a knife inserted in the center comes out clean, 25 to 35 minutes. Dust with confectioners' sugar.
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I tested this recipe so I could give a review.The recipe was easy to make and turned out perfect for the products used. It did not say when to add the pumpkin puree so I put it in after I comple...