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Pumpkin Pie Blondies

Pumpkin Pie Blondies

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
NJmom

NJmom

A pumpkin butterscotch brownie with a pie crust twist.

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Ingredients {{adjustedServings}} servings

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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:
  • 27 mg
  • 9%
  • Sodium:
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  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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Reviews

Linda
4

Linda

10/25/2013

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 completely blended the eggs into the butter and sugar mixture. Also I made my own crust and the recipe did not say to spread it on the bottom only so I extended it up the sides and I also baked the crust for 10 minutes and then added the filler to it. The baking time was spot on. This turned out as expected it just needed a little more direction.

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