Butterscotch + Pumpkin = A Happy Me.

Do you remember when I told you about my pumpkin hoarding problem?  Well I found a delicious use for one of the cans currently situated in my pantry.  One down, five to go...

Pumpkin Butterscotch Bars.

Is there anything that butterscotch chips can't make better?  No.
Is pumpkin the greatest thing on earth?  Yes.

So then it's fair to assume that the combination would be dy-na-mite!  Yes, yes it would.

Oh how I love fall/autumn/pumpkin season.

Yours Truly,

Pumpkin Butterscotch Bars


1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
3/4 tsp ginger
3/8 tsp nutmeg
3/8 tsp cloves
1 cup unsalted butter, room temperature
1 1/4 cup sugar
1 large egg
2 tsp vanilla extract
1 cup pure pumpkin
1 1/2 cups butterscotch chips, divided


Preheat oven to 350F.  Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides.  In a medium bowl, whisk together flour, baking soda, spices, and salt; set aside.
With an electric mixer, cream butter and sugar on medium high speed until smooth; beat in egg and vanilla until combined.  Beat in pumpkin.  Reduce speed to low, and mix in dry ingredients until just combined.  Fold in butterscotch chips, reserving 1/4 cup.
Spread batter evenly into prepared pan.  Sprinkle with remaining chips.  Bake until edges begin to pull away from sides and a toothpick inserted in centre comes out with just a few moist crumbs attached, 35 to 40 minutes.  Cool completely in pan.
Life cake from pan.  Peel off foil, and use serrated knife to cut into 24 squares.

slightly adapted from Martha Stewart


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