Pumpkin Blondies

When Steve and I first got married there were LOTS of different kinds of food that I said I didn't like. There are some that I haven't changed my mind on, like mushrooms and root beer. One of the things I said I didn't like was pumpkin. That is now no longer true because I now LOVE pumpkin pie, cookies, cake, anything pumpkin :) It's funny how you can think you don't like something, hence the reason I tell my kids they have to try something before they say they don't like it. Anyway I found this SUPER YUMMY recipe on a The Girl Who Ate Everything and have made it a bunch of times already. It's really easy and fulfils my love for both chocolate and pumpkin. I did change this recipe up a little though by adding semi sweet chocolate chips instead of butterscotch chips. I have made it with those too and they're still delicious but I prefer it with the chocolate (my husband loves the butterscotch flavour), I LOVE CHOCOLATE!

2 cups all-purpose flour
1 T. pumpkin pie spice
1 tsp. baking soda
¾ tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature *I used margarine because I'm cheap*
1¼ cups brown sugar
1 large egg
2 tsp. vanilla extract
1 cup pumpkin puree
1 cup white chocolate chips
1 cup butterscotch chips *I used semi sweet chips, you could use anything*
1/2 cup pecans, chopped (optional) *I left these out*

Preheat the oven to 350°F. Line a 9×13-inch baking dish with foil. In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.

Mix 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. Mix in the pumpkin puree. With the mixer on low speed add the dry ingredients and mix just until incorporated. Fold in the chips that you decide to use (along with the pecans if using those) with a rubber spatula.

Spread the batter evenly into the prepared pan. Bake for 35-40 minutes or until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs (I found that if you use the butterscotch chips it is more moist). Transfer the pan to a wire rack and let cool completely before cutting.