pumpkin blondie bars

at times this blondie from this recipe tastes more like a pumpkin bread but was a crowd pleaser in the end.  chewy, sweet, nutty

Pump­kin Blondies

Yield: 24 bars

Prep Time: 15 min­utes

Cook Time: 35 min­utes

Total Time: 50 min­utes

Gooey Pump­kin Blondies loaded with but­ter­scotch chips, white choco­late and pecans.
Ingre­di­ents:

2½ cups all-purpose flour
2½ tea­spoons ground cin­na­mon
¾ tea­spoon ground gin­ger
½ tea­spoon ground all­spice
½ tea­spoon ground nut­meg
1 tea­spoon bak­ing soda
½ tea­spoon salt
1 cup unsalt­ed but­ter, melt­ed and cooled to room tem­per­a­ture
1 cup dark brown sugar
½ cup gran­u­lat­ed sugar
1 egg
1 table­spoon vanil­la extract
1 (15-ounce) can pure pump­kin puree (about 2 cups)
1 cup but­ter­scotch chips
1 cup white choco­late chips
1 cup pecans, coarse­ly chopped

Direc­tions:

1. Pre­heat oven to 350 degrees F. Grease a 9x13-inch bak­ing pan and line with parch­ment paper, with enough to hang over the sides; set aside.

2. In a medi­um bowl, whisk togeth­er the flour, cin­na­mon, gin­ger, all­spice, nut­meg, bak­ing soda and salt; set aside.

3. In a large bowl, whisk togeth­er the melt­ed but­ter and both sug­ars until com­plete­ly smooth and no lumps remain. Add the egg and vanil­la and whisk to incor­po­rate, mak­ing sure the egg has been com­plete­ly mixed in. Add the pump­kin and again whisk to fully incor­po­rate. Add the flour mix­ture to the bat­ter and, using a rub­ber spat­u­la, fold the mix­tur until com­bined and no pock­ets of flour remain. Fold in the but­ter­scotch chips, white choco­late chips and pecans. Pour the bat­ter into the pre­pared pan and smooth into an even layer.

4. Bake until a thin knife insert­ed into the cen­ter comes out clean, 35 to 40 min­utes. Set the pan on a wire rack to cool com­plete­ly, then use the parch­ment han­dles to lift the bars out of the pan and cut into squares. Store in an air­tight con­tain­er at room tem­per­a­ture for up to 5 days.