Please enjoy this FABULOUS Fall recipe provided by Chef Tammy Lipps of The Ripe Choice Catering. --Lynn

I love all the flavors of Fall! We do seasonal cooking at The Ripe Choice Catering kitchen. People walk into our storefront in late September and start asking for these great blondies...they are available beginning Oct 1st through the holidays and they fly out the front door. Now you can make them at home!

PUMPKIN BLONDIES - The Ripe Choice Way

(This recipe has been adapted to fit 1 9x13 pan)

INGREDIENTS

2 cups all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. baking soda
¾ tsp. salt
16 tbsp. unsalted butter, at room temperature
1¼ cups dark brown sugar
1 large egg
2 tsp. vanilla extract
1 cup pumpkin puree
1 cup chocolate chips
1 cup butterscotch chips

DIRECTIONS

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

In the bowl of an electric mixer fitted with the paddle attachment, beat 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 chocolate and butterscotch chips with a rubber spatula.

Spread the batter evenly into the prepared pan. Bake 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, about 35-40 minutes. Transfer the pan to a wire rack and let cool completely before cutting.

----------

To serve, lift the cake from the pan using the edges of foil or parchment and transfer to a cutting board. Peel off the foil/parchment and using a sharp knife, cut into 24 squares.

Enjoy! 

--Tammy