Prep: 20 mins | Bake: 20 mins | Servings: 12

Ingredients:

1/2 cup unsalted butter, melted

1/2 cup light brown sugar, packed

1/4 cup granulated sugar

1 large gg

1 tsp vanilla extract

3/4 cup canned pumpkin puree, blotted dry (see notes)

1 1/4 cup all-purpose flour

1 1/2 tsp pumpkin pie spice

1 1/2 tsp cinnamon

3/4 tsp baking powder

1/4 tsp salt

1/3 cup butterscotch chips

1/3 cup white chocolate chips

Instructions:

  1. Preheat oven to 350°F. Line an 8″ square pan with foil or parchment paper and grease it. Begin by preparing the pumpkin puree (see notes).
  2. In a large bowl, whisk melted butter, brown sugar, and granulated sugar until fully combined, about one full minute. Whisk in egg, vanilla, and pumpkin puree.
  3. In a separate bowl, combine flour, spices, baking powder and salt. Add the flour mixture to the wet ingredients and stir with a wooden spoon or rubber spatula until combined. Stir in the chips (I reserve a few to press into the top).
  4. Pour the batter into the prepared pan and spread into an even layer. Press some additional chips on top, if desired. Bake for about 23-28 minutes, until the top is dry and a toothpick inserted into the center comes out without raw batter on it, moist crumbs are okay. Place on a rack to cool completely.

Notes:

  • Pumpkin Puree: In order to get the proper consistency, and to prevent the bars from being too wet, it is important to remove some of the moisture from the pumpkin puree. Place a double layer of paper towels on a plate. Spread the pumpkin puree on the towel. Place a double layer of paper towel on top of the pumpkin and lightly press down, allowing the paper towels to soak up excess moisture. Repeat this step one more time with fresh, dry paper towels. Allow the pumpkin to sit on the towels until you need it.
  • Feel fere to swap the butterscotch chips or white chocolate chips for regular chocolate chips and/ or nuts.