Perfect for the fall, or winter... or spring, or summer. They really transcend the seasons.
Photo by Valentina Maldonado
INGREDIENTS
1 cup granulated sugar
2/3 cup brown sugar
1 cup vegetable oil
4 extra large eggs
2 cups of pumpkin puree*
1 tsp vanilla extract
1tsp salt
2 cups AP flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp pumpkin spice
2 cups butterscotch chips
PREPARATION
Preheat oven to 350°F (120°C), generously butter a 9x13 inch baking dish. In a large bowl, beat sugar and oil together, then beat in eggs one at a time. Beat in pumpkin puree, vanilla, and salt. Add flour, baking powder and soda, and spices. Only mix till combined, you don't want to overwork it.
Toss butterscotch chips in 1 tbsp of flour. Add half of batter to prepared dish. Sprinkle half of butterscotch chips onto batter (try getting rid of excess flour). Add second half of batter on top of chips and sprinkle second half of chips over the batter. Bake until dark brown, or until a toothpick comes out clean (about 25-30 minutes). Let cool for at least 35 minutes before cutting and serving.
TIPS
*I highly recommend roasting and pureeing your own pumpkin. It can be a sugar pumpkin, butternut squash, etc. It can even be a combination of different kinds for a more complex flavor!
Editor's Note: This recipe is adapted from Paula Dean's pumpkin bar recipe.
Photo by Valentina Maldonado