Today marks the end of this “Great Pumpkin” recipe series; next week, we swing into full-bore Christmas cooking and baking. Some of you may be breathing a sigh of relief, or maybe that was a wistful sigh of contentment I heard.
There are so many yummy pumpkin recipes I haven’t tried yet, I may continue test-driving them on my family and friends over the next year, and have a whole new lineup for an encore performance next fall.
Mr. Official says I’m starting to sound like Forrest Gump’s friend Bubba when he rattled off all the ways you could cook shrimp. I’ve got recipes for pumpkin biscuits, pumpkin soup, pumpkin butter, pumpkin cheesecake, pumpkin donuts, pumpkin fried pies, pumpkin brownies, pumpkin trifle….the list just goes on forever. Or as long as the canned pumpkin holds out.
Today we’ll take several fave flaves, including chocolate, pecan, caramel and pumpkin and swirl them together in these gooey pumpkin blondies.
I made these on Monday and planned to send some with Mr. Official on Tuesday morning. But Middle Son looked forlorn when I mentioned sending them off, so I left them for him enjoy while he and the pooches house-sit this week. They are pure decadence, so make them when you can spread the love and calories over many eaters, or give to a few eaters with high metabolism.
1 cup (2 sticks) unsalted butter, slightly softened
1 1/4 cups brown sugar
1 egg (2 for cake-like texture)
2 teaspoons vanilla
1 cup pumpkin puree
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup chocolate chips
3/4 cup butterscotch chips
1/2 cup coarsely chopped pecans
1/2 cup caramel syrup
Preheat oven to 350. Line a 9×13 pan with parchment or foil; if using foil, grease or butter well. SEt aside. In large bowl, cream together butter and sugar. Add eggs, mixing well. Add pumpkin and vanilla. Stir in flour, soda, salt and spices just unti incorporated. Spoon about half the batter into the prepared pan and smooth to cover bottom. Sprinkle with chips and nuts; drizzle with caramel. Drop remaining batter over top, then use a spatula to smooth and cover the caramel layer. Bake for 30 minutes or until toothpick inserted comes out clean (it may have caramel on it.)
Cool and use foil or parchment to lift from pan; pull away lining and cut into squares. Makes 20-24 bars.