Imagine the cozy flavors of pumpkin pie transformed into a decadent, chewy blondie, complete with a buttery pie crust base and a generous scattering of butterscotch chips and pecans. This is comfort baking at its finest!

Follow The Directions

01

Step

Preheat oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch baking pan with cooking spray. (5 minutes)

02

Step

Carefully mold the pie crust into the prepared pan, pressing it evenly across the bottom and up the sides. Don't worry if it's thin in some spots; just aim for even coverage. (10 minutes)

03

Step

In a large bowl, cream together the butter and brown sugar with an electric mixer until light and fluffy. (5 minutes)

04

Step

Beat in one egg at a time, ensuring each is fully incorporated before adding the next. (3 minutes)

05

Step

In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. (2 minutes)

06

Step

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)

07

Step

Fold in the butterscotch chips and chopped pecans. (2 minutes)

08

Step

Pour the batter evenly over the prepared pie crust. (2 minutes)

09

Step

Bake in the preheated oven until a knife inserted into the center comes out clean, 25 to 35 minutes. (30 minutes)

10

Step

Let the blondies cool completely in the pan before dusting with confectioners' sugar and cutting into squares. (30 minutes)

For a richer flavor, use brown butter instead of regular butter. Simply melt the butter in a saucepan over medium heat, cooking until it turns golden brown and smells nutty. Let it cool slightly before using in the recipe.
Feel free to substitute walnuts or other nuts for the pecans.
Store leftover blondies in an airtight container at room temperature for up to 3 days.