Pumpkin Blondies (Vegan Optional!)

Ingredients

• 1 cup unsalted regular OR plant-based butter

• 1 3/4 cups brown sugar

• 1 large egg OR flax egg

• 2/3 cup canned pumpkin puree

• 2 tsp vanilla extract

• 2 3/4 cups all purpose flour

• 1 tbs pumpkin pie spice

• 1 tsp baking soda

• 1 tsp salt

• 1 cup each

  • White chocolate (vegan) baking chips

  • Butterscotch Baking (vegan) Chips

• 1/2 cup chopped regular or candied pecans

Instructions

1. Preheat the oven to 350 degrees and place the rack in the center of the oven. Line a 9x13-inch baking pan with parchment paper.

2. Brown the butter in a saucepan over medium heat. Bring the butter to a boil, and continue cooking until the milk solids begin to turn golden and the butter smells nutty. Remove from the heat and allow to cool.

3. While the butter cools, mix the dry ingredients (flour, pumpkin pie spice, baking soda, salt) in a large bowl.

4. Pour the cooled butter into a separate mixing bowl with the egg, brown sugar, pumpkin puree, and vanilla. Whisk until fully combined and smooth.

5. Fold the dry ingredients into the wet ingredients with a spatula and continue to mix until combined. Add in the chocolate chips and pecans and continue to mix until a uniform batter forms.

6. Transfer the batter to your baking pan and spread evenly. Bake for 35 minutes and allow to cool in the fridge before slicing for a fudgy texture.

Note: These are delicious served as is, but I also recommend serving with vanilla bean ice cream, a simple buttercream, or a cinnamon glaze!