You’re not sick of pumpkin yet are you?
Good. Because I’m totally not either.
Oh wait, you are?
Well this just got awkward..
OK, well you may want to look away because, you guessed it, I made something pumpkin.
I don’t know what happens. As soon as the leaves start turning, and the air starts to get crisp, the only thing that consumes my brain (other than hoodies and sweaters and hockey and football) is pumpkin and how many things I can bake with it.
Nothing quite screams “fall” more than pumpkin. I mean, right (and I totally wrote “write” the first time) from beginning, there is the color. A deep orange. So lovely. I just want to paint all the tree leaves with it.
Then there is the taste. I mean, you CAN just eat straight up pumpkin puree. Go for it. It may not be amazingly flavorful, but it’s still yummy. But what makes it scream fall are all the flavors that you can add to it.
Pumpkin pie spice, cinnamon, gloves, ginger, chocolate, butterscotch, etc. All amazing fall flavors that add a warmth and such a deep flavor that can’t be beat.
And pumpkin is just so nostalgic. Can you ever imagine a Thanksgiving dinner without pumpkin pie? Even if you don’t like it, it’s always on the table. It’s like the Thanksgiving version of Christmas fruit cake. It’s ALWAYS there.
And gosh, pumpkin is just SO versatile. Cheesecakes, mini cheesecakes, pumpkin brownies, pumpkin cupcakes, pumpkin cakes, pumpkin icing, the list goes on and on.
It’s just so receptive to other flavors.
Fall + pumpkin. They go together like peas and carrots. You can’t quite have one without the other.
Me personally? I like my pumpkin with chocolate. As I do many things in life.
And these bars fulfill the chocolate quota perfectly. But to take them over the top, I added butterscotch chips.
Butterscotch. What are your feelings? I find it seems to have a cult following. I mean, there are people out there that LOOOOOOOOVE butterscotch and then there are people that think it’s just OK, and then there are people that hate it.
When I think of butterscotch, I think of Tastykake Butterscotch Krimpets. We’ve all had them.
I actually really like butterscotch. So I always find it enjoyable to use them in recipes. I just happened to have 2 bags of butterscotch chips in my pantry, so I thought they were just what these bars needed.
Pumpkin and butterscotch. Seriously people. They just work. And chocolate? Do I even need to convince you? Yeah, thought so.
These bars have such a lovely fluffy texture to them. Sometimes when baking with pumpkin, it can make things very light and cakey. These were light but had a nice solid chewy texture to them that was fantastic.
And the pumpkin flavor is spot on. These would be perfect for Thanksgiving, to bring into the office, to give as gifts to your friends, anything. They’re amazing.
Pumpkin, chocolate, and butterscotch.
They go perfectly together just like…pumpkins and fall.
PUMPKIN CHOCOLATE CHIP AND BUTTERSCOTCH SQUARES
Recipe Adapted from Tracey’s Culinary Adventures
- 2 cups all-purpose flour
- 1 tablespoon pumpkin-pie spice
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1/4 cups sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin puree
- 6 oz chocolate chips
- 6 oz butterscotch chips
Preheat oven to 350 F. Line a 13×9 baking pan with aluminum foil, leaving an overhang on opposing sides so you can lift the bars out after they bake. Spray the aluminum foil with nonstick cooking spray.
Whisk the flour, pumpkin pie spice, baking soda and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until well combined. Add the pumpkin puree and beat to combine (don’t be worried if the batter looks curdled, it’ll come together in the next step). With the mixer on low, add the dry ingredients in two additions, beating just until combined. Fold in the chocolate and butterscotch chips with a rubber spatula.
Transfer the batter to the prepared pan and spread into an even layer. Bake for 35-40 minutes, or until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few moist crumbs attached. Transfer the pan to a wire rack and let the bars cool completely.
Use the aluminum foil to lift the bars out of the pan and cut them into squares.