If a chocolate baked confection is a “brownie” and the vanilla version is a “blondie,” shouldn’t a pumpkin version of the same thing be called a “redhead?” Maybe?
It’s a working title.
My husband is a fan of butterscotch. I’m a fan of pumpkin-y goodness this time of year. He is not a fan of the cinnamon spiced offerings, so I thought I’d compromise with these and keep us both happy. (William is just happy with sugar in any form, so that’s a nonissue.)
This recipe comes together in (almost) one bowl. (You mix together the dry ingredients in the other bowl, surely you can just rinse that bad boy out after the mix. Right?) I love my stand mixer (her name is Bertha) but one bowl dishes are definitely a mark in the “pro” column.
These bars lean more toward the cakey style of desserts, while still giving a nod to that ideal fudgy brownie style. The pumpkin lends its own flavor and moistness, and is complemented by the addition of the traditional supporting quad of spices (cinnamon, cloves, ginger, and nutmeg). Butterscotch chips round things out, adding the perfect amount of surprise creaminess and sweetness throughout. A perfect fall dessert or breakfast.
No? This isn’t a balanced breakfast. Oh, ok.
Whatever. I may have eaten this for breakfast. IT’S TOO GOOD WITH COFFEE! I DIDN’T HAVE A CHOICE!
Give them a try. I think you’ll like them for the appropriate dessert-eating times just as much as I do.
Pumpkin Butterscotch Redheads:
2 sticks melted unsalted butter
1 cup brown sugar
1 cup white sugar
3 large eggs
1 cup pumpkin puree
3 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon dried ground ginger
1 bag butterscotch chips (approximately 2 cups)
Preheat the oven to 350 degrees. Grease a 9×11 rectangular baking pan.
In a large bowl mix together melted butter, sugars, pumpkin, and eggs stirring to combine.
In a separate bowl whisk together the dry ingredients: the flour, baking powder, salt, and spices.
Combine the wet and dry ingredients. Pour into the prepared pan.
Bake for 35-45 minutes until the edges are golden and a cake tester comes out dry.