• 1. In a medium sauce pan over medium heat, melt the butter and bring to a boil. Once the butter is boiling, continue cooking the butter while swirling the pan frequently to avoid burning. When the butter becomes a deep amber color, remove it from the heat and allow to cool for 20 minutes.

  2. Preheat oven to 350°F. Line a 9×13 pan with parchment paper and coat with nonstick spray.

  Set aside.

  3. In a large mixing bowl combine the cooled butter and sugar. Using a wooden spoon or rubber spatula, stir to combine. Add in the pumpkin pie spice, vanilla, salt, baking powder, egg, and pumpkin purée and mix until smooth. Alternately you could do this with a stand mixer fitted with the paddle attachment on the low setting.

  4. Evenly mix in the flour until incorporated.

  5. Stir in the white chocolate chips.

  6. Spread the batter evenly into the prepared pan. Bake for 30-35 minutes, or until set in the middle.

  7. Allow the blondies to cool completely before pouring glaze on them.

Choice of Butterscotch Glaze & Maple Glaze options below

Butterscotch Glaze

• Ingredients:

  12 ounces butterscotch chips

  1 cup heavy whipping cream

  optional: pinch of salt

  Instructions

  1. Heat heavy cream to a light simmer (I like to do it in my microwave for 2 – 3 minutes).

  2. Add butterscotch chips and salt, whisk or blend until smooth. I like to use an electric

  hand blender or stick blender to make quick work of this.

  3. Cool for 15 minutes and pour over brownies

Maple Glaze

• 2 Tablespoons unsalted butter

  1/3 cup pure maple syrup

  1 cup confectioners’ sugar

  ¼ teaspoon vanilla extract

  Pinch of salt

  Instructions:

  In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar and maple extract. Taste. Add a pinch of salt if desired. Cool for 10 minutes, pour over pan of brownies.