Submitted by Valentina Maldonado
About the cook: I am a 20 year old student at New York University in the Food Studies major. My biggest passion is food, both eating it and making it. I plan to go to culinary school after I graduate, to a program that is specific to farm to table cuisine.
About the dish: This is a recipe perfect for the fall because it has pumpkin, and delicious autumn spices. The butterscotch add a wonderful layer of warm gooeyness, making them unique from other pumpkin bars.
National Origin: USA
Estimated Time: 1 to 2 Hours
1 1/3 cup granulated sugar
1/3 cup brown sugar
1 cup vegetable oil
4 eggs or 3 extra large eggs
2 cups pumpkin puree*
1 tsp vanilla
1 tsp salt
2 cups ap flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin spice
2 cups butterscotch chips
Preheat oven to 350F (120C), butter a 9×13 baking dish generously.
Beat sugar and oil together, then beat in eggs one at a time. Beat in pumpkin, vanilla, and salt.
Add flour, baking powder and soda, and spices. Only mix till combined.
Toss butterscotch chips in 1 tbsp of flour. Add half of batter to prepared dish. Sprinkle half of butterscotch chips onto batter (try getting rid of excess flour). Add second half of batter on top of chips, sprinkle second half of chips over batter.
Bake till dark brown, or until a toothpick comes out clean (about 25-30 minutes). Let cool for at least 35 minutes before cutting and serving.
*I highly recommend roasting and pureeing your own pumpkin. It can be a sugar pumpkin, butternut squash, etc. It can even be a combination of different kinds for a more complex flavor!