These Pumpkin Butterscotch Bars cookie bars are the perfect Fall dessert – moist and chewy, made lighter with pumpkin puree and studded with butterscotch chips.
2cupsall purpose flour(Gold Medal)
1 1/2tsppumpkin pie spice
1/4cupmelted unsalted butter
2large egg whites
2tsppure vanilla extract
For the Frosting:
8oz1/3 less fat cream cheese(softened)
2ouncesmelted semi-sweet chocolate
Preheat oven to 350°F.
Lightly spray a 9 x 13 inch non-stick baking pan with cooking spray.
In a large bowl, combine the flour, baking soda, salt, pumpkin spice and cinnamon and stir to blend.
In another bowl, whisk the sugars with the butter, egg whites, pumpkin and vanilla until light and fluffy.
Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.
Fold in butterscotch chips.
Spread batter onto the baking pan using the back of a measuring cup to smooth evenly.
Bake 14-16 minutes, until the edges are light brown and a toothpick inserted comes out clean. Don't over-bake or your bars will be dry.
Let it cool completely on wire rack.
Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended.
Frost bars and drizzle with the melted chocolate. *To melt the chocolate, place in a microwave safe cup and heat 15 seconds; stir. Another 15 seconds; stir until the chocolate is melted.
When the chocolate sets, cut into 15 large squares (5 cuts by 3 cuts with the knife).
Then cut each square in half diagonally to create triangles.