We’re digging into the archives to highlight yet another pumpkin recipe. Are you sick of it yet? If so, I’m sorry. Pumpkin season just makes me go a little crazy…in a good way. Anyways, this is a dessert recipe I posted 3 years ago. If you go back and re-read my original post, you’ll have a pretty clear idea of how much I like these. So good. I think it’s the pumpkin-butterscotch combo that puts them over the edge!
I made a batch of these last month and pretty much ate the whole pan myself so…… yeah. They’re good.
Here’s how you make them:
- 1¼ cups white whole wheat flour
- 1 c oats
- 1 tsp cinnamon
- ½ teaspoon ginger
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 4 Tbsp unsalted butter, softened
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 1 large egg
- 1 teaspoons vanilla extract
- 1 c pumpkin
- ½ c dark chocolate chips
- ½ c butterscotch chips
- ½ c Craisins
- Cream butter and sugars in a medium bowl until light and fluffy.
- Add the egg, vanilla and pumpkin and mix well.
- Mix in the flour, ginger, cinnamon, baking soda and salt and mix well.
- Stir in the oats, chocolate chips, butterscotch chips and Craisins and mix until evenly distributed.
- Grease a 9×13 pan (or line with parchment paper) and spread mixture evenly in pan. If you want a thicker bar, use a 9×9 pan.
- Bake at 350 degrees for 20-25 minutes or until a toothpick is inserted and comes out clean.
- Cool completely in pan. Use a sharp knife to cut into squares.
Of course the mix-ins are optional, but I highly recommend them all!