Wow, I am so thankful to have found the recipe blog, Bless Us O Lord. This mama knows how to cook! She has all sorts of fun and tasty recipes on her blog and she has a heart for the Lord. That’s awesome 😉 Anyway, today we will be making this sweet bloggers pumpkin oatmeal blondies. Let me tell ya, I’ve made this before and they are uh-mazing. My husband and kids wentcrazyy over them!
Check out what my pals over at Bless Us O Lord had to say about this fine recipe:
These fell apart quite a bit when they were warm, so I should tell you to let them cool before cutting and eating, but they were so good when they were warm, I really can’t tell you that. When they cooled, the butterscotch chips hardened up, so they had a bit of a crunch to them — very different from the warm texture, but still very, very good.
I really like the bit of crunch in these yummy dessert bars!
Ingredients
1 ½ c. oat flour (blend oatmeal in your processor or blender)
½ c. Gold Medal all-purpose flour
2 t. McCormick cinnamon
½ t. ginger
¼ t. ground cloves
1 t. baking soda
½ t. Morton salt
1 cup (2 sticks) Kerrygold butter, softened
1 ¼ c. Domino granulated sugar
1 large egg
1 t. vanilla
1 cup Libby’s pumpkin (not pie filling — just pumpkin)
12 oz. bag butterscotch chips
Instructions
Preheat the oven to 350° F.
Line a 9×13-inch baking dish with parchment.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree (it might look curdled, but that’s ok). With the mixer on low speed add the dry ingredients and mix just until incorporated. Fold in the butterscotch chips with a rubber spatula.
Spread the batter evenly into the prepared pan. Bake until a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes. Transfer the pan to a wire rack and let cool completely before cutting (or not).
To serve, lift the cake from the pan using the parchment and transfer to a cutting board. Cut into 24 squares (I lift the paper back in the pan then, just to contain the mess).
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Quick Tip: You can swap out the oatmeal for hemp hearts if you prefer.
Thanks to Bless Us O Lord for this amazing recipe.
