Butterscotch Chobani Pumpkin Blondies.



This has been a challenging week for me.  I’ve been sick for the past 4 days and unable to go to the gym or run.  I’ve been trying, much to my chagrin, to calm down, relax and try to heal.  Today I had an overwhelming urge to bake a treat for the weekend.  My daughter is off tonight to a camping out party and I thought it would also be a nice treat to take to share.  It is quintessentially fall recipe and quite tasty as my taste testers have reported back to me.  I’m hoping to try it tomorrow sans Halls cough drops.


2 1/3 cups of all purpose King Arthur’s flour
2 teaspoons of pumpkin pie spice
1 tablespoon of ground cinnamon
1 teaspoon baking soda
1 tablespoon flax seed meal (or wheat germ)
1 teaspoon salt
1 stick of butter, softened (half of a cup)
1/4 cup of Chobani vanilla yogurt
3/4 cup of white sugar
3/4 cup of light brown sugar
1 egg, room temperature
1 teaspoon vanilla extract
1 -15 ounce can of pumpkin puree
1 1/2 cup of butterscotch chips (you can use peanut butter chips or chocolate chips too)


Preheat your oven to 350 degrees.  Spray your 13×9 pan with flour baking spray or line it with parchment allowing the paper to hang over so it’s easier to remove.

In a mixing bowl combine flour, pumpkin pie spice, cinnamon, baking soda, flax and salt.  Whisk to combine.  In your stand mixer, paddle attached, blend butter, Chobani and sugars.  Then incorporate egg and vanilla.  Next beat in the pumpkin puree.   Once blended, turn the speed to low and slowly, in thirds, incorporate the flour mixture.  Scrape down the side of the mixing bowl as needed.  Then add the chips.  Stir with a spoon to avoid breaking them down.  Then pour your batter into your prepared pan.  Bake for 40-45 minutes or until a toothpick inserted comes out clean.  Let cool before removing and slicing.