Fudgy like a brownie but slightly cakey (and light) from the pumpkin puree, these delightful blondies are the ultimate fall sweet treat. They’re a riff on a Martha Stewart recipe, tweaked by Annie Marshall of Everyday Annie to include butterscotch chips and white chocolate. (If white chocolate’s not your thing, don’t worry: It’s not cloying, but adds perfect little pockets of sweetness.) Add nuts or don’t, but do chill a bit before cutting if you have the time, as it helps ensure clean, even squares.

Pumpkin Blondies

Ingredients:

• Nonstick baking spray

• 2 cups/260 grams all-purpose flour

• 1 tablespoon pumpkin pie spice (see tip)

• 1 teaspoon baking soda

• 1 teaspoon kosher salt (such as Diamond Crystal)

• 1 cup/227 grams unsalted butter, at room temperature

• 1 1/4 cup

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