Recipe adapted from Martha Stewart
2 cups all purpose flour
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1 tsp baking soda
3/4 tsp salt
1 cup unsalted butter, room temperature
1 1/4 cups brown sugar
1 large egg
2 tsp vanilla extract
1 cup pumpkin puree
1 cup butterscotch chips
Preheat oven to 350 degrees. Line a 9x13 pan with foil and spray with baking spray.
In a medium bowl, combine flour, cinnamon, nutmeg, cloves, ginger, soda, and salt and whisk together and set aside. In a second mixing bowl, combine butter and sugar and beat on medium speed until light and fluffy, about two minutes. Beat in egg, vanilla and pumpkin. Mixture may appear slightly curdled at this point but its okay. Add dry ingredients and mix on low speed until just incorporated. Stir in butterscotch chips.
Spread batter in prepared pan and smooth out the top with a rubber spatula. Bake about 35-40 minutes until edges begin to pull away from side of pan and toothpick inserted in the center comes out mostly clean. Cool completely in the pan. Invert out of pan onto wire rack, peel off foil, cut into squares and transfer to a serving plate.
Note: As per FTC requirements, the butter in this dish was provided by Real Butter, as part of a Tastemaker promotion sponsored by Real Butter for holiday baking. I received a gift package of butter and holiday baking supplies. However, the opinions above are strictly mine and are not affected by this promotion.