Pumpkin Butterscotch Blondies

I found the recipe for these yummy cookie bars on tastykitchen.com, and here is the link.  These are tasty, easy to make, and my family really enjoyed them.  We actually made them for Aaron's work potluck, and so I don't know how everyone else liked them, but Aaron gave them an 8, and the rest of us gave them a 9.  This recipe made 24 cookies, and each cookie was 225 calories.  I followed this recipe exactly, so easy peasy :).

2 cups All-purpose Flour
1 Tablespoon Pumpkin Pie Spice
1 teaspoon Baking Soda
¾ teaspoons Salt
2 sticks Unsalted Butter, Room Temperature
1-¼ cup Granulated Sugar
1 whole Large Egg
2 teaspoons Vanilla Extract
1 cup Pumpkin Puree
1 cup White Chocolate Chips
1 cup Butterscotch Chips

Preheat the oven to 350° F. Line a 9×13-inch baking dish with foil (make sure there is extra foil hanging off at both ends – you’ll use this to pull the finished product out of the pan). In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree. With the mixer on low speed add the dry ingredients and mix just until incorporated. Fold in the white chocolate and butterscotch chips with a rubber spatula.
Spread batter evenly into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and 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.
To serve, lift the cake from the pan using the foil and transfer to a cutting board. Peel off the foil and using a sharp knife, cut into 24 squares.