Butterscotch Pumpkin Cake Bars {Luci Morsel’s Guest Post}

These cake bars start with a moist pumpkin cake that is combined with ooey-goey butterscotch. 

Butterscotch Pumpkin Cake Bars

I have a treat for you today! In addition to this scrumptious recipe of butterscotch pumpkin cake bars, I am excited to introduce you to my favorite new foodie AND fashionista! Luci from Luci’s Morsel is a fashion blogger with a passion for food especially delicious desserts (hello honey cardamon cake!!) and a chic eye for fashion. She is also a sweet Cali girl that I’ve been lucky to get to know over the past few months. She is here today to share with you a seasonal recipe I can’t wait to try. Here’s Luci:

Butterscotch Pumpkin Cake Bars

It’s so exciting to be guest posting for Zainab here on Blahnik Baker! Bloggers who do both fashion and food (who actually develop their own recipes) are fewer and farther between than I ever imagined. When I do stumble on them, I do a happy dance and follow them everywhere. That’s what happened when I found Zainab on Instagram. I loved her blog name but failed to check out her blog – embarrassing, I know! As fate would have it, the blogging world had me stumble onto her site on a day when she shared a story about being a PhD student and blogger. Having just earned my PhD in History last summer, I had an instant connection. I left a comment and was soon graced with an email from Zainab saying hi. Many lengthy emails and quite a few texts later, Zainab and I are bonding about desserts, fashion blogging, and the very unique experience of being a doctoral student on an almost daily basis!

Butterscotch Pumpkin Cake Bars

It seems only fitting that a post on Blahnik Baker be scrumptiously delicious. The holiday season is just beginning, but I think these pumpkin butterscotch cake bars are my favorite recipe of the season. It all started out as a pumpkin cake bar recipe from Martha Stewart. Then I remembered the butterscotch chips I had and decided they would make these bars truly perfect. As I reached into my cupboard for them, one of the many bags of sweetened coconut my sister recently unloaded on me caught my eye. I wasn’t sure but decided to sprinkle it on top, partly for color and partly for taste. And then the walnuts were just begging to be added. I love nuts in my baked goods and I think I’m incapable of baking in the fall and winter without adding a walnut or pecan. But can you blame me?!?  Anyway, the bars started baking in the oven and life started smelling sweeter. And when it came time for taste-testing, my fiance and I were kind of head-over-heels in love with them. Fortunately, or unfortunately, we had to save them for the dinner party we were going to that night, so we restrained ourselves from eating the whole pan. The butterscotch melts into the pumpkin and the toasted coconut rounds out the whole thing nicely. I’ve since bought butterscotch chips again to replace my stash and plan on making these more than once this holiday season. These will be great for Thanksgiving weekend and all those holiday parties!

Butterscotch Pumpkin Cake Bars

Butterscotch Pumpkin Cake Bars
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert, Cake
INGREDIENTS
  • 1 Cup flour
  • ½ teaspoon baking soda
  • ⅜ teaspoon salt
  • ¾ teaspoon cinnamon
  • ¾ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ¼ teaspoon cloves
  • ¼ teaspoon cardamom
  • ½ Cup butter, softened
  • ¾ Cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ½ Cup pumpkin puree
  • ¾ Cup butterscotch chips
  • ½ Cup shredded coconut
  • ½ whole nuts (pecans or walnuts)
DIRECTIONS
  1. Preheat oven to 350 degrees. Line bottom of square pan with parchment paper, leaving extra on the sides for easy removal.
  2. In a medium bowl, combine flour, baking soda, salt, and spices. In a stand mixer or large bowl, cream butter and sugar until smooth. Add in egg and vanilla. Beat in pumpkin until creamy. With mixer on a low speed, add in flour mixture. When combined, add butterscotch chips.
  3. Spread batter in pan. Sprinkle coconut over top. Top with nuts. Bake 40-50 minutes until top toothpick inserted in the middle comes out with a few moist crumbs. Let cool completely before cutting and serving.
ZAINAB'S NOTES
recipe adapted from Martha Stewart

Coconut and butterscotch in one treat? I’m in love!! Thank you Luci for this wonderful treat. You are a girl after my heart and I can’t wait to try these.

Be sure to visit Luci’s blog for more of her recipes and seriously chic outfits!

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A California girl with her PhD in History, Luci loves designer jeans, iced      coffee, homemade food, and smart humor. Luci’s Morsels is about fashion,  food, and frivolity – all from an approachable and fun perspective.”

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