Pumpkin Pie Blondies

Ingredients

• 0.5 teaspoon baking soda 
• 1 cup brown sugar 
• 0.3 cup butter at room temperature
• 11 ounce butterscotch chips 
• 15 ounce pumpkin puree canned
• 2 tablespoons confectioners' sugar to taste
• 2  eggs 
• 1.3 cups flour all-purpose
• 2.3 ounce pecans chopped
• 9 inch pie dough frozen thawed prepared
• 1 tablespoon pumpkin pie spice 
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• knife
• hand mixer

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch pan with cooking spray.
2. Mold the pie crust to fit the pan. It may be thin in some spots; that's ok, just try to get it as even as possible.
3. Beat butter and brown sugar together with an electric mixer in a large bowl until smooth. Beat 1 egg into the butter until completely blended; repeat with the second egg.
4. Mix flour, pumpkin pie spice, baking soda, and salt together in a separate bowl.
5. Add to pumpkin mixture and beat to combine. Fold butterscotch chips and pecans into the mixture; pour into the pie crust.
6. Bake in preheated oven until a knife inserted in the center comes out clean, 25 to 35 minutes. Dust with confectioners' sugar.