Pumpkin Butterscotch Blondies

Pumpkin Butterscotch Blondies

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Patsy Fowler


my aunt every year makes a big batch of these for us at this time of the year we do have these at other times to but we just love hers


★★★★★ 1 vote

24 bars
15 Min
35 Min


  • 2 c
    all purpose flour
  • 1 Tbsp
    pumpkin pie spices
  • 1 tsp
    baking soda
  • 3/4 tsp
  • 1 c
    butter, unsalted, room temperature
  • 1 1/4 c
  • 1 large
  • 2 tsp
    vanilla extract
  • 1 c
    canned pumpkin puree
  • 1 pkg
    (12 oz) butterscotch chips

How to Make Pumpkin Butterscotch Blondies


  1. Preheat oven to 350.
  2. Line bottom and sides of a 9x13 inch baking pan with foil, leaving an overhang on the sides.
  3. In a medium bowl, whisk the first 4 ingredients together. Set aside.
  4. With an electric mixer, cream butter and sugar on medium high speed until smooth, beat in egg and vanilla until combined.
  5. Beat in pumpkin puree (don't worry if it looks curdley). Reduce speed to low and mix dry ingredients until just combined. Fold in butterscotch chips.
  6. Spread batter evenly in prepared pan. Bake until edges begin to pull away from side of pan and a toothpick inserted in center comes out with just a few moist crumbs, attached, 35-40 minutes. Cool completely in pan.
  7. Lift bars from pans (using the foil to help). Peel off foil, and use a serrated knife to cut into 24 squares.

Printable Recipe Card

About Pumpkin Butterscotch Blondies

Course/Dish: Other Desserts
Other Tag: Quick & Easy

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