Pumpkin Butterscotch Fudge Bars

Beverley Williams


I love to make these as gifts and also for holiday parties.

☆☆☆☆☆ 0 votes
10 Min
25 Min


1 c
all purpose flour
1 c
quick oats
3/4 c
firmly packed brown sugar
1 1/4 c
chopped walnuts, divided
1/2 c
flaked coconut
1/2 tsp
baking soda
2 1/4 tsp
pumpkin pie spice, divided
cu3/4p c
unsalted butter, melted
2 Tbsp
unsalted butter
5 oz
evaporated milk
3/4 c
1/2 c
pure packed pumpkin
1/4 tsp
kosher salt
2 c
mini marshmallows
11 oz
butterscotch morsals
1 tsp


1Preheat the oven to 350 degrees.
2Line a 15 x 10 inch jelly roll pan with foil.
3For Cookie Base:
4In a medium bowl, combine flour, oats, brown sugar, coconut, baking soda, 1/2 c. walnuts and 3/4 tsp. pumpkin pie spice. Mix well.
5Stir in melted butter and mix well.
6Press into the prepared jelly roll pan.
7Bake for 13 to 15 minutes or until slightly browned.
8Cool in pan on a wire rack.
9For the fudge: In a medium heavy duty sauce pan, combine butter, evaporated milk, pumpkin, sugar, 1/2 tsp. pumpkin pie spice and salt.
10Bring to a boil, stirring constantly, over medium heat.
11Boil, stirring constantly for 8 to 19 minutes. Remove from heat.
12Stir in marshmallows, morsels, 1/2 cup chopped walnuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted.
13Pour this mixture over the cookie base. Sprinkle with 1/4 cup chopped walnuts.
14Refrigerate until firm before cutting into bars.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy