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
3/4 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

How to Make Pumpkin Butterscotch Fudge Bars


  • 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 9 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.

Printable Recipe Card

About Pumpkin Butterscotch Fudge Bars

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