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


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

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