Butterscotch Pumpkin Blondies - Celebrating Sweets

Published: Oct 24, 2022 by Allison · 15 Comments

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These Pumpkin Blondies are moist, soft, and flavored with pumpkin puree, warm spices, butterscotch, and white chocolate chips. 

It is officially Fall, so we must be consuming all things pumpkin, right?! This delicious seasonal dessert is a cross between a pumpkin cake and a blondie. The combination of pumpkin and butterscotch is unexpected yet fantastic. 

These blondies are

Soft and moist – Thanks to pumpkin puree and melted butter.

Flavorful – A combination of pumpkin and warm spices paired with white chocolate and butterscotch.

Easily adaptable – Prefer a different mix-in? Try regular chocolate chips and/or nuts.

Easy – No special equipment needed. This recipe comes together in under 20 minutes.

Recipe overview

*Full recipe below in recipe card*

Key technique – pumpkin puree

In order to get the proper consistency, and to prevent the bars from being too wet, it is important to remove some of the moisture from the pumpkin puree.

Place a double layer of paper towels on a plate. Spread the pumpkin puree onto the towels. Place a double layer of paper towels on top of the pumpkin and lightly press down allowing the paper towels to soak up excess moisture. Repeat this step one more time with fresh dry paper towels. Allow the pumpkin to sit on the towels until you need it.

What type of pumpkin to use

This recipe uses canned pumpkin puree, not to be confused with pumpkin pie filling which is sweetened and spiced. I find the most consistent results when using Libby’s brand pumpkin puree.

Using up leftover pumpkin puree

Leftover pumpkin puree? Try one of these recipes:

More pumpkin recipes

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Recipe

Butterscotch Pumpkin Blondies

These Pumpkin Blondies are moist, soft, and flavored with pumpkin puree, warm spices, butterscotch, and white chocolate chips.

4.93 from 14 votes

Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 12

Calories: 225kcal

Ingredients

Instructions

• Preheat oven to 350°F. Line an 8×8 pan with foil or parchment paper and grease it. Begin by prepping the pumpkin puree (see note).

• In a large bowl whisk melted butter, brown sugar, and granulated sugar until fully combined, about one full minute. Whisk in egg, vanilla, and pumpkin puree.

• In a separate bowl, combine flour, spices, baking powder, and salt. Add the flour mixture to the wet ingredients and stir with a wooden spoon or rubber spatula until combined. Stir in the butterscotch chips and white chocolate chips (I reserve a few to press into the top of the batter, as it makes for a prettier appearance).

• Pour the batter into the prepared pan and spread into an even layer. Press some additional "chips" on top, if desired. Bake for about 23-28 minutes, until the top is dry and a toothpick inserted into the center comes out without raw batter on it, moist crumbs are OK. Place on a rack to cool completely.

Notes

Nutrition

Calories: 225kcal | Carbohydrates: 32g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 82mg | Potassium: 108mg | Fiber: 1g | Sugar: 20g | Vitamin A: 2647IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

Recipe updated October 2022.

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