These Butterscotch Pumpkin Blondies combine the cozy flavors of fall—pumpkin, warm spices, and creamy butterscotch—into a chewy, buttery dessert bar that’s perfect for autumn gatherings or an afternoon treat. Moist, rich, and full of comforting flavor, these blondies are an irresistible twist on classic pumpkin desserts.

Why You’ll Love This Recipe

You’ll love these Butterscotch Pumpkin Blondies for their perfect balance of sweetness and spice. The pumpkin puree keeps them moist, while the butterscotch chips melt into gooey pockets of caramel-like flavor. They’re simple to make, require just one bowl for most of the prep, and make your home smell like fall. Whether you’re baking for a party, potluck, or cozy weekend at home, these blondies are a guaranteed hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup (2 sticks) unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
• 1 cup butterscotch chips

Directions

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease it.
2. In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy.
3. Add eggs, vanilla extract, and pumpkin puree, then whisk until fully combined.
4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
5. Gradually fold the dry mixture into the wet ingredients until just combined. Do not overmix.
6. Stir in the butterscotch chips gently.
7. Spread the batter evenly into the prepared pan and smooth the top.
8. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the blondies to cool completely in the pan before slicing into squares.

Servings and Timing

This recipe makes about 16 blondies.
Prep time: 15 minutes
Bake time: 30–35 minutes
Cooling time: 1 hour
Total time: Approximately 1 hour and 45 minutes

Variations

• Chocolate Chip Version: Swap butterscotch chips for chocolate or white chocolate chips for a different flavor profile.
• Nutty Crunch: Add 1/2 cup chopped pecans or walnuts to the batter for extra texture.
• Spice Boost: Add a pinch of cloves or cardamom for a deeper autumn flavor.
• Glazed Top: Drizzle melted white chocolate or butterscotch over the cooled blondies for an elegant finish.

Storage/Reheating

Store the blondies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. To enjoy warm, microwave individual squares for 10–15 seconds or reheat in a 300°F (150°C) oven for about 5 minutes.

FAQs

1. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, just make sure it’s pure pumpkin puree and not too watery. Drain excess liquid before using.

2. What can I use instead of butterscotch chips?

You can use white chocolate, caramel bits, or even cinnamon chips for a fun twist.

3. Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend.

4. How do I know when the blondies are done baking?

A toothpick inserted in the center should come out clean or with a few moist crumbs. Avoid overbaking to keep them soft.

5. Can I halve this recipe?

Absolutely. Bake in an 8×8-inch pan for about 25–28 minutes.

6. Should I refrigerate the blondies?

Refrigeration isn’t necessary unless you want them to last longer. Room temperature storage is fine for a few days.

7. Can I make them ahead of time?

Yes, bake them a day ahead and store in an airtight container. They actually taste better the next day.

8. Can I freeze these blondies?

Yes, wrap cooled blondies tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

9. How can I make them more fudgy?

Reduce baking time slightly (around 30 minutes) and let them cool in the pan to retain moisture.

10. What’s the best way to serve these blondies?

They’re delicious on their own, but you can serve them warm with a scoop of vanilla ice cream for an indulgent treat.

Conclusion

These Butterscotch Pumpkin Blondies are everything you love about fall baked into a soft, chewy square. With their warm spices, rich butterscotch flavor, and melt-in-your-mouth texture, they’re the perfect treat for sharing—or keeping all to yourself. Whether you’re baking for a holiday, a cozy evening, or just to satisfy your sweet tooth, this recipe will quickly become a seasonal favorite.

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