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.
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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*
- Whisk melted butter and sugars.
- Add egg, vanilla, and pumpkin puree.
- Combine flour, baking powder, salt, and spices.
- Stir flour mixture into the wet ingredients.
- Stir in the butterscotch chips and white chocolate chips.
- Spread into an 8×8 pan and bake.
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:
Recipe
Butterscotch Pumpkin Blondies
Ingredients
- ½ cup unsalted butter, melted
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup canned pumpkin puree, blotted dry (see note)
- 1 ¼ cups all purpose flour
- 1½ teaspoons pumpkin pie spice
- 1½ teaspoons cinnamon
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup butterscotch chips
- ⅓ cup white chocolate chips
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
MIX-INS:
Feel free to swap the butterscotch chips or white chocolate chips for regular chocolate chips and/or nuts.Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!Recipe updated October 2022.
Karl says
Delicious! Followed recipe only using white chocolate chips. Although where are the storing instructions???
Allison says
You can store in the refrigerator or at room temp for about 3 days.