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Home » Fall Favorites » Butterscotch Pumpkin Blondies

Butterscotch Pumpkin Blondies

Published: Oct 24, 2022 by Allison · 13 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. 

Stack of two pumpkin blondies on a white plate.
Jump to:
  • These blondies are
  • Recipe overview
  • Key technique – pumpkin puree
  • What type of pumpkin to use
  • Using up leftover pumpkin puree
  • More pumpkin recipes
  • Recipe

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.

Pumpkin blondie with a bite taken out of it on a white plate.

Recipe overview

*Full recipe below in recipe card*

  1. Whisk melted butter and sugars.
  2. Add egg, vanilla, and pumpkin puree.
  3. Combine flour, baking powder, salt, and spices.
  4. Stir flour mixture into the wet ingredients.
  5. Stir in the butterscotch chips and white chocolate chips.
  6. Spread into an 8×8 pan and bake.
Collage of step by step photos making pumpkin blondies.

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.

Pumpkin puree spread on paper towels

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.

Pumpkin blondies on a white plate.

Using up leftover pumpkin puree

Leftover pumpkin puree? Try one of these recipes:

  • Pumpkin Spice Coffee Creamer
  • Pumpkin Ice Cream
  • Pumpkin Pudding Cake

More pumpkin recipes

  • Pumpkin Spice Latte Cake
  • Pumpkin Cupcakes
  • Pumpkin Bundt Cake
  • Pumpkin Chocolate Chip Muffins

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Recipe

Stack of two pumpkin blondies on a white plate.

Butterscotch Pumpkin Blondies

These Pumpkin Blondies are moist, soft, and flavored with pumpkin puree, warm spices, butterscotch, and white chocolate chips.
4.89 from 9 votes
Print Pin SaveSaved!
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12
Calories: 225kcal
Author: Allison – Celebrating Sweets

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

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.
Pumpkin puree spread on paper towels
MIX-INS:
Feel free to swap the butterscotch chips or white chocolate chips for regular chocolate chips and/or nuts.

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.

Tried this recipe?Leave a comment and rating below!

Recipe updated October 2022.

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Comments

  1. Kathleen @ Yummy Crumble

    September 27, 2015 at 12:34 am

    I’m so trying these soon! They look incredibly moist and delicious! Lovely photos by the way 🙂

    Reply
    • Celebrating Sweets

      October 01, 2015 at 1:19 pm

      Thanks, Kathleen!

      Reply
  2. Thalia @ butter and brioche

    October 07, 2015 at 12:37 am

    A pumpkin blondie bar looks and sounds amazing! I have a seriously blondie envy right now..

    Reply
    • Celebrating Sweets

      October 08, 2015 at 5:47 am

      Thanks, Thalia!

      Reply
  3. Teri

    September 26, 2016 at 5:02 am

    I love this fall recipe and the combination of flavors.

    Reply
  4. Dana

    April 24, 2018 at 12:56 pm

    5 stars
    These sounds delicious! I love the blend of pumpkin and pecans—such cozy and warm flavors.

    Reply
  5. Jessica Formicola

    April 24, 2018 at 1:08 pm

    5 stars
    I am ALWAYS in the mood for pumpkin! These look great!

    Reply
  6. Jillian

    April 24, 2018 at 1:47 pm

    5 stars
    No need to wait for Fall to try these! I could eat these all year long!

    Reply
  7. Stephanie@ApplesforCJ

    April 24, 2018 at 3:05 pm

    5 stars
    These pumpkin blondies sound perfect. Love the combination of white chocolate with the pumpkin. Need to try this.

    Reply
  8. Courtney

    April 24, 2018 at 3:24 pm

    5 stars
    Pumpkin and white chocolate together sounds divine! Can’t wait to give these a try!

    Reply
  9. Heidi

    October 21, 2018 at 5:21 pm

    4 stars
    Why do people rate recipes that they haven’t made???? I have made them twice and they are quite good.

    Reply
    • Chandi

      December 01, 2018 at 7:53 pm

      Thank you! I was considering making, checked the reviews 1st to see who else had with success! Ding, ding, ding. Going to try this weekend, with hopes their not too super sweet.

      Reply
  10. Shadi Hasanzade

    October 26, 2022 at 2:17 pm

    5 stars
    The flavors are amazing in this recipe and I love the tip about removing the excess moisture of the pumpkin using paper towels. So clever and guarantees that the bars have all the flavor but won’t be wet!

    Reply

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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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