Pumpkin Butterscotch Blondies Recipe - bet you can't eat just one!

Pumpkin Butterscotch Blondies Recipe – bet you can’t eat just one!

photo: Amy for we heart this

I absolutely LOVE the Fall. Football season, the changes in the weather and nature and of course, it’s the perfect time to start baking again. One of my favorite Fall ingredients is pumpkin, and the team at wht seems to agree! In fact, I’m so obsessed, when the weather changed this year, I kept an eye out for when the Libby’s Pumpkin Puree (it’s the best one, imo) would hit the shelves, and when it finally did, I stocked up!

My favorite pumpkin recipes include breads, pies, cheesecake and cookies, but this year, I wanted to try something a little different. I remembered reading about pumpkin blondies last year, and wanted to bake some, but time just got away from me. So, when I looked through my Google Reader favorites, and saw this recipe starred, I just knew I had to make them immediately!

This is one recipe that I really regret waiting a year to make. Originally a recipe from good old Martha Stewart (is there anything she can’t bake?) featuring pumpkin and chocolate chips, this is a tweaked version from the blog Annie’s Eats (I found it via Smells Like Home) adding butterscotch to the mix – which seems even more like Fall to me. (Of course, you could make both versions if it’s just too hard of a decision to make.)

This recipe is very simple to throw together, and I guarantee you that if you love pumpkin, you are going to want to eat the whole pan. I baked up a batch of these for the family on a Friday night, and they were completely gone by the end of the weekend!

Pumpkin Butterscotch Blondies
Source: Martha Stewart (adaptation via Annie’s Eats)


• 2 cups all-purpose flour
• 1 tbsp. pumpkin pie spice
• 1 tsp. baking soda
• 3/4 tsp. salt
• 16 tbsp. unsalted butter, at room temperature
• 1 1/4 cups granulated sugar (or brown sugar)
• 1 large egg
• 2 tsp. vanilla extract
• 1 cup pumpkin puree
• 1 cup white chocolate chips
• 1 1/2 cups butterscotch chips


1) Preheat the oven to 350° F. Line a 9×13-inch baking dish with foil.

2) In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.

3) Using an electric mixer fitted with the paddle attachment and a new bowl, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Next, beat in the egg and vanilla until well combined. Then, mix in the pumpkin puree. With the mixer on low speed add the dry ingredients and mix just until incorporated.

4) Fold in the white chocolate and 1 cup butterscotch chips with a rubber spatula.

5) Spread the batter evenly into the prepared pan and sprinkle remaining 1/2 cup of butterscotch chips over the top of the batter. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes.

6) Transfer the pan to a wire rack and let cool completely before cutting.

7) To serve, lift the cake from the pan using the foil and transfer to a cutting board. Peel off the foil and using a sharp knife, cut into 24 squares.

we heartsters – What are your favorite recipes for the Fall? Do they involve pumpkin? Share them in the comments!

Amy S

Amy S

Amy is a foodie and a craft-a-holic from Louisiana. She is The Nifty Foodie.
Amy S

13 thoughts on “Pumpkin Butterscotch Blondies Recipe – bet you can’t eat just one!”

  1. irene

    Whoa Nelly, perfect timing for these! So tempting looking-They are calling my name loud and clear! I was looking at the ingredients, what’s not to taste good in them? A real crowd pleaser for sure! Thanks for sharing Amy!

  2. tyna

    @niftyfoodie – yum, these look so freaking good! And pretty easy to make as well. I love the butterscotch addition – perfect for the season and a great match with pumpkin.

    Now, I want to try a version with my fave, caramel – any ideas readers on how to do that?

  3. mandaleem

    Oh my goodness, I’m totally making these this weekend. I’m going to have to change up the recipe- I think I’ll use fresh pumpkin and of course I’ll have to make it gluten free, but the moisture from the puree should make it an easy substitution without too many adjustments.

    Also, I’ve gotta say- Those photos are making me want to lick my screen.

    Thanks for the great inspiration @niftyfoodie !

  4. tyna

    Right now my desk chair is spinning in circles with cartoon leaving-in-a-cloud-of-dust lines, as I am currently racing to the store to see if I can find caramel bits for baking.

    Yum! How did I not know of their existence? I can’t wait to toss them into chocolate cookies – thanks @niftyfoodie !

  5. mandabear

    @niftyfoodie – Just wanted to say thank you for providing this awesome recipe. I made two batches for two Thanksgiving stops yesterday and they came out amazing! What a simple recipe too :)! You can see a pretty picture of them at the little link below to my site. The butterscotch is a perfect addition.

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