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Pumpkin Butterscotch Blondies

What is your most perfect blondie? Mine is a pumpkin blondie packed with butterscotch chips and marshmallows. These Pumpkin Butterscotch Blondies are the best fall dessert!

(This recipe for Pumpkin Butterscotch Blondies was originally posted in September 2012, but was updated with new photos in 2018).

Overhead view of multiple pumpkin butterscotch blondies topped with marshmallows on a white surface with recipe title at top of image

It’s hereeee. Yes, I am officially welcoming pumpkin season with open arms. The fall-like weather in Boston the last couple days totally makes it acceptable. Though I’m pretty sure it’s going to be in the 80s on Friday. That’s the thing about this time of year- you never really know what you’re going to get. That’s why I’m continuing to withhold on sweaters, riding boots, cute scarves, and fall coats. I love my sweaters and boots, but let’s be honest, I have PLENTY of time to wear them in Boston and come April, I start to hate them just a little bit. Pumpkin? I only give myself until December to enjoy the orange goodness, so I may as well let myself jump right in. As you’ve probably realized by now, I think about these things way too much.

I mean, I could go ahead and say I was just thinking about you. And the fact that you might want to make some pumpkin treats. And if I wait to post my pumpkin treats, you might not be able to make them. Then again, whoever “you” is seems to already be pinning Christmas recipes to Pinterest out the wazoo, so now I’m starting to feel like I may be late to my ride on the pumpkin train. If I’m to judge by Pinterest, “you” is also a fan of candy corn, which means I need to get on my annual candy corn recipe for the year. From now on, I’m just going to assume that the types of pins on Pinterest must signify the average person. Which means y’all really want to put on your riding boots and get married in a big crock pot full of mac and cheese in a kitchen with a million windows and white granite counters. Oh, and with the perfect abs. And a really, really organized closet. Is that you, perhaps?

Or maybe you just want people to learn how to pin images that link to the original source and for all the spammers to go away. And maybe you want to make gooey Pumpkin Butterscotch Blondies. I can’t send the Pinterest spammers to their doom, but I can help you with the blondies. They’re fall festive, nice and chewy, and super gooey from the marshmallow topping. Everything I could want from my first pumpkin recipe of the year.

PUMPKIN BUTTERSCOTCH BLONDIES RECIPE

I struggled with whether to call this pumpkin cake or blondies because it’s kind of like a cross between the two. The first time I made them, they were super blondie like, but almost too gooey and stiff. So, I tweaked the recipe a bit and these are the results; a super moist baked good that’s a little cake-y and a little fudge-y. With a nice gooey marshmallow topping and lots of extra fun from the butterscotch chips.

This recipe is extremely easy and only consists of making the simple pumpkin blondie batter, baking it, and then topping it with mini marshmallows and buterscotch chips and baking it some more.

Collage showing process for making pumpkin butterscotch blondies, including an image of orange batter in bowl, an image of batter spread in pan, and an image of pumpkin blondies baked and topped with butterscotch chips and toasted marshmallows

And then these pumpkin blondies are yours all yours!

Told ya they were easy.

Close-up of two pumpkin butterscotch blondies topped with mini marshmallows on a white surface

I’m always good for a blondie and the kick of pumpkin spice really gave these an extra layer of love. Plus, I’m pretty sure the pumpkin puree gave them that extra level of moistness.

You could totally frost these with some sort of cream cheese icing if you desire (I suddenly realized that my marshmallow actually does look a bit like cream cheese frosting!), but I decided to go the marshmallow route because I still have a little bit of s’mores season left in me and I’m giving it a fighting chance.

Landscape image featuring close-up view of a pumpkin butterscotch blondie on a white surface with mini marshmallows and butterscotch chips scattered around

The butterscotch chips were just a given because, well, they’re blondies. And butterscotch chips belong in blondies. Even pumpkin blondies.

Although perhaps the real question is, “what doesn’t belong in a blondie?”

Maybe candy corn? Candy corn in blondies? At first I thought that might be a little too much, but now my brain is ticking out of control.

Overhead view of multiple pumpkin butterscotch blondies topped with marshmallows on a white surface

I do need to come up with an idea for my annual candy corn recipe, after all. Don’t say I didn’t warn you.

Seriously though, it makes me happy to welcome pumpkin back into my life. I love summer with all my heart, but I’m excited for the snuggly cozy feeling of fall. And pumpkin definitely makes me feel at home. These pumpkin blondies are also perfect to make when you know you most likely won’t be getting into a bathing suit for another 8+ months. They say a little extra padding helps keep out the cold, right? Right??

Have you succumbed to the fall foods yet or are you still holding out?

If you’re looking for some other delicious pumpkin recipes, check out my No-Bake Pumpkin Cookie Dough Bars or my Sour Cream Pumpkin Pie Bundt Cake.

Pumpkin Butterscotch Blondies
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

What is your most perfect blondie? Mine is a pumpkin blondie packed with butterscotch chips and marshmallows. These Pumpkin Butterscotch Blondies are the perfect fall dessert!

Course: Dessert
Cuisine: American
Keyword: Blondies, Butterscotch, Pumpkin
Servings: 16 bars
Author: Sues
Ingredients
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 1/2 tsp pumpkin pie spice
  • 1 tsp salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup pumpkin puree
  • 1 cups light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups mini marshmallows
  • 1 cup butterscotch chips
Instructions
  1. Pre-heat oven to 350 degrees. Line an 9"9" baking pan with foil and lightly butter.

  2. In a medium bowl, whisk together flour, baking powder, pumpkin pie spice, and salt.

  3. In the bowl of a mixer (or in a regular large bowl with a hand mixer), beat together butter, pumpkin puree, brown sugar, and granulated sugar for about 2-3 minutes. Add eggs and vanilla and beat until combined, about 2 minutes. 

  4. Add in flour mixture and mix until just combined and batter is smooth.

  5. Pour batter into prepared pan and smooth. Bake for 25 minutes. Remove from oven and sprinkle mini marshmallows and butterscotch chips over the top. Bake for another 8-10 minutes, until marshmallows are getting toasty.

  6. Let cool before removing from pan and slicing into bars.

Recipe Notes
  • Note this recipe has been slightly tweaked from its original posting in 2012, including using more butter, using part brown sugar and part granulated sugar, and baking in a smaller pan.
Pumpkin Butterscotch Blondies -- What is your most perfect blondie? Mine is a pumpkin blondie packed with butterscotch chips and marshmallows. These Pumpkin Butterscotch Blondies are the best fall dessert | wearenotmartha.com #blondies #pumpkin #butterscotch #marshmallows

23 Responses to "Pumpkin Butterscotch Blondies"

  1. The Duo Dishes says:

    It’s so hot in LA!!!! Too hot to do a lot of baking, so we may have to sprinkle fall recipes in a little at a time. There was a soup last week though, so that hit on the fall mood. Can’t wait for it to be cool enough for nighttime baking. Love these blondies. If they’re hard to cut, that just means someone’s going to get an awkwardly large piece. Not that that’s a bad thing!

  2. Maggie @ A Bitchin' Kitchen says:

    I’m with ya on pumpkin season! DC has had a couple uncharacteristically nice days, so it seems like it’s time 🙂

    I actually posted a fall recipe roundup on my blog a couple hours ago and included an older recipe of yours (the apple cider cookies.) I’m thinking I should have waited an hour and stuck these in there too – they look awesome! The marshmallows are such a unique twist!

  3. Blog is the New Black says:

    These look amazing! I’m not usually one for pumpkin but I’m embracing it this year!

  4. Simply Life says:

    I’m with you and trying to wear those shirts and sandals now, knowing once they are put away, it will be a LONG time until I see them again!

  5. Bridget says:

    These look sooo delicious! And yes I totally thought it was cc frosting at first but the marshmallow idea is genious 😉

  6. Monique says:

    amazing!!!!
    i have someone special to bake for and a million cans of pumpkin at home. yes!

  7. Erin @ The Spiffy Cookie says:

    You have me at gooey

  8. Shannon says:

    i’d say the hardest part of these would be keeping my paws off of them right out of the oven 🙂 love the marshmallows on top!

    ps- I choose the better race photos, there are plenty more where I don’t look so “fresh” 🙂

  9. Leah | So, How's It Taste? says:

    Oh how I wish we lived closer. I would have loved to be your taste-tester for these goodies! I’m starting to get the pumpkin itch myself! I’m cracking up over your Pinterest comments…my thoughts exactly!

  10. Daisy says:

    making these for sure. but i really want to put chocolate chips on the top!!

  11. Colleen @ Culinary Colleen says:

    I’m so excited to start making fall foods – especially everything pumpkin. These look incredible!!

  12. Julie Q says:

    Why isn’t there an ‘ORDER’ button on this blog? Why must you tease me with these pictures and then make me make them myself!

  13. Meghan says:

    I’m still holding out! Though I will definitely be bookmarking this post for a little October baking love.

  14. Sarah K. @ The Pajama Chef says:

    ooooh i love this idea! i have already baked with pumpkin this season. gotta get the most of it!

  15. Pam says:

    These would be a big hit in my house!

  16. Lena says:

    we hv pumpkins all year round here and i just made pumpkin soup 2 days go. these blondies sound irresistible and love it even more when you said that it’s kind of gooey. I dont hv boots but will really like to have one, but just that it’s a little crazy to wear them in my country, so hot!!

  17. Odetta says:

    First off, that is completely true in regards to Pinterest! I LOLed!

    Second, these blondies are dreamy. Marshmallows so belong on everything!

  18. Nicole says:

    Ha, I love the Pinterest comments 🙂 I am not a fan of the early Christmas pinning, either. I still can’t bring myself to let go of summer, but these pumpkin blondies sure look decadent!

  19. Reeni says:

    I’m loving these blondies! Sticky is good when it comes to desserts. I made my first pumpkin recipe today! I’m ready.

  20. Heather says:

    OMG! My mouth is WATERING just from the picture! Yay!! Can’t wait to make these!!

  21. Megan says:

    These look gooey-wonderful!

  22. Nichole says:

    Just put the marshmallows and chips on and popped back in the oven. Smells wonderful in here!! question, should they be stored in the fridge?? or can they stay in an airtight container? thanks!

  23. Sues says:

    @Nichole- Yay! I hope you love them 🙂 I kept mine in an airtight container and they were just fine for a few days (until they were gone!)

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