Go Back

Butterscotch Pumpkin Blondies


  • 2 ½ cups all-purpose flour
  • 1 ½ cups brown sugar
  • 1 Tbsp. Pumpkin Pie Spice
  • 1 tsp. ground Cinnamon
  • 1 Tbsp. Vanilla extract
  • 1 cup unsalted butter melted
  • 1 whole egg
  • ¾ cup butterscotch chips
  • ¾ cup white chocolate chips
  • ¾ cup chopped walnuts
  • 1-15 oz. can Pumpkin puree


  • Preheat oven to 400° Lightly grease or coat with non stick spray a 9x13 inch pan.
  • In the large bowl of a hand or stand mixer combine butter and sugar, mix until smooth. Add egg, vanilla, and pumpkin - mixing well to combine thoroughly.
  • In a separate bowl whisk flour, pumpkin pie spice, and cinnamon. Incorporate flour a little at a time to pumpkin mixture until fully mixed. Fold in walnuts, butterscotch and white chocolate chips.
  • Pour batter into baking pan and smooth with spatula. Bake for 400-45 minutes until top is golden and center is done (insert toothpick, if it comes out clean-its done).
  • Allow to completely cool, cut into squares, and store in an airtight container for 4-6 days.