If you love that cozy, spiced pumpkin flavor but want a sweet twist, this Pumpkin Butterscotch Bars Recipe is absolutely for you. When I first tried this recipe, I was intrigued by how the butterscotch chips melted into the tender pumpkin batter, creating pockets of gooey sweetness that contrast so beautifully with the warm pumpkin pie spices. It’s one of those treats that instantly feels like fall, but honestly, I enjoy making it all year round because it’s just that comforting.
What makes these bars extra special is how easy they are to whip up without sacrificing that homemade feel. You don’t have to fuss with complicated layers or fillings — just one bowl and a few simple steps deliver a dessert that’s moist, flavorful, and perfect for feeding a crowd or sharing with your family. You’ll find that this Pumpkin Butterscotch Bars Recipe hits all the right notes, whether you’re serving it for a casual coffee date or holiday gathering.
Why You’ll Love This Recipe
- Irresistible Flavor Combination: Pumpkin spice meets the sweet richness of butterscotch for a unique and cozy taste.
- Simple Prep: A one-bowl recipe that’s perfect for cooks of all skill levels and busy days.
- Great for Sharing: Bakes in a 9×13 pan, making plenty of bars to share with friends and family.
- Versatile Dessert: Whether it’s a fall party or everyday treat, these bars fit seamlessly into your dessert rotation.
Ingredients You’ll Need
Each ingredient in this Pumpkin Butterscotch Bars Recipe plays an important role — from the moistening applesauce to the warm pumpkin pie spice, every bite is thoughtfully balanced. Here’s a little about why I love each component before you start shopping.
- Butter: Using softened butter helps create that smooth, tender crumb you want in these bars.
- Granulated and Brown Sugar: The combo adds sweetness and a subtle caramel depth that browns beautifully in the oven.
- Unsweetened Applesauce: A great way to add moisture without extra fat — I like this substitution to keep bars moist and tender.
- Vanilla Extract: Just a hint enhances all the flavors in a natural way.
- Large Egg: It helps bind everything while adding richness.
- Pumpkin Puree: The star of the show, make sure to use pure pumpkin, not pumpkin pie filling.
- All-Purpose Flour: The base that holds everything together with a sturdy yet soft texture.
- Baking Soda: Gives the bars just enough lift without fluffing them up too much.
- Salt: Enhances sweetness and balances flavors perfectly.
- Pumpkin Pie Spice: You can make your own or use a store-bought blend; it adds that classic warming spice mix.
- Butterscotch Chips: The luscious surprise in every bite—gooey, sweet, and buttery.
Variations
While I adore the classic way I make this Pumpkin Butterscotch Bars Recipe, I also like to tweak it every once in a while—whether it’s to suit a dietary need or to add a little extra flair. Feel free to customize it to your taste or occasion!
- Gluten-Free Option: I’ve swapped regular flour for a gluten-free baking blend, and the bars still turn out wonderfully moist and tasty.
- Nutty Twist: Adding chopped pecans or walnuts gives a lovely crunch that my family goes crazy for.
- Spice it Up: Increase the pumpkin pie spice or add a pinch of cinnamon for a more robust fall flavor.
- Dairy-Free Version: Using coconut oil instead of butter works well, and the flavors remain rich and satisfying.
How to Make Pumpkin Butterscotch Bars Recipe
Step 1: Prep and Mix the Wet Ingredients
First things first—preheat your oven to 350°F and grease or line a 9×13-inch baking pan with parchment paper. In a large bowl or your stand mixer, cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and fluffy; this usually takes about 3-4 minutes. I like to scrape down the sides a couple of times so everything blends perfectly.
Next, add in the unsweetened applesauce and vanilla extract, mixing until fully incorporated. Lightly beat the egg separately and add it to the bowl, stirring gently. Finally, stir in the pumpkin puree; the batter may look a bit lumpy here, but that’s perfectly normal and part of the charm!
Step 2: Combine Dry Ingredients and Fold in Butterscotch Chips
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice until evenly blended. Then, slowly add these dry ingredients to the wet mixture, stirring just until combined—overmixing can lead to tougher bars, so pause as soon as you no longer see any flour.
Fold in the butterscotch chips gently, ensuring they’re distributed throughout the batter without breaking up.
Step 3: Bake and Cool Your Bars
Pour the batter evenly into your prepared 9×13 pan and smooth the top with a spatula. Bake for 30-40 minutes — I usually check around the 30-minute mark to avoid overbaking. You’ll know it’s done when the edges pull slightly away from the pan and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Once baked, allow the bars to cool completely in the pan before cutting them into squares. This cooling step is key because it lets the bars set up properly and prevents them from falling apart when you slice.
Pro Tips for Making Pumpkin Butterscotch Bars Recipe
- Room Temperature Ingredients: I always soften butter and bring eggs to room temp for easier mixing and better texture.
- Don’t Overmix: Stir the dry ingredients in gently until just combined to keep bars tender and moist.
- Use Parchment Paper: This helps remove bars cleanly and keeps their edges intact when slicing.
- Check Baking Time Early: Ovens vary, so start checking at 30 minutes to avoid drying out your bars.
How to Serve Pumpkin Butterscotch Bars Recipe
Garnishes
I like to sprinkle a little powdered sugar on top just before serving for an elegant touch. Sometimes, I dust it lightly with cinnamon or add a dollop of whipped cream to really amp up the cozy factor — it’s like a little autumn hug in every bite!
Side Dishes
This recipe pairs beautifully with a hot cup of chai tea or a bold coffee for dipping. For a more indulgent spread, I sometimes serve these bars alongside vanilla ice cream or a caramel drizzle to make dessert extra special.
Creative Ways to Present
For holiday gatherings, I arrange the bars on a wooden board lined with autumn leaves or seasonal flowers to create a warm, inviting dessert table. Cutting the bars into bite-sized squares also makes for perfect finger foods at parties, and I’ve even wrapped individual bars in cellophane with a ribbon for festive treat bags.
Make Ahead and Storage
Storing Leftovers
Once your Pumpkin Butterscotch Bars have cooled, I recommend storing them in an airtight container at room temperature for up to 3 days. They stay lovely and moist, and I usually keep mine wrapped tight to prevent drying out.
Freezing
If you want to save some for later, these bars freeze wonderfully. I wrap individual squares in plastic wrap and place them in a freezer-safe bag. When properly stored, they keep well for up to 3 months without losing their texture or flavor.
Reheating
To enjoy frozen bars, I let them thaw at room temperature or warm them slightly in a microwave for about 15 seconds. This helps revive the gooey butterscotch pockets and makes them taste fresh-baked again.
FAQs
-
Can I use canned pumpkin pie filling instead of pure pumpkin?
It’s best to use pure pumpkin puree because canned pumpkin pie filling contains added sugars and spices that will throw off the recipe’s balance. Using pure pumpkin allows you to control the sweetness and spice level to get the perfect flavor.
-
Do I have to use butterscotch chips? Can I use chocolate chips instead?
While butterscotch chips offer that distinctive buttery sweetness that works beautifully here, you can absolutely substitute chocolate chips if you prefer. White chocolate chips also make a great alternative for a different but equally delicious taste.
-
How do I know when the Pumpkin Butterscotch Bars are done?
The bars are done when the edges pull away slightly from the pan and a toothpick inserted in the middle comes out clean or with just a few moist crumbs attached. Avoid overbaking to keep the bars moist and tender.
-
Can I make this recipe vegan?
Yes! Replace the butter with a plant-based margarine or coconut oil and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the egg. The texture may be slightly different, but it’s still delicious.
Final Thoughts
I absolutely love how this Pumpkin Butterscotch Bars Recipe turns out every single time — it’s a cozy hug in dessert form. If you’re looking for an easy, crowd-pleasing recipe that celebrates fall flavors with a fun twist, I can’t recommend giving it a try enough. Trust me, once you make them, these bars will be a new staple in your baking lineup that friends and family keep asking for. So grab those ingredients, invite a friend over, and make these bars your next sweet celebration!
Print
Pumpkin Butterscotch Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 24 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Deliciously moist and flavorful Pumpkin Butterscotch Bars combine the sweetness of butterscotch chips with the warm spices of pumpkin pie spice and pumpkin puree, creating a perfect autumn treat. These bars are soft, chewy, and easy to make, ideal for holiday gatherings or a cozy snack.
Ingredients
Wet Ingredients
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsweetened applesauce
- 2 tsp vanilla extract
- 1 large egg
- 15 oz pumpkin puree
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
Add-ins
- 11 oz (2 cups) butterscotch chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal of bars.
- Cream Butter and Sugars: In a large bowl or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Mix in the unsweetened applesauce and vanilla extract until well combined. Lightly beat in the egg, then stir in the pumpkin puree until the batter is consistent, though it may appear slightly lumpy.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice to evenly distribute the leavening and spices.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet pumpkin mixture, stirring just until combined to avoid overmixing and ensure tender bars.
- Fold in Butterscotch Chips: Gently fold in the butterscotch chips, distributing them evenly throughout the batter.
- Bake: Pour the batter evenly into the prepared 9×13-inch pan. Bake in the preheated oven for 30-40 minutes, until the edges start to pull away from the sides of the pan and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the bars cool completely in the pan on a wire rack before cutting them into 24 squares. Serve and enjoy your pumpkin butterscotch bars!
Notes
- You can store these bars in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
- For extra flavor, sprinkle a little sea salt on top before baking to balance the sweetness.
- If you want a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
- These bars freeze well; wrap individual bars and freeze up to 3 months.
- Make sure the pumpkin puree is pure pumpkin and not pumpkin pie filling to avoid overly sweet bars.
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
