These Pumpkin Butterscotch bars are the perfect autumn treat! These bars are so soft and moist and the little bits of chocolate just make them sing. They have lots of pumpkin flavor and you’ll love all those sweet spices!
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Why you will love these pumpkin butterscotch bars
If you’re anything like me and love fall then you are gonna love these pumpkin butterscotch bars. These are super soft & moist, cake-like pumpkin bars studded with butterscotch and semi- sweet chocolate chips.
They are so easy to make and can be made in a bowl without a mixer.
For more fall recipes, try Apple Cider Blondies , pumpkin oatmeal chocolate chunk cookies or pumpkin spice latte cupcakes
Ingredient Notes
- Unsalted butter – You can use salted butter instead however be sure to reduce the salt to in the dry ingredients.
- Brown sugar- I used dark brown sugar but you can use light brown sugar as well.
- White Sugar- I used granulated white sugar.
- Egg- I like to use a room temperature large egg.
- Canned Pumpkin- Make sure to use pure pumpkin puree and not pumpkin pie filling
- Pumpkin Pie Spice- I used a pre made pumpkin pie spice blend however you can easily make your own blend and use it here.
- Oats- I used old fashioned rolled oats.If you don’t have oats or don’t want to use them you can substitute them with more all purpose flour.
- Chocolate chips- I prefer using semi sweet chocolate chips for this recipe. You can also use a chopped up chocolate bar in place of the chips.
- Butterscotch Chips- My favourite ones are these.
Step by Step Instructions
Preheat oven to 350F/180C. Butter and line an 8 inch square baking pan with parchment paper.
Step 1: Whisk the dry ingredients. In a medium mixing bowl whisk together flour, oats, pumpkin pie spice, baking soda, baking powder and salt. Set aside.
Step 2: Beat the butter and sugars. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and brown sugar until light and fluffy for about 2-3 mins.
Step 3: Mix in the egg and vanilla. Beat in egg and vanilla, then blend in pumpkin puree for 1-2 mins.
Step 4: Stir in the dry ingredients. Add flour mixture and mix just until combined then fold in the chocolate and butterscotch chips.
Step 5:Pour the batter into the pan. Spread the batter evenly into prepared pan and sprinkle the top evenly with a few chocolate and butterscotch chips.
Step 6:Bake the bars. Bake in preheated oven until bars are set (a toothpick should come out clean or with a moist crumb), about 30 – 35 minutes.
Let the bars cool completely and then lift them from the pan using the parchment overhang. Cut then into squares.
Tips & Tricks
- Use parchment overhang: Make sure to line the baking pan with parchment paper as that would allow you to remove the bars easily from the pan.
- Cooling Time: Allow the bars to cool completely before cutting to ensure clean and neat slices.
- Room Temperature Ingredients: Allow ingredients like eggs and butter to come to room temperature for a smoother batter.
How to store & freeze pumpkin butterscotch bars
- Room temperature: Store these pumpkin butterscotch bars at room temperature in an airtight container or in the baking pan wrapped tightly in plastic wrap for 4-5 days. You can also keep them in the fridge and they will stay fresh longer.
- Freezer: Wrap the bars in plastic wrap or store them in an airtight container for up to one month in the freezer. Let the bars defrost at room temperature before serving!
FAQ’s
Yes! Just double the recipe and add a few extra minutes to the baking time.
Ideally I would recommend using only canned pumpkin puree for consistent results. However, if you live somewhere where you don’t have access to canned pumpkin puree then you can use fresh roasted pumpkin puree. Keep in mind that fresh pumpkin puree has more moisture than canned so I would suggest wrapping the puree between several layers of paper towels or a cheesecloth to remove some of the excess moisture.
Yes ! You can easily substitute it with 1 ¾ tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger and ¼ tsp cloves.
I have not tested this recipe with gluten-free flour but would love to hear how it turns out!
No! It is not the same thing, you should only use pumpkin puree in this recipe. Pumpkin pie filling usually has sugar and other flavors added to it and that would affect the overall flavor of the recipe.
Certainly! If you prefer, you can use chocolate chips, white chocolate chips, or even caramel chips as an alternative.
Of course! Chopped nuts, such as pecans or walnuts, can be a delicious addition for extra texture and flavor.
More recipes you will love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Pumpkin Butterscotch Bars
Ingredients
- 1 cup all-purpose flour
- ½ cup rolled oats
- 1 tsp pumpkin-pie spice
- ½ tsp baking soda
- ¼ tsp baking powder
- ¾ teaspoon salt
- ½ cup unsalted butter room temperature
- ½ cup white sugar
- ⅛ cup dark brown sugar
- 1 large egg
- 1 teaspoons vanilla extract
- ½ cup pure pumpkin puree
- ¾ dark chocolate chips
- ½ cup butterscotch chips
Instructions
- Preheat oven to 350F/180C. Butter and line an 8 inch square baking dish with parchment paper.
- In a medium mixing bowl whisk together flour, oats, pumpkin pie spice, baking soda, baking powder and salt. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter and granulated sugar and brown sugar until well combined.
- Mix in egg and vanilla, then blend in pumpkin.
- Add flour mixture and mix just until combined then fold in the chocolate and butterscotch chips.
- Spread batter evenly into prepared pan, sprinkle top evenly with a few chocolate and butterscotch chips.
- Bake in preheated oven until bars are set (a toothpick should come out clean or with a moist crumb), about 30 – 35 minutes.
- Cool completely then lift bars from pan using parchment, cut into squares.
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