Alright guys, I really did the best that I could but I just could not put off baking with pumpkin any longer.  As you may know, fall is my absolute favorite season and this year I have been worse than ever, just pining for fall since the second week in June – I’m not kidding.  I remember seeing variations on pumpkin blondies all over food blogs last fall and somehow I never got around to making them.  Naturally, I’ve been thinking about them all summer – hence my making them in mid-August on a 90 degree day.  A warm one of these with a scoop of homemade vanilla ice cream…I can at least pretend it’s fall, right?

I suppose these bars are not a traditional blondie because they are not made with brown sugar, but you could easily make that substitution if you so desire and I think they would be great that way.  They still have a great warm flavor, reminiscent of caramel, so I think they fit best in the blondie category regardless.  The texture is slightly more fluffy than you may expect from a bar cookie, but I attribute that to the pumpkin as nearly all baked goods I have made with pumpkin turn out deliciously soft and puffy.  Now, I used only white chocolate chips this time around but let me just say that I absolutely insist that you mix in some butterscotch chips when you try this recipe!  I honestly don’t know how I could have overlooked such an obvious and awesome mix-in, but I thought of it about 3 minutes before they came out of the oven.  Doh!  If you are the nutty dessert type, I bet some toasted pecans or walnuts would be good too.


2 cups all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. baking soda
¾ tsp. salt
16 tbsp. unsalted butter, at room temperature
1¼ cups granulated sugar (or brown sugar)
1 large egg
2 tsp. vanilla extract
1 cup pumpkin puree
1 cup white chocolate chips
1 cup butterscotch chips
½ cup chopped, toasted nuts (optional)


  • 01

    Preheat the oven to 350° F.  Line a 9×13-inch baking dish with foil.  In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt.  Stir together and set aside.

  • 02

    In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Beat in the egg and vanilla until well combined.  Mix in the pumpkin puree.  With the mixer on low speed add the dry ingredients and mix just until incorporated.  Fold in the white chocolate and butterscotch chips (and nuts, if using) with a rubber spatula.

  • 03

    Spread the batter evenly into the prepared pan.  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.  Transfer the pan to a wire rack and let cool completely before cutting.

  • 04

    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.


  • oneordinaryday

    These sound yummy.
    I’ve been eyeing up all kinds of autumnal recipes the week too. I think it’s the chill in the air or something.
    I’ve purposely not caved to my rumbling tummy though cause I’m just not ready to let go of summer and warm days yet. Instead, I’ve had the ice cream maker out a couple times a week. : ) Let’s hear it for pumpkin ice cream?

  • HB

    I would absolutely LOVE these. I made the butterscotch brownie cake recently and when I saw this title, it made me think of the butterscotch chips! I couldn’t stand it anymore either…it’s totally hot here but I had to put up my big, gorgeous Fall wreath yesterday! With lots more Fall pretties and pumpkin treats to come!

  • It must be autumn when pumpkin is back on the menu. Lovely.

  • Annie, how funny. I JUST made these yesterday! You are right, butterscotch chips would be ridiculously tasty!

  • I am SO READY to start baking with pumpkin and this looks like a fabulous recipe to kick off the season! Can’t wait to try it!

  • You know how much I love baking blondies!! :-D Holy yum.

  • Roll on Autumn, if it brings goodies like this to try :)

  • Blondies are like one of my mostest favorestest thingies ever! Pumpkin would be yum too. I’m so excited about the Pumpkin Spice drinks being back at Starbucks, so you definitely aren’t the only one excited about fall! :)

  • My crew likes pumpkin and adores blondies so I’m thinking this would be right up their alley!

    Thanks for sharing!

  • Everyone is killing me with all this pumpkin! Looks so delicious and makes me wish Fall was already here. I love the addition of butterscotch.

  • These look fantastic! I’ll definitely be making these for a tailgate party this fall.

  • I made these last fall for a party and they were GONE in seconds. Love pumpkin and white chocolate together!

  • oo that sounds good!! I can’t wait to start using pumpkin either!!


    I will keep this one! I made pumpkin muffins over the weekend. I didn’t have pumpkin pie spice so had to make my own. But then I didn’t have the allspice needed to make the homemade pumpkin pie spice. They weren’t quite “spicy” enough. Need to go stock up. I will need to give these a try. In Texas we don’t have much of an Autumn so I just pretend!

  • These look so great!!! I LOVE fall too – I have been waiting for it, well since January! I love baking all things pumpkin, but I’ve never made bars before. As much as I love pumpkin bread, bars are a better option for a party!

  • I’m excited about these! I want to make them for sure.

    I haven’t been able to contain making apple things… I’ve made 2 already! So you contained yourself better than me. :)

  • Yum! I am so excited for fall foods. I wish my husband liked pumpkin so I could make things like these for the house. I may just have to make myself a little treat and just make him something else. :)

  • These look amazing, and have my name written all over them! I can completely empathize with you regarding waiting all summer long to start baking and cooking with pumpkin… this wonderful ingredient is just one of the many things I love about fall!

  • Wow. I have seen carmel blondies, salty blondies, hazelnut, you name it blondies but never…NEVER…pumpkin. its sheer genius! A must for my fall recipes :D

  • I have been waiting for pumpkin and butternut squash time! Thank you for opening the gate! The Blondies look delicious.

  • WOW!!! I love pumpkin everything but have never had in a blondie! I love the combination of white and caramel too. I cant wait to make these!!!

  • Oh my gosh, these sound FANTASTIC! I love pumpkin. I’m totally going to make these this week. Yum, yum, yum!

  • Brenda

    I also love pumpkin, can’t wait to try these. I made my pumpkin cranberry muffins this weekend, damn but they are good. The sweetness of the pumpkin + the tart cranberries = yummy goodness. Next up is pumpkin soup.

  • nutmegnanny

    It’s fall in blondie form:)

  • HB

    Made these tonight. Very yummy. Added a cup of butterscotch — a definite must! Could have dumped a whole bag in! Still very pumpkin-y even with all the choc. chips. Very soft & fluffy so it took a few bites to not keep expecting a denser blondie…though the edge pieces had the denser/firmer crusts! Loved the clean-up with just tossing the foil away!

  • I couldn’t agree with you more! I have been counting down the days until fall for weeks now! And now the smell in the air has given me a perma-smile! :-)

  • Me too, me too! I love fall…and I love all things pumpkin. {My sister laughs at me every year about this time.} Starbucks Pumpkin Cream Cheese muffins appearing Sept. 1st is the beginning of fall in my book. :)

    Guess what the October Flavor-of-the-Month will be?!? ;)

  • Annie

    If you like the Starbucks muffins, then you MUST try these pumpkin cream cheese muffins! They are my favorite muffins ever and I make them every fall (okay, more than that). I just brought them into work on Friday and my coworkers have already been asking for more. Hope you enjoy them!
    :) Annie

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  • thecookingnurse

    I made these last night and thought they were amazing! The only thing I did different was replace the white chocolate chips with cinnamon chips. Thanks for posting!

  • these are fabulous!!!. new favorite in this house. a perfect balance of goodness in every bite

  • I have seen this recipe all over blogs recently, I have got to give this a try!

  • Becky

    First of all, love your blog! You’re a great match for how I like to cook and bake. I got on a major pumpkin kick and made both your pumpkin cream cheese muffins this weekend and the pumpkin blondies yesterday. My husband deemed the pumpkin cream cheese muffins the best muffins he’s ever had. We both took them into work and everyone loved them, including someone who doesn’t like pumpkin. I wasn’t surprised. I call pumpkin muffins “the gateway pumpkin.” The pumpkin blondies had to cool overnight, but I tried them this morning. They are also great with a very mild pumpkin taste. I used all brown sugar, white chocolate chips, butterscotch chips and toasted pecans.

  • Melissa

    I made these last night. Didn’t have any butterscotch chips so I replaced that with cinnamon chips. They were incredible and eaten up quickly at my office. Will definitely make again!

  • These look absolutely delicious. I am gathering recipes for a pumpkin roundup and would love to use this recipe and link to you!

  • Annie

    Hi Sweet Pea,
    Go right ahead and link away! Thanks for letting me know.
    :) Annie

  • Kristen

    These were amazing, my family just went crazy over these!! Thank you!

  • Jenni

    I baked these last night with friends. Don’t get me wrong, they were outrageous! But it took a lot longer to bake and there are still parts that appear raw. Any suggestions?

  • Annie

    Hi Jenni,
    Sorry to hear that happened. I suggest checking your oven temperature with an external thermometer. Judging by the number of other readers who have made them as directed with great results (and no other issues so far), it seems like an individualized problem on your end, maybe with the oven.
    :) Annie

  • Julie

    I made these today and they are heaven!! OMG My husband just loved them and asked why I hadn’t baked them sooner! Absolutely wonderful – if you haven’t tried these yet, do so NOW, you will not regret it. Thanks Annie!

  • ahh i love pumpkin everything!! these look delicious beyond belief!!

  • I made this yesterday night :D :D
    they were SOOO good after leaving them in the fridge for the night and then having them in the morning – ohhhhhmygosh.

    Thanks for the recipe! And yes the butterscotch chips did make ALL the difference.

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  • Katharyne

    Awesome recipe! I used unsalted roasted pumpkin seeds as a mix-in. YUM! :)

  • yummy i am soo trying these, thanks

  • I made these for my church’s fall festival, and they were a big hit! Thanks for the great recipe.

  • I ve never tried pumpkin blondies. these surely look tempting. pity I don t find butterscotch chips here :(

  • Susie

    What did I do wrong??? My blondies came out like they weren’t done in the center, they tested OK and pulled away from the pan, and if I had baked them any longer the sides would have been burned. I wish I had used regular sugar and skipped the butterscotch chips and maybe they would have been better. I hate it when I waste l/2 # of butter!!!

  • Annie

    Hi Susie,
    Sorry they didn’t turn out well for you. It’s never easy to tell someone what went wrong, because I have no way of knowing what mistakes might have been made. Enough other people have made them with success that it was probably a fluke. Did you let them cool completely before cutting into them? That is definitely an important step, as they continue to bake in the pan a bit after they are removed from the oven.
    :) Annie

  • Becca

    WOW, these are AMAZING! Between my fellow baker friend and I, half the pan is gone and its only been 2 days! We subbed the white choc chips for semi-sweet choc chips and kept everything else the same. I will be making these every Fall now; they are the perfect blend of pumpkin, spices, sweetness, great texture, etc. YUM!! =)

  • averybird

    Made these last night. They were quite good but the texture was indeed more like a cake or coffee-cake than blondies. Bake time was 50 minutes for me. One thing I would do next time is leave out the tin foil as the cake was sticking to it, making it very hard to cut (or would this make the cake burn? maybe you could place a cookie sheet underneath instead?). Very tasty and my husband really thinks they are great (gave them a 12 out of 10). Perfect with a cup of black coffee on a fall morning. Thank you!

  • Annie

    That’s too bad that the foil stuck! I did not have that problem. The main purpose of it is to prevent the blondies from sticking to the pan, and to help remove them easily before cutting. You could just spray the foil with some spray oil before adding the batter to the pan next time. Glad you enjoyed them!
    :) Annie

  • Amy

    I just made these and they were a huge hit. I used equal parts white butterscotch, and chocolate chips. I did not use tinfoil but really greased up my walled cookie sheets and they turned out great. Thanks for the recipe.

  • Jill

    This recipe is such a crowd-pleaser no matter where I bring them. Honestly, one of the yummiest recipes I’ve ever made!

    Thank you!!!

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  • joan

    These were the best! I have been on a pumpkin baking kick lately, and I think I have hit the top with these. I have made pumpkin whoopie pies, pumpkin cream cheese muffins, pumpkin ribbon cake, pumpkin chocolate chip quick bread. All excellent recipes, but I have to say I loved these the most. I was worried that they would be too cake-like, but they weren’t cakey @ all. Super moist, and the white and butterscotch chips were just right. You rock, Annie. I love your blog!

  • Beckie

    Made these yesterday and they were a HIT! Used 1/2 brown sugar and 1/2 regular sugar.. I did use 1 cup butterscotch chips and 1 cup semisweet chocolate/white chocolate swirl chips. They were delicious! THANKS for posting this yummy recipe! Keep em coming :)

  • Natasha A.

    I am making these for work on Friday. I wonder…. instead of chopped nuts, what about pumpkin seeds? Thanks for the recipe!!

  • Macaire Merkel

    I made these today and they were fantastic! Very light and fluffy right out of the oven, and once fully cooled they became chewier and more blondie-like. I skipped the nuts and used the butterscotch and white chocolate chips, and everyone loved them. Thanks, Annie!

  • Amy

    I made these at least 3 times last year and I couldn’t wait until pumpkin puree was appearing in stores to make these again. In the past I had used foil for lining, but this recent time I didn’t. The cookies came out pretty easily still. Big hit in the office and my apartment. I think I still need to make them a few more times and make everyone fall in love with these amazing blondies.

  • Jeanette

    I made these yesterday and they were so good! I only had a partial can of pumpkin puree, so I halved the recipe, baked it in a greased (no foil) 8×8 and it turned out great! I also used regular chocolate chips to appease my butterscotch chip wary husband. He really enjoyed these too. Perfect with a cup of coffee.
    Thanks for a great recipe.

  • Amber

    Vibrant, delicious! (been watching too much Gordon Ramsey!) These are a knockout. Truly! I was looking elsewhere on your blog and noticed that perhaps you had used staples to seal your individual cookie bags? Food service dorks like me know that one should never mix staples and food. Try a bag sealer from ULINE. They’re cheap, last forever, and give a lovely preserving seal for those beauts of yours. Congrats on the baby news and thanks for giving baking novices like me inspiration to try! Happy Christmas!

  • Thank you SOOOOOOOOOOOO MUCH for posting this recipe! I want and love pumpkin everything. I looked up pumpkin blondies on a whim and made these last night! Boy am I glad I did. They came out puurfect and I used the butterscotch chips as well. I keep getting tons of compliments and requests for the recipes now!

    They will have to pry it from my dead fingers! HAHA

    thanks again!


  • Robin

    I’ve made this recipe several times and it’s delicious as is! Last night, I wanted something a bit different so I decided to combine this with your caramel brownie idea. I made the batter as is but left out the chips. I spead half into the pan and baked for 15 minutes then then removed from the oven and let it cool. Meanwhile, I made a salted caramel sauce and toasted a cup of pecans. I layed the caramel and pecans over the par baked portion, added the rest of the batter and baked for another 20 minutes. I was a delicious variation.

  • Tealady

    Could i substitute Pamelas baking mix for the flour to make them GF? Would I leave out the baking soda? Thanks for this yummy recipe!

  • annieseats

    I have no experience with that baking mix. Is it a gluten free flour blend? If so, you should follow the instructions on the package. Enjoy!

  • Karen Tobin Cole

    It won’t work because Pamela’s baking mix is not an all purpose substitute, it already contains baking powder, baking soda, and salt. I’ve had luck using Better Batter GF flour and Tom Sawyer flour in this recipe. You would definitely want to try an AP flour blend though, not a baking mix and you may need to add xanthan gum if the flour you use does not contain it.

  • Meg

    I found some pumpkin puree in the back of my baking cabinet and decided it was time to use it up. When I saw this recipe, I knew this is how I would accomplish that task. Delicious. Delicious. Delicious. A wonderful, warm flavorful bar that makes this never ending barrage of snow and ice a little more bearable.