S’mores Pumpkin Butterscotch Blondies
Craving the cozy flavors of fall with a gooey campfire twist? These S’mores Pumpkin Butterscotch Blondies are the ultimate autumn dessert—rich, chewy, buttery blondies layered with warm pumpkin spice notes, toasted marshmallows, and melty chocolate. Think: campfire s’mores meets pumpkin butterscotch magic in one pan.
If you’re searching for the best pumpkin blondies, fall s’mores bars, or butterscotch blondies recipe, this one is about to become your new obsession. They’re fast, fool-proof, and made in one bowl—aka zero fuss, maximum cozy vibes.
Perfect for fall gatherings, Halloween parties, Thanksgiving dessert tables, bake sales, or just a chilly night when you want something sweet and nostalgic.
Why You’ll Love These S’mores Pumpkin Butterscotch Blondies
Chewy + gooey texture: think caramel-rich blondie base meets gooey marshmallow topping
One-bowl recipe (no mixer needed!)
Real pumpkin + molasses for depth and seasonal warmth
Butterscotch extract = bakery-level flavor
S’mores topping for that nostalgic fire-side bite
Gluten-free friendly — sub 1:1 gluten-free flour
Ready in under 30 minutes
They’re the cozy fall dessert of your dreams. Soft. Buttery. Toasty. Magical.
Baker’s Tips for Perfect Blondies
✅ Use dark brown sugar—it’s key for chewiness
✅ Don’t over-mix once flour is added (keeps texture fudgy, not cakey)
✅ Underbake slightly — blondies firm as they cool
✅ Allow to cool fully before cutting for clean squares
✅ Use mini marshmallows for even toasting (or cut large ones)
Pro tip: For extra gooey campfire vibes, broil marshmallows at the very end until golden (watch closely!)
🍫 Optional Add-In Ideas
Mix into the batter or sprinkle on top:
Chopped pecans
Toffee bits
Crushed graham crackers
Cinnamon chips
White chocolate chunks
Make-Ahead + Storage
Make ahead: Bake, cool, store airtight
Room temp: 2–3 days
Fridge: up to 1 week
Freezer: freeze sliced bars up to 2 months
Warm slightly before serving for the ultimate gooey texture.
These S’mores Pumpkin Butterscotch Blondies are everything we love about fall—warm spices, indulgent sweetness, soft chewy layers, and a nostalgic s’mores finish. If you love pumpkin season, bookmark this one. It’s truly the best.
If you try this recipe, leave a ⭐⭐⭐⭐⭐ review and tag @sugarfacebakes — I LOVE seeing your creations!
Try my original chocolate chip blondies. Super festive for any holiday!
S'mores Pumpkin Butterscotch Blondies
Equipment
- 9x9 baking pan
- Parchment paper
- Mixing bowl
- Whisk
- Spatula
Ingredients
- 1 stick butter melted
- 1 cup dark brown sugar
- 1 tbsp molasses
- ¼ cup pumpkin puree
- 1 tbsp pumpkin spice
- 1 tsp butterscotch extract
- 1 tsp vanilla extract
- 1 large egg
- ¼ tsp salt
- 1⅓ cup all-purpose flour or gluten-free flour
- chocolate chips or chocolate bar, as desired any chocolate
- marshmallows, as desired
Instructions
- Preheat oven to 350°F. Line a 9x9 pan with parchment.
- In a bowl, whisk melted butter, brown sugar, molasses, and salt.
- Add pumpkin puree, egg, butterscotch extract, and vanilla. Whisk until smooth.
- Fold in flour until just combined (don’t over-mix).
- Spread batter into prepared pan and bake 16 minutes.
- Remove from oven and top with chocolate and marshmallows.
- Return to oven and bake 4 more minutes, or until marshmallows are melted and lightly toasted.
- Cool completely before slicing. Enjoy!
- For toasted marshmallow tops, broil for 30–60 seconds watching closely.
Notes
Nutrition Facts (Approx.)
Per blondie (9 servings)| Nutrient | Amount |
|---|---|
| Calories | ~245 |
| Carbs | ~34g |
| Fat | ~10g |
| Protein | ~2.5g |
| Sugar | ~25g |
| Fiber | ~1g |
Values vary based on chocolate type & marshmallow amount.