Pumpkin Blondies
Craving the cozy flavors of fall with a gooey campfire twist? These Pumpkin 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.
If you love pumpkin desserts, try these Mini Pumpkin Pies.
Why You'll Love This Pumpkin 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.
For another fall dessert, try these Pumpkin Brownies
Key Ingredients You'll Need
Pumpkin Puree (½–1 cup). Adds moisture and fall flavor.
Brown Sugar (1 cup). Creates the chewy blondie texture.
Butter (½ cup melted). Adds richness and flavor.
Egg (1 large). Helps bind the batter.
Vanilla Extract (1 tsp). Enhances sweetness.
All-Purpose Flour (1½ cups). Provides structure.
Pumpkin Spice (1–2 tsp). Adds warm fall spices.
Salt (½ tsp). Balances flavor.
Chocolate Chips (optional). Adds sweetness and texture.
How to Make Pumpkin Blondies
- Preheat oven. Preheat to 350°F and line a baking pan.
- Mix wet ingredients. Whisk butter, brown sugar, pumpkin, egg, and vanilla until smooth.
- Add dry ingredients. Stir in flour, pumpkin spice, and salt until just combined.
- Add mix-ins. Fold in chocolate chips if using.
- Bake. Bake for 25–30 minutes until the center is set but still soft.
Cool and slice. Let cool completely before cutting into bars.
Blondies firm up as they cool, so slightly underbaking ensures a chewy texture.
For another easy dessert bar, try these S’more Cookie Bars
Stacie’s Tricks & Tips
- 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.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, pumpkin blondies can be made with fresh pumpkin puree as long as it is well-drained and smooth. Homemade puree often contains more moisture, so blot excess liquid with paper towels to avoid overly soft blondies.
How long do pumpkin blondies last in the fridge?
Pumpkin blondies last up to 5 days in the refrigerator when stored in an airtight container. Let them come to room temperature or warm slightly before serving for the best texture.
Can I freeze pumpkin blondies?
Yes, pumpkin blondies freeze well for up to 2 months. Wrap them individually or store in a freezer-safe container, then thaw overnight in the refrigerator before serving.
Can I make pumpkin blondies ahead of time?
Yes, pumpkin blondies are great for making ahead because their texture improves as they sit. Bake them 1 day in advance and store covered at room temperature or in the fridge.
Why are my pumpkin blondies cakey instead of chewy?
Pumpkin blondies become cakey when there is too much pumpkin or flour in the batter. Use the correct ratios and avoid overmixing to maintain a dense, chewy texture.
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