Pumpkin Butterscotch Brownies Recipe — Moist Autumn Treat

These pumpkin butterscotch brownies are thick and fudgy, swirled with a pumpkin filling and topped with butterscotch chips for a cozy fall treat.

Autumn is here, and it’s the perfect time to enjoy pumpkin-spiced desserts. These brownies take a classic fudgy base and add ribbons of pumpkin mixture for warmth and depth. A scattering of butterscotch chips on top melts into pockets of caramel-like sweetness, making each bite comforting and rich.

The texture is dense and fudgy, exactly as a great brownie should be. The pumpkin filling adds a gentle pumpkin-pie flavor without overpowering the chocolate. Topping the bars with butterscotch chips brings an extra layer of sweetness and a cozy fall vibe.

Make your own pumpkin spice

Store-bought pumpkin spice is convenient, but if you don’t have any on hand you can mix your own quickly. This homemade blend is flexible—adjust the spices to suit your taste. A simple ratio to start with:

• 2 tablespoons ground cinnamon
• 1 ½ teaspoons ground ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves or allspice

Mix these together and store in an airtight container. Use the blend in the pumpkin filling or any recipe that calls for pumpkin spice.

Brownies may look under-baked

These brownies can appear under-baked even when they are done, mainly because of the pumpkin filling folded into the batter. The pumpkin lightens the texture and makes the center look fudgier. For a thick, fudgy brownie this is expected.

To check doneness, look for a few signs: the top should be fully puffed, including the center; the center should no longer be sloshy or overly jiggly; and a toothpick inserted about 2 inches from the edge should come out mostly clean with a thin tacky film, but not gooey batter. If you prefer a firmer bake, you can add about 10 extra minutes, but residual heat will continue to set the brownies once they are out of the oven.

If you’re looking for other sweets and treats, you may like these:

• Fudgy Yuzu Brownies
• Cranberry Chocolate Oatmeal Cookies
• Easy Soft & Chewy Chocolate Chip Cookies
• Chocolate Chip Scones

Bake with love!
Mei ❤️

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Pumpkin Butterscotch Brownies

Thick, fudgy brownies swirled with pumpkin mix and topped with butterscotch chips for a comforting fall dessert.

Prep Time
10 mins

Cook Time
55 mins

Total Time
1 hr 5 mins

Yield:
9 pieces

Ingredients

For the pumpkin mix:

• 1 cup pumpkin puree (not the pumpkin pie mix)
• 1 large egg
• ½ cup milk , whole
• ½ cup granulated sugar
• 1½ teaspoon pumpkin spice
• 2 teaspoon cornstarch

For the brownies:

• 8 ounce bittersweet chocolate chips (about 1¼ cups; semi-sweet works too)
• 8 Tablespoon unsalted butter (or 1 stick)
• 3 large eggs
• 1⅓ cup granulated sugar
• ¼ cup oil
• ⅓ cup milk , whole
• ¼ teaspoon kosher salt
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• ½ cup butterscotch chips (or to preference)

Instructions

• Preheat oven to 350°F and prepare a 9×9 pan lined with parchment and lightly greased with oil.
• Whisk together all pumpkin mix ingredients until well combined. Set aside.
• Combine the chocolate chips and butter in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until melted and smooth. Let cool slightly.
• In a large bowl, whisk the eggs and sugar until light and slightly fluffy, about 1 minute. Add the oil, milk, salt, and vanilla and mix to combine. Stir in the cooled chocolate mixture. Add the flour and fold until no dry flour remains.
• Pour half the brownie batter into the prepared pan. Spoon half the pumpkin mix over the batter and gently fold a few times to create swirls. Sprinkle half the butterscotch chips over the top. Repeat with the remaining batter, pumpkin mix, and butterscotch chips.
• Bake about 55 minutes, or until a toothpick inserted near the center comes out with a thin tacky film but no gooey batter. See notes above for tips on doneness.
• Remove from the oven and let cool in the pan 10–15 minutes, then lift out the parchment and finish cooling on a wire rack before slicing.

Notes

• If you don’t have pumpkin spice on hand, combine 2 tablespoons cinnamon, 1½ teaspoons ground ginger, 1 teaspoon nutmeg, and 1 teaspoon cloves or allspice. Store any extra for future use.

Equipments Recommended

• 9×9 square pan
• Mixing bowl
• Dry measuring cup
• Whisk

Nutrition

Calories: 572 kcal
| Carbohydrates: 78 g
| Protein: 7 g
| Fat: 27 g

Keywords: butterscotch, fall brownies, pumpkin pie

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