Description
Delightfully moist and flavorful Pumpkin Butterscotch Bars combine the warm spices of pumpkin pie with the rich sweetness of butterscotch chips, perfect for fall gatherings or anytime you crave a spiced dessert bar.
Ingredients
Scale
Wet Ingredients
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsweetened applesauce
- 2 tsp vanilla extract
- 1 large egg
- 15 oz pumpkin puree
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
Add-ins
- 11 oz (approximately 2 cups) butterscotch chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy removal of the bars.
- Cream Butter and Sugars: In a large bowl or using a stand mixer, cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and fluffy, which typically takes about 2-3 minutes.
- Add Wet Ingredients: Mix in the unsweetened applesauce and vanilla extract until well combined. Lightly beat in the egg, then stir in the pumpkin puree until the batter is uniform. The batter will look a bit lumpy at this stage.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice to ensure even distribution of the spices and leavening agents.
- Mix Dry Into Wet: Gradually add the dry ingredients to the wet pumpkin batter, mixing just until combined to avoid overworking the batter, which can result in tough bars.
- Fold in Butterscotch Chips: Gently fold the butterscotch chips into the batter, distributing them evenly throughout.
- Bake: Pour the batter evenly into your prepared 9×13 inch pan. Bake in the preheated oven for 30-40 minutes, or until the edges start to pull away from the pan and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the bars to cool completely in the pan before cutting into squares. This helps them set properly and hold their shape when served. Enjoy your delicious Pumpkin Butterscotch Bars!
Notes
- Make sure to soften the butter to room temperature for easier creaming.
- You can substitute the butterscotch chips with white chocolate chips for a different flavor profile.
- For a dairy-free option, substitute the butter with a plant-based margarine and ensure the chips are dairy-free.
- Store bars in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
- Do not overmix once the dry ingredients are added to keep the bars tender and moist.
Nutrition
- Serving Size: 1 bar (approximately 2x2 inch piece)
- Calories: 230
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
