Pumpkin Butterscotch Fudge Bars

This recipe is a wonderful combination of cookie and fudge
Wholesome Sweet

Wholesome Sweet

You can make your own fresh pumpkin purée to use in this recipe or opt for the simpler canned pumpkin. Either way, the rich caramel flavor from the butterscotch morsels combine with the pumpkin for decadent, fall-flavored fudge.

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  • 1  Cup  all-purpose flour
  • 1  Cup  quick or old-fashioned oats
  • 3/4  Cups  light brown sugar
  • 1/2  Cup  walnuts, chopped
  • 1/2  Cup  flaked coconut
  • 3/4  Teaspoons  pumpkin pie spice
  • 1/2  Teaspoon  baking soda
  • 3/4  Teaspoons  butter, melted

For the fudge:

  • 2  Tablespoons  butter
  • 2/3  Cups  evaporated milk
  • 3/4  Cups  cane sugar
  • 1/2  Cup  pure pumpkin
  • 1 1/2  Teaspoon  pumpkin pie spice
  • 1/4  Teaspoon  salt
  • 2  Cups  miniature marshmallows
  • 1 2/3  Cup  butterscotch flavored morsels
  • 3/4  Cups  chopped walnuts, divided
  • 1  Teaspoon  vanilla extract


Preheat the oven to 350 degrees. F. 

Line 15 by 10-inch jelly-roll pan with foil.

For cookie base: combine flour, oats, organic light brown sugar, walnuts, coconut, pumpkin pie spice and baking soda in medium bowl. Mix well. Stir in butter and mix well. Press into prepared jelly-roll pan.

Bake for 13 to 15 minutes or until slightly brown. Cool in pan on wire rack.

For the fudge:

For the fudge: combine butter, evaporated milk, organic sugar, pumpkin, pumpkin pie spice and salt in medium, heavy-duty saucepan. Bring to a boil, stirring constantly, over medium heat. Boil, stirring constantly, for 8 to 10 minutes. Remove from heat.

Stir in marshmallows, morsels, 1/2 cup walnuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour over cookie base and sprinkle with remaining walnuts.

Refrigerate until firm. Cut into bars.

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.