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Pumpkin Butterscotch Fudge Bars

Pumpkin Butterscotch Fudge Bars

Pumpkin Butterscotch Fudge Bars

Pumpkin Butterscotch Fudge Bars
4.2 rating based on 12,345 ratings
4.2/5 (5)
Course: BarsDifficulty: Medium



An oat base with a pumpkin butterscotch fudge topping.


  • For the cookie base:
  • 1 cup all-purpose flour

  • 1 cup quick cooking oats

  • 3/4 cup firmly packed brown sugar

  • 1/2 cup chopped walnuts

  • 1/2 cup coconut flakes

  • 1/2 teaspoon baking soda

  • 3/4 teaspoon pumpkin pie spice

  • 3/4 cup butter, melted

  • For the fudge topping:
  • 2 tablespoons butter

  • 2/3 cup evaporated milk

  • 3/4 cup granulated sugar

  • 1/2 cup canned pumpkin

  • 1 1/2 teaspoons pumpkin pie spice

  • 1/4 teaspoon salt

  • 2 cups miniature marshmallows

  • 11 ounces butterscotch chips

  • 3/4 cup chopped walnuts, divided

  • 1 teaspoon vanilla extract

  • For garnish:
  • Melted chocolate for drizzling (optional)


  • Make the base:
  • Preheat oven to 350F. Line a 15 x 10-inch jelly-roll pan with foil. Combine flour, oats, brown sugar, nuts, coconut, baking soda and pumpkin pie spice 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.
  • Make the fudge topping:
  • Combine butter, evaporated milk, 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 nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour over cookie base. Sprinkle with remaining nuts. Refrigerate until firm before cutting into bars.
  • Optional garnish:
  • After individual bars are cut, drizzle with melted chocolate, if desired.