I am going to keep this short and sweet today… If you are a fan of butterscotch and pumpkin flavors, you are REALLY going to like these ooey gooey brownies.
Warm, chocolate-y, butterscotch-y and pumkin-y! LOVE these 🙂 You could almost put these in a bowl and eat with a spoon like brownie pudding, that’s how gooey and fabulous they are. Easy easy recipe to whip up when you are in a pinch, love these every once in a while!
Happy baking!
Line up 🙂
One of the secret ingredients….the butterscotch pudding mix!
Pour in your butterscotch chips….
…..and your pumpkin
…a little cinnamon
Time to mix er’ up 🙂
Pour in half of your brownie mix…
Pour butterscotch topping over brownies, pour over remaining brownie mix and bake!
Wait until you try these gooey num nums!
Gooey Pumpkin Butterscotch Brownies
Ingredients
- 1 family size brownie mix
- 1/4 cup water
- 1/2 cup vegetable oil
- 2 large eggs
- 1 bag butterscotch chips
- 1 small box instant butterscotch pudding mix
- 1 1/2 cups canned pumpkin
- 1/2 teaspoon ground cinnamon
- 1/2 cup butterscotch ice cream topping
Instructions
- Preheat oven to 350 degrees F.
- In a bowl mix brownie mix, water, oil, eggs, chips, pudding, pumpkin and cinnamon. Mix until well combined.
- Pour half of mix into a 11×7 inch baking pan that has been lined with foil and sprayed with cooking spray.
- Pour 1/2 Cup butterscotch ice cream topping over brownie mix.
- Pour remaining brownie mix over top and bake for 50-60 minutes or until toothpick comes mostly clean from center.
- Let cool for 1 hour before removing from pan and cutting into squares.
Nutrition
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Have a great rest of your week and weekend! Come back soon!
Welcome to my online kitchen! Picky Palate is where you’ll find family friendly recipes along with the best Disney eats, tips and copycat recipes! 
Just one question, if I want to make the cake from scratch, how many cups of flour do I have to use??
I made these, and they’re delicious. One suggestion, though – make sure not to overfill the pan, and don’t put any butterscotch ice cream topping around the edges. My batter filled my pan up almost all the way, and the butterscotch ice cream topping seeped up the sides, bubbled over onto the bottom of my oven, set off all my smoke alarms, and made the edges all hard. But aside from that, they’re delicious.
I made these over the weekend and the pumpkin taste is more prevalent when they are hot out of the oven. However, even when cool, the cinnamon and butterscotch are subtly tasty. These are great and gooey and I ended up microwaving them and topping with vanilla ice cream…yum!
Could these be made in a 9 x 13 pan? Would the cooking time need to be adjusted??
I just made these last night for a recipe group I’m in. Common ingredient this month is Pumpkin. I thought, “this is a risky combination, there is NO WAY this will taste good.” But I was wrong, it tastes wondeful! But they are soooooooo bad for you! Jenny, how do you bake all of this stuff and stay small? Do you run a million miles a day?
this looks great, I’m bookmarking to try them out
Just a note for anyone trying this, do NOT use a stand mixer, the texture was bad after incorporating all the air. Also, the butterscotch chips seemed to disappear. 🙁 For those of you that don’t like pumpkin, my taste testers couldn’t pick up the flavor (nor could I) so you’re safe.
These look perfectly ooey, gooey and yummy!
I just bought the same cinnamom yesterday – yum!
Wow…..those sounds fantastic!!! And ROASTED cinnamon? Ooo, I’m going to be on the lookout for that! Thanks!
I made these last night and they are delicious!
Oh goodness me…I need to come camp out at your house for a while – you’ve always got something good going on in your kitchen! YUM!
These look so good! I have been making cinnamon toast too almost everyday with that roasted Saigon cinnamon I just found, love it.