Butterscotch Squares with Pumpkin Pie Topping

  • prep time1 min
  • total time 35 min
  • serves 9

Chewy and buttery, these squares are a treat on their own, and are even better with a dollop of pumpkin pie topping.

Courtesy of Signe Langford.

25 Ratings
Directions for: Butterscotch Squares with Pumpkin Pie Topping


Butterscotch Squares

¾ cup all purpose flour

1 tsp baking powder

¼ cup salted butter

1 cup lightly packed brown sugar

1 free-range egg, lightly beaten

¼ tsp fine sea salt

1 tsp vanilla

⅓ cup chopped maraschino cherries

Pumpkin Pie Topping

4 oz or half a package of cream cheese

½ cup pumpkin pie filling

¼ cup salted butter

1 ½ cup icing sugar

1 tsp maple extract

1 tsp ginger powder

1 tsp cinnamon

⅒ tsp nutmeg


Butterscotch Squares

1. Pre-heat oven to 300F.

2. In a bowl, stir flour, baking powder and salt together. In a medium sized pot over low heat, melt butter and brown sugar together, stirring well. Take pot off the heat and gradually stir in the beaten egg. Stir quickly so you don’t make sweet scrambled eggs –now that would be scary!

3. Blend in dry ingredients, mixing well. Add vanilla and cherries. Pour into a greased and floured 8-inch square baking pan, in a slow oven for about 25 to 35 minutes. Squares will be soft when they come out of the oven, cut them now. Set aside in the pan to cool completely.

Pumpkin Pie Topping

1. Start with room temperature cream cheese and butter. Blend all ingredients well in a stand mixer or with hand blender, until smooth and creamy. Serve on the side to dollop over the squares if desired. Garnish with Halloween candies.

See more: Dessert, Fall