Ready in: 50 minutes · Serves: 12 · Technique: Baking · Storage: Airtight for up to 3 days.
Quick Answer
These gooey caramel pumpkin blondies are rich, indulgent treats combining the flavors of fall in every delicious bite.
As the crisp autumn air sweeps through New York City, embracing us in the vibrant hues of falling leaves, I can't help but think about the cozy gatherings that come with the season. Thanksgiving is just around the corner, and with it, the sweet anticipation of all things pumpkin. One recipe that has become a staple in my autumn repertoire is these indulgent gooey caramel pumpkin blondies. They're rich, satisfying, and the perfect treat to share with friends and family as we prepare to usher in the holiday spirit.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Perfect for fall gatherings, these blondies combine the rich flavors of pumpkin and caramel.
- The gooey texture provides a delightful experience with every bite.
- Quick and easy to make, ideal for both seasoned bakers and beginners.
- Could easily become a holiday favorite, making them a great addition to Thanksgiving dessert tables.
- Versatile for various add-ins like chocolate chips or nuts, allowing you to customize your treat.
Ingredients
Gather these simple ingredients to create your gooey caramel pumpkin blondies:
For the Blondies
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups packed light brown sugar
- ½ cup sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup caramel sauce (store-bought or homemade)
- Flaky sea salt, for garnish (optional)
How to Make Gooey Caramel Pumpkin Blondies (Step-by-Step)
Follow these simple steps to create delicious gooey caramel pumpkin blondies that everyone will love:
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or line it with parchment paper for easy removal.
Step 2: Whisk It Up
In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk the mixture until it's glossy and smooth, which should take about 2 minutes. The warm butter and sugars will create a caramel-like base for the blondies.
Step 3: Eggs and Pumpkin
Add the eggs one at a time, whisking well after each addition. Then, stir in the vanilla extract and pumpkin puree. The pumpkin puree adds not only flavor but also a beautiful color.
Step 4: Dry Ingredients Unite
Whisk together the flour, baking powder, baking soda, spices, and salt in a separate bowl. Gradually add this mixture to the wet ingredients, stirring just until combined. Avoid overmixing to keep the blondies tender.
Step 5: Get Saucy
Gently fold in three-quarters of the caramel sauce, ensuring there are luscious swirls of caramel throughout each bite.
Step 6: Bake
Pour the batter into the prepared baking pan and smooth it out. Bake for 25-30 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. The center should still have a slight jiggle for that gooey texture!
Step 7: Cool and Serve
Let the blondies cool in the pan for about 10 minutes. Drizzle the remaining caramel sauce on top and sprinkle with flaky sea salt if desired. Allow to cool fully before slicing into squares.
Common Mistakes to Avoid
- Using Pumpkin Pie Filling: Be sure to use pure pumpkin puree for the best flavor and consistency.
- Overmixing the Batter: This can lead to dense blondies instead of the gooey texture you want.
- Not Checking for Doneness: Baking times can vary; rely on the toothpick test to ensure you're not overbaking.
Tips and Tricks for Success
- For an extra indulgent treat, serve these blondies warm with a scoop of vanilla ice cream.
- If you're feeling adventurous, try adding chocolate chips or chopped nuts for added texture.
- These blondies also freeze well, making them a great make-ahead dessert for Thanksgiving or Christmas gatherings.
Variations
- Substitute half of the all-purpose flour with whole wheat flour for a healthier version.
- Use maple syrup instead of sugar for a unique flavor twist.
- Incorporate dried cranberries or raisins for added sweetness and texture.
How to Serve
- Drizzle with additional caramel sauce before serving.
- Add a sprinkle of flaky sea salt on top for a sweet and salty contrast.
- Serve warm with whipped cream or a scoop of ice cream for a decadent dessert.
Make Ahead and Storage
- Make Ahead: Prepare the batter ahead of time and store it in the fridge for up to 24 hours before baking.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for a week.
- Reheating: For the best texture, warm the blondies in the microwave for a few seconds before serving.
- Freezing: These blondies freeze beautifully for up to 3 months. Just thaw them overnight in the refrigerator before enjoying.
Recipe Notes / What I Learned
Throughout my testing of these gooey caramel pumpkin blondies, I discovered the magic of balancing flavors-the warm spices against the sweet caramel creates a symphony of autumn bliss. They remind me of a warm hug on a chilly New York day, perfect for sharing during the upcoming holidays.
Yield and Serving Size
Yield: 24 blondies · Serving Size: 1 blondie
Nutrition Snapshot
Estimated Nutrition Per Serving: ~200 calories · 2g protein · 30g carbs · 9g fat
Recipe by:
Gooey Caramel Pumpkin Blondies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or line it with parchment paper for easy removal.
- In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk the mixture until it’s glossy and smooth, about 2 minutes.
- Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and pumpkin puree.
- Whisk together the flour, baking powder, baking soda, spices, and salt in a separate bowl. Gradually add this mixture to the wet ingredients, stirring just until combined.
- Gently fold in three-quarters of the caramel sauce, ensuring there are luscious swirls of caramel throughout each bite.
- Pour the batter into the prepared baking pan and smooth it out. Bake for 25-30 minutes until edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Let the blondies cool in the pan for about 10 minutes. Drizzle the remaining caramel sauce on top and sprinkle with flaky sea salt if desired. Allow to cool fully before slicing into squares.
Notes
FAQs
1. Can I use pumpkin pie filling instead of pumpkin puree?
No, it's best to use pure pumpkin puree as pumpkin pie filling contains added spices and sugars that can alter the recipe's flavor and consistency.
2. How do I know when my blondies are done baking?
Check for doneness by inserting a toothpick in the center; it should come out with a few moist crumbs. If the toothpick is wet with batter, they need more time.
3. Can I freeze these blondies?
Yes! These blondies freeze well. Store them in an airtight container for up to 3 months. Thaw them overnight in the refrigerator before serving.
4. What can I add to the blondies for extra flavor or texture?
You can add chocolate chips, chopped nuts, or even a sprinkle of pecans to enhance the texture and flavor of the blondies.
5. How should I store leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for a week. Enjoy them lightly warmed for the best taste!
