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Recipe by:

Elena SMITH

Gooey Caramel Pumpkin Blondies

These gooey caramel pumpkin blondies are rich, indulgent treats combining the flavors of fall in every delicious bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 blondies
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients for the Blondies
  • 1 cup unsalted butter, melted
  • 2 cups packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 Tbsp. pure vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ½ tsp. ground nutmeg
  • ½ tsp. salt
  • 1 cup caramel sauce (store-bought or homemade)
  • Flaky sea salt, for garnish (optional)

Equipment

  • 9x13-inch baking pan
  • Large bowl
  • Whisk
  • Parchment paper for easy removal

Method
 

  1. 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.
  2. 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.
  3. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and pumpkin puree.
  4. 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.
  5. Gently fold in three-quarters of the caramel sauce, ensuring there are luscious swirls of caramel throughout each bite.
  6. 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.
  7. 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

Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for a week.