Imagine sinking your teeth into a dessert so decadent, so irresistibly rich, that it transforms an ordinary autumn day into a culinary celebration. These Caramel Pumpkin Blondies are not just a treat; they're a warm, gooey embrace of seasonal flavors that will have your taste buds dancing with delight. Prepare to be transported to a world of sweet, caramel-swirled perfection that combines the cozy warmth of pumpkin with the indulgent richness of a classic blondie.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 16 servings
Ingredients
- 1 cup unsalted butter, melted
- 2 cups brown sugar
- 1 cup pumpkin puree
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and fully combined. The mixture should look glossy and well-integrated.
- Add the pumpkin puree to the butter-sugar mixture and mix thoroughly. Then incorporate the eggs one at a time, stirring after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the all-purpose flour, baking powder, salt, and ground cinnamon. This helps eliminate any lumps and ensures even distribution of dry ingredients.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, which can make the blondies tough.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. The batter will be thick and slightly sticky.
- Drizzle the caramel sauce over the top of the batter, using a knife to create swirls and incorporate it slightly into the batter.
- Bake in the preheated oven for 30-35 minutes. The edges should be set and slightly golden, and a toothpick inserted near the center should come out with a few moist crumbs.
- Remove from the oven and let cool completely in the pan. Use the parchment paper overhang to lift the blondies out and cut into 16 equal squares.
- For best results, let the blondies sit for at least 1 hour to allow the caramel to set and flavors to meld. Store in an airtight container at room temperature for up to 5 days.
Tips
- Use room temperature ingredients to ensure smooth mixing and even baking.
- Don't overmix the batter - this can lead to tough, dense blondies.
- For extra caramel flavor, use a high-quality caramel sauce or make your own from scratch.
- Let the blondies cool completely before cutting to achieve clean, perfect squares.
- For an extra touch, sprinkle some sea salt on top after baking to enhance the caramel flavor.
- If you want a more intense pumpkin flavor, add a teaspoon of pumpkin pie spice to the dry ingredients.
- Store in an airtight container to maintain moisture and freshness.
- These blondies freeze beautifully - wrap individual pieces in plastic wrap for an easy make-ahead dessert.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 3g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 65mg
