Pumpkin Blondies with Caramel Drizzle Recipe

Introduction

These Pumpkin Blondies are a rich, moist treat perfect for the fall season. Combining warm spices with a luscious caramel layer, they offer a delightful twist on classic blondies that’s sure to please any sweet tooth.

Ingredients

• 2 3/4 cups brown sugar (firmly packed)
• 3/4 cups butter
• 1/2 cup canned pumpkin (not pumpkin pie filling)
• 2 large eggs (lightly beaten and at room temperature)
• 2 tsp vanilla extract
• 3 1/3 cups all-purpose flour
• 1 tsp baking powder
• 1 1/2 tsp salt (divided)
• 1 tsp ground cinnamon
• 1 1/2 tsp pumpkin pie spice
• 1 10 oz package Brach’s Milk Maid Caramels (squares unwrapped)
• 2 tbsp heavy cream (milk can be used if needed)

Instructions

1. Step 1: Preheat your oven to 350 degrees F. Line a 13×9 inch baking pan with parchment paper and spray with non-stick cooking spray to prevent sticking from the caramel.
2. Step 2: In a medium pot, combine the brown sugar, butter, and pumpkin. Cook over medium heat, stirring constantly until everything is melted and well combined. Remove from heat and let the mixture cool.
3. Step 3: While the mixture cools, whisk together the flour, baking powder, 1 teaspoon salt, cinnamon, and pumpkin pie spice in a bowl.
4. Step 4: Once the pumpkin mixture has cooled, stir in the beaten eggs and vanilla extract. Make sure it’s cool enough to avoid cooking the eggs. Then add this liquid mix to the dry ingredients and stir until just combined—do not overmix.
5. Step 5: Place the caramels and cream in a microwave-safe bowl. Microwave on High for 1 minute, stir, then heat at 50% power for 30 seconds and stir again. Repeat at 50% power in short bursts until the caramel is fully melted and smooth. Be careful not to scorch.
6. Step 6: Spread half of the blondie batter evenly into the prepared pan. Drizzle the melted caramel over the batter, then top with the remaining blondie batter and spread to cover the caramel layer.
7. Step 7: Bake for 33 to 38 minutes, or until the top is set and a knife inserted in the center comes out clean. Remove from oven and let cool completely before cutting.
8. Step 8: Serve at room temperature, or for a warm treat, microwave individual pieces for 15–20 seconds. Top with vanilla ice cream if desired.

Tips & Variations

• For extra texture, fold in 1 cup of chopped nuts like pecans or walnuts into the batter before baking.
• Use milk instead of heavy cream for a lighter caramel sauce.
• To enhance the pumpkin flavor, add a touch more pumpkin pie spice or a pinch of nutmeg.
• Make sure the pumpkin mixture is cooled before adding eggs to prevent curdling.

Storage

Store the pumpkin blondies tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, microwave for 15–20 seconds to warm through. They also freeze well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, but fresh pumpkin should be cooked and pureed until smooth before measuring 1/2 cup to substitute. Make sure it’s not watery to maintain the right batter consistency.

Can I substitute caramels with another ingredient?

You can use dulce de leche or a thick caramel sauce as a substitute, but it may affect the texture slightly. Avoid thinner sauces that can soak into the batter.

Pumpkin Blondies with Caramel Drizzle Recipe

Print Recipe

★★★★★

4.7 from 92 reviews

These Pumpkin Blondies are a delightful autumn treat featuring a moist, spiced blondie base layered with rich caramel sauce. Infused with pumpkin and warm spices, they offer a perfect balance of sweetness and seasonal flavor, ideal for cozy gatherings or festive celebrations.

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 16 blondies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Blondie Batter

• 2 3/4 cups brown sugar (firmly packed)
• 3/4 cups butter
• 1/2 cup canned pumpkin (not pumpkin pie filling)
• 2 large eggs (lightly beaten and at room temperature)
• 2 tsp vanilla extract
• 3 1/3 cups all-purpose flour
• 1 tsp baking powder
• 1 1/2 tsp salt (divided)
• 1 tsp ground cinnamon
• 1 1/2 tsp pumpkin pie spice

Carmel Sauce

• 1 10 oz package Brach’s Milk Maid Caramels (squares unwrapped)
• 2 tbsp heavy cream (milk can be used if needed)

Instructions

1. Preheat the Oven: Preheat your oven to 350 degrees F to ensure it reaches the correct temperature for even baking of your blondies.
2. Prepare the Baking Pan: Line a 13×9 inch baking pan with parchment paper and spray it with non-stick cooking spray. This prevents sticking, especially because the caramel can make cleanup tricky.
3. Cook Sugar Mixture: In a medium pot over medium heat, combine the brown sugar, butter, and canned pumpkin. Stir continuously until all ingredients melt together into a smooth mixture. Remove from heat and allow it to cool completely to avoid cooking the eggs later.
4. Mix Dry Ingredients: While the liquid mixture cools, stir together the flour, baking powder, 1 tsp salt, ground cinnamon, and pumpkin pie spice in a separate bowl to evenly distribute the leavening agents and spices.
5. Combine Wet and Dry: Once the sugar mixture has cooled, add the beaten eggs and vanilla extract. Stir well to incorporate fully. Then add this wet mixture to the dry ingredients, stirring gently until fully combined but avoiding overmixing to keep the blondies tender.
6. Melt Caramel Sauce: Place the caramels and heavy cream in a microwave-safe bowl. Heat on high for 1 minute, stir, then heat at 50% power for 30 seconds increments, stirring between each until the caramel is fully melted and smooth. Be careful to prevent scorching.
7. Layer Blondie Batter and Caramel: Spread half of the blondie batter evenly into the prepared pan. Drizzle the melted caramel sauce over this first layer. Top with the remaining blondie batter and gently spread to cover the caramel completely.
8. Bake the Blondies: Place the pan in the oven and bake for 33-38 minutes, or until the top appears set and a knife inserted in the center comes out clean. Baking times may vary slightly depending on your oven.
9. Cool and Serve: Remove the pan from the oven and let the blondies cool completely before cutting into squares. Serve at room temperature or warm slightly in the microwave for 15-20 seconds. For an indulgent treat, add a scoop of vanilla ice cream on top if serving warm.
10. Storage: Store any leftover blondies wrapped tightly at room temperature or in an airtight container to maintain freshness and softness.

Notes

• Ensure the sugar mixture is completely cooled before adding eggs to avoid scrambling them.
• Using parchment paper and non-stick spray helps prevent the caramel from sticking to the pan.
• Don’t overmix the batter to keep the blondies tender and moist.
• Microwave the caramel in short bursts and stir often to prevent burning.
• For easier cutting, allow blondies to cool fully or refrigerate briefly before slicing.
• Substitute heavy cream with milk if desired, but heavy cream offers a richer caramel sauce.

Keywords: pumpkin blondies, caramel blondies, pumpkin dessert, fall dessert, autumn recipes, pumpkin blondie bars, caramel sauce dessert