Print

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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/pumpkin-blondies-with-caramel-drizzle-recipe/