Best 2 Caramel Pumpkin Blondies Recipes
Indulge in the delectable symphony of flavors with our Caramel Pumpkin Blondies, where the rich, buttery texture of blondies meets the sweet, spiced warmth of pumpkin and the luscious, decadent drizzle of homemade caramel. These delightful treats are perfect for any occasion, whether it's a cozy autumn gathering, a festive holiday party, or simply a moment of indulgence. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds craving more.
**Pumpkin Blondies:**
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
**Caramel Sauce:**
- 1 cup granulated sugar
- 1/4 cup water
- 1/4 cup heavy cream
- 1 tablespoon salted butter
**Additional Recipes Included:**
- **Pumpkin Pie Bars:** A classic fall treat featuring a creamy pumpkin filling encased in a buttery graham cracker crust.
- **Pumpkin Cheesecake Swirl Brownies:** A delightful combination of rich chocolate brownies swirled with a creamy pumpkin cheesecake filling.
- **Pumpkin Spice Latte Blondies:** A coffee lover's dream, these blondies infuse the comforting flavors of pumpkin spice latte into a chewy, gooey treat.
PUMPKIN SALTED CARAMEL BLONDIES
Pumpkin and caramel get a real flavor boost from a touch of sea salt in this moist and flavorful bars.
Provided by Bree Hester
Categories Dessert
Time 2h
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
- In small bowl, stir together caramel topping and sea salt; set aside. In medium bowl, mix flour, baking soda, table salt, cinnamon and nutmeg. In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 2 minutes. Add egg, vanilla and pumpkin; beat until well blended. Slowly add flour mixture, beating just until combined. Spread half of the batter in pan.
- Bake 10 minutes; remove from oven. Pour 3/4 cup of the reserved caramel topping over partially baked crust. Spread remaining batter over caramel.
- Bake 30 to 40 minutes longer or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour. Cut into 4 rows by 4 rows. Sprinkle with powdered sugar. Drizzle with remaining caramel topping.
Nutrition Facts : Calories 300, Carbohydrate 42 g, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 490 mg
CARAMEL-PUMPKIN BLONDIES
My friend Liz shared a similar caramel pumpkin blondie recipe years ago, and I've made it dozens of times with various tweaks. This is my favorite version, even though the caramel makes it sticky and messy it's totally worth it. It's forgiving, so feel free to alter and experiment! Store in an airtight container.
Provided by smg2972
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 20
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
- Whisk flour, pumpkin pie spice, cinnamon sugar, and salt together in a large bowl.
- Beat butter, brown sugar, and white sugar together in the bowl of an electric stand mixer until creamy. Beat in eggs and vanilla extract until creamy. Beat in pumpkin until combined. Mix in flour mixture. Stir in chocolate chips, butterscotch chips, and hazelnuts. Spread 1/2 the batter into the bottom of the prepared baking dish.
- Bake in the preheated oven for 10 minutes. Remove from the oven and spread caramel sauce over the top. Top with remaining batter.
- Return to the oven and bake until the top is light golden brown and the edges start to pull away from the dish, 30 to 35 minutes more.
- Remove from the oven and transfer to a wire rack to cool completely, 20 to 30 minutes. Cut into bars and serve.
Nutrition Facts : Calories 375 calories, Carbohydrate 50.2 g, Cholesterol 43.1 mg, Fat 18.4 g, Fiber 2.3 g, Protein 4 g, SaturatedFat 9.9 g, Sodium 245.7 mg, Sugar 27 g
Tips and Conclusion
Tips:
- Mise en place. Before you start baking, measure and prepare all of your ingredients. This will help you stay organized and avoid any mishaps.
- Use fresh pumpkin puree. Canned pumpkin puree can be used in a pinch, but fresh pumpkin puree will give your blondies a more intense flavor.
- Make sure your butter and eggs are at room temperature. This will help them incorporate more easily into the batter and give your blondies a smooth texture.
- Don't overmix the batter. Overmixing can make your blondies tough. Mix just until the ingredients are combined.
- Bake the blondies until they are just set. Overbaking will make them dry and crumbly.
- Let the blondies cool completely before cutting and serving. This will help them hold their shape.
Conclusion: Caramel pumpkin blondies are a delicious and easy-to-make fall treat. They are perfect for parties, potlucks, or simply enjoying at home with a cup of coffee or tea.
These blondies are also a great way to use up leftover pumpkin puree. If you have a can of pumpkin puree that you don't know what to do with, these blondies are the perfect solution.
So next time you're looking for a sweet and satisfying treat, give these caramel pumpkin blondies a try. You won't be disappointed!
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