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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
troy cich
[email protected]I'm so glad I found this recipe.
Janet John
[email protected]These blondies are a must-try!
Kh Rehman8
[email protected]I can't wait to make these blondies again!
Sarita kumari Yadav
[email protected]These blondies are the perfect fall dessert.
Lisa D (Jersey)
[email protected]I would definitely recommend this recipe to anyone who loves pumpkin and caramel.
Ami Tumi
[email protected]Overall, these blondies are a great recipe. They're easy to make and they're always a hit with my family and friends.
Fhhfg Dhhf
[email protected]These blondies didn't turn out well for me. I think I overmixed the batter.
Nur Nupor
[email protected]I found these blondies to be a bit dry. I would add an extra egg next time.
Koral Baloch
[email protected]These blondies are a bit too sweet for my taste. I would reduce the amount of sugar next time.
Muyingo Erisa
[email protected]I added a little bit of chopped pecans to these blondies for extra flavor. They were delicious!
Khubaib Xhk
[email protected]I made these blondies gluten-free by using almond flour instead of all-purpose flour. They turned out great!
Landon Madsen
[email protected]These blondies are a great way to use up leftover pumpkin puree. They're also a great make-ahead dessert.
Kirssy Chambers
[email protected]I love the combination of pumpkin and caramel in these blondies. They're so rich and decadent.
Khan Sharf
[email protected]I've made these blondies several times now and they're always a favorite. They're so easy to make and they always turn out perfectly.
Chisom Joseph
[email protected]These blondies are the perfect fall dessert. They're warm and comforting, with a delicious pumpkin flavor.
Jeffrey Davis
[email protected]I made these blondies for a party and they were a huge success! Everyone loved them. They were so easy to make too.
Barry Lewis
[email protected]These blondies were a hit with my family! They were moist and flavorful, with the perfect amount of sweetness. The caramel and pumpkin flavors complemented each other perfectly.