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
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troy cich
troy.cich52@gmail.comI'm so glad I found this recipe.
Janet John
j-j@yahoo.comThese blondies are a must-try!
Kh Rehman8
kh-r@aol.comI can't wait to make these blondies again!
Sarita kumari Yadav
syadav@hotmail.comThese blondies are the perfect fall dessert.
Lisa D (Jersey)
d.lisa@yahoo.comI would definitely recommend this recipe to anyone who loves pumpkin and caramel.
Ami Tumi
t_ami70@gmail.comOverall, these blondies are a great recipe. They're easy to make and they're always a hit with my family and friends.
Fhhfg Dhhf
d.f@yahoo.comThese blondies didn't turn out well for me. I think I overmixed the batter.
Nur Nupor
nupor-nur@gmail.comI found these blondies to be a bit dry. I would add an extra egg next time.
Koral Baloch
baloch-k2@gmail.comThese blondies are a bit too sweet for my taste. I would reduce the amount of sugar next time.
Muyingo Erisa
erisamuyingo80@yahoo.comI added a little bit of chopped pecans to these blondies for extra flavor. They were delicious!
Khubaib Xhk
khubaib_xhk@gmail.comI made these blondies gluten-free by using almond flour instead of all-purpose flour. They turned out great!
Landon Madsen
madsen.landon@aol.comThese blondies are a great way to use up leftover pumpkin puree. They're also a great make-ahead dessert.
Kirssy Chambers
k-c75@gmail.comI love the combination of pumpkin and caramel in these blondies. They're so rich and decadent.
Khan Sharf
k_sharf94@hotmail.comI'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
j.c1@gmail.comThese blondies are the perfect fall dessert. They're warm and comforting, with a delicious pumpkin flavor.
Jeffrey Davis
d_j@hotmail.frI made these blondies for a party and they were a huge success! Everyone loved them. They were so easy to make too.
Barry Lewis
l.b@gmail.comThese 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.