Caramel Pumpkin Blondies Recipe

4.50 from 2 votes

These blondies are full of pumpkin flavor, pumpkin pie spice flavor, and have an added bonus of caramel chips and caramel topping. *Updated Recipe*

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Servings:

Calories: 450kcal

Preheat the oven to 350°F and grease a 9×13 baking pan.
Start melting butter in the sauce pot over medium-low heat and when it’s about half way melted, add brown sugar. Mix and let the butter finish melting. Once melted, stir in pumpkin puree. Give a couple more minutes to cook, stirring often, until sugar is melted and mixture is smooth.
Transfer the pumpkin mixture into a mixing bowl and let it cool for about 10 minutes so it doesn’t scald the egg. Whisk in the egg and vanilla extract once cooled.
Whisk in flour, baking soda, and spices until evenly combined.
Fold in the caramel chips with a spatula and spread the batter in the prepared baking dish. Make sure the batter is spread evenly and tap the pan on the counter a few times to make sure
Bake blondies for about 30-35 minutes and take the pan out of the oven. Let the baked blondies cool for 10-15 minutes in the baking pan then, turn it over into a wire rack to cool completely.
To take the blondies out of the baking pan, run a butter knife along the inside edges of the pan. Tap the sides of the baking pan gently on the counter to loosen the blondie in it. Cover the pan with a wire rack, hold them together, and flip. To turn the whole baked blondie back over on its bottom, cover it with another wire rack, hold them together and flip again. Then, take off the wire rack from the top and let the blondie cool.
When cooled, drizzle with your proffered caramel topping and cut into the squares.

Storing:

Counter - You can store the blondies on the counter in an air-tight container for up to 2 days. If you plan to store them at room temperature, don’t add caramel topping until you are ready to grab one. Simply add the caramel to each individual square as needed.
Refrigerator - To extend the shelf life (or if you live in a humid climate), store them in the refrigerator. Store the blondies in an air-tight container, in the refrigerator, for 5-7 days. You can easily warm up each individual square in a microwave for just a few seconds.
Freezing - Make sure to cool the blondies first to room temperature. Cut the cooled blondies into squares and then wrap each square in plastic wrap and then in aluminum foil. Be gently when you wrap but try to get them as air-tight as you can. Label and freeze for up to 2 months.
To thaw, simply take them out of the freezer, unwrap, and let it thaw on the counter for about 30 minutes.