Pumpkin Pie Caramel Blondies
Author: Alyssa
  • ¼ cup unsalted butter, melted
  • 1 cup dark brown sugar
  • ½ cup heavy cream
  • ½ teaspoon vanilla extract
  • 2½ cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, melted and cooled to room temperature
  • 1 cup dark brown sugar
  • ½ cup granulated sugar
  • 1 large egg, room temperature
  • 1 tablespoon vanilla extract
  • 15-ounce can pumpkin puree (not pumpkin pie filling)
  1. Prepare your caramel by whisking together butter, brown sugar, heavy cream, and vanilla extract in a microwave-safe bowl.
  2. Microwave for 2 minutes and stir, microwave for another 2 minutes and stir, then microwave for 2 more minutes and stir. Allow the caramel to cool down for 5-10 minutes. Set aside.
Pumpkin Blondies
  1. Preheat oven to 350 degrees. Place parchment in a 9x9 baking pan and allow the sides to hang. Set aside.
  2. Whisk together flour, pumpkin pie spice, and salt together in a small mixing bowl.
  3. Mix together the melted butter, brown sugar, granulated sugar, egg, vanilla extract, and pumpkin puree in a large mixing bowl.
  4. Slowly fold in the dry ingredients into the wet ingredients.
  5. Pour half the blondie batter into the pan, then add ¾ of the caramel sauce on top, then pour the rest of the batter on top of the caramel sauce.
  6. Bake for 40 minutes or until an inserted toothpick comes out clean. Allow the blondies to cool to room temperature and then slice.
  7. Serve with remaining caramel sauce on top.
Recipe by The Recipe Critic at https://therecipecritic.com/pumpkin-pie-caramel-blondies/