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Hey there it’s Tiffany from Creme de la Crumb here to share a recipe with all of you pumpkin lovers! You’re gonna love this one, trust me – it involves caramel and chocolate! See? Told you. You love it.
Look at all of that ooey gooey caramel! I love it! I adore pumpkin (who doesn’t??) and I especially like caramel flavor with the addition of chocolate so these bars bring the best of everything into one yummy bar. These are way too easy to make which means my holiday XL sweat pants are making an appearance early this year… uh oh….. But totally worth it!
Adapted from Two Peas & Their Pod
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Gooey Caramel Pumpkin Blondies
Ingredients
- ¾ cup butter softened
- 1 cup brown sugar
- 1 cup pumpkin puree
- 2 eggs
- 1 teaspoon vanilla
- 1 ¾ cups all-purpose flour
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 15 unwrapped caramel candies, Kraft
- ¼ cup heavy cream
- pecans, optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 13 x 9 x 2-inch baking pan with non-stick cooking spray.
- In a large bowl, add ¾ cup butter and 1 cup brown sugar. Using a hand mixer, cream together until fluffy. Mix in 1 cup pumpkin puree, 2 eggs, and 1 teaspoon vanilla.
- In a separate bowl whisk together 1 ¾ cups all-purpose flour, ½ teaspoon cinnamon, ½ teaspoon pumpkin pie spice, 1 teaspoon baking soda, and ¼ teaspoon salt
- Add the flour mixture to the butter mixture and mix until smooth. Stir in 1 cup semi-sweet chocolate chips.
- Spread half of the batter in the prepared pan.
- In a microwave-safe bowl, microwave 15 unwrapped caramel candies, and ¼ cup heavy cream, stirring every 20 seconds, until smooth. Pour the melted caramel mixture over the batter in the pan.
- Drop spoonfuls of the remaining batter on top of the caramel. Use a knife or spatula to gently spread the batter over the caramel. It's okay a few spots of caramel aren't completely covered.
- Bake for 25 minutes or until an inserted toothpick comes out clean.
- Allow the blondies to cool before cutting into bars. Top with pecans, if desired, and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yummy! I made these for dinner guests, used just 1/2 cup of mini choc chips and topped with premium vanilla ice cream and Trader Joes pumpkin caramel sauce. Pure decadence!!!!
Please send that forkful my way! LOL – These look marvelous.
This looks insanely good! Pumpkin and chocolate is a dynamite combo but then you add caramel to the mix and it’s irresistible!
oh my, aren’t these perfect!? I totally must try this this autumn 🙂 love the texture!
have a nice sunday!