Are you tired of salted caramel or pumpkin yet? Me, not so much. I pretty excited that it is pumpkin and apple season. I love the way my house smells when I bake with spices and these fall flavors. And seriously, these blondies are the real deal. Moist, delicious, spicy, and salty, all rolled into one tasty treat. William went crazy for these. He was actually upset when they were all gone. If you do not use homemade caramel sauce, use a store bought sauce, but add a teaspoon or so of sea salt for the full effect. Fall is here, and I could not be any happier about it, and these blondies are my way of celebrating my favorite season.
I have a question for you. Are you a TV lover? I am. Have you fallen in love with any new shows this season? What are you watching these days?
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1 teaspoon baking soda
1 teaspoon salt
2 sticks room temperature butter
1 1/4 cups brown sugar
1 large egg
2 teaspoons vanilla
1 cup pumpkin puree
1 cup Sea Salt and Vanilla Bean Caramel Sauce (or store bought caramel sauce with 1 teaspoon sea salt)
Pour over the caramel sauce.
Cover the caramel with the remaining batter.
Pour some more caramel sauce over the top.
This recipe was adapted from this Salted Caramel Pumpkin Blondies recipe from Sing for Your Supper.
- 2 cups flour
- 1 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks room temperature butter
- 1 1/4 cups brown sugar
- 1 large egg
- 2 teaspoons vanilla
- 1 cup pumpkin puree
- 1 cup Sea Salt and Vanilla Bean Caramel Sauce (or store bought caramel sauce with 1 teaspoon sea salt)
- Combine flour, cinnamon, nutmeg, baking soda, and salt.
- Cream together the butter and brown sugar until very light and fluffy, about 2 minutes. Add the egg and vanilla.
- Add the pumpkin puree. Add the reserved flour mixture slowly, and stop when the batter is just combined.
- Spray a 9×9 baking dish with cooking spray. Add half of the batter and bake in a preheated 350 degree oven for 10 minutes.
- Pour over the caramel sauce.
- Cover the caramel with the remaining batter.
- Return the blondies to the oven and bake for another 30 minutes. A toothpick should come out clean. Let the blondies cool before cutting.