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)
Combine flour, cinnamon, nutmeg, baking soda, and salt.
Get a helper and make her do the dirty work.
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.
Why not take these little babies over the top, shall we?
Pour some more caramel sauce over the top.
Pumpkin Salted Caramel Blondies
Pumpkin Salted Caramel Blondies - a soft and pumpkin spice blondie with a generous drizzle of salted caramel.
Ingredients
- 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)
Instructions
- 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.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
Salted Spiced Caramel Sauce | Baked Bree
Thursday 13th of January 2022
[…] Pumpkin Salted Caramel Blondies […]
JB
Wednesday 22nd of October 2014
This recipe yields pumpkin cake, not blondies. Doesn't mean they aren't delicious - they are - but it's something to keep in mind. Also, mine took about 10-15 minutes longer to bake, and the caramel had all but disappeared in the cake. However, I reiterate that it was a most delicious and I will make it again - when I'm in the mood for cake, not blondies :).
Parties That Cook
Monday 26th of November 2012
Those look SO good!! I’m running a pumpkin dish photo contest, and think you should enter a photo! Deadline to submit is tonight – Deets here: https://www.partiesthatcook.com/parties-that-cook-best-pumpkin-recipe-photo-contest/
Suzi Hall
Sunday 21st of October 2012
Just finished making these. I used commercial sauce which I think was a mistake. I agree, 10 minutes is not long enough for the first layer. I had a gloppy mess and they don't look anything like your beautiful bars but they are still yummy! I'll try again and make your sauce; that may make all the difference.
bakedbree
Friday 2nd of November 2012
I hope so!
Julia
Friday 28th of September 2012
Um yum. I can't get over the caramel sauce IN the blondie.
bakedbree
Tuesday 2nd of October 2012
Yup, inside the blondie. So good!