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.
This recipe was adapted from this Salted Caramel Pumpkin Blondies recipe from Sing for Your Supper.
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PinIngredients
- 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.
93 Comments
I don’t think I’ll ever be tired of this combination. These look amazingly delicious! 🙂
Me neither.
This will be my first time making a salted caramel anything…but I have to try them. I too love the way these spices make the house smell…mmm. Can’t wait to make these..the recipe and instructions seem super simple. Thank You!
You are welcome Shannon.
I just found this blog when doing a search for maple blondies…. and I can’t stop looking at all your recipes. I’m spending way to much time here! These look fantastic, I love love love pumpkin anything.
Welcome Carrie!
Ok, now WHERE was this recipe yesterday when I wanted a pumpkin brownie?! DELICIOUS!
Sorry!
Oh yeah, I will eat these.
I love pumpkin, and caramel, and salt SO MUCH. I was wondering the other day if I should post something else “salted”…. but if WE like it, it’s still good, right? Thanks for the inspiration.
Yes, absolutely. If I like it, it must be good.
These look divine! After discovering your blog last week I quickly bookmarked it and spent the next umpteen hours paging through all your posts. Amazing! You’re an inspiration. I cannot wait to try out your recipes. Thanks for posting!
Welcome Amanda! And thank you.
SOOOO glad you’re still in your salted caramel kick! Can’t wait to try these. YUM!
good! Not tired of it at all yet.
They’re cooling on the counter 🙂 Don’t know if it was the container or not (8×11), but mine took longer than 10 minutes and 30 minutes to bake. Still look great! FYI – you left out the part about the salt and baking soda.
Thanks Heather, will add them in.
Wow!! Those look delicious!! I think I might have to make myself a pan of these to eat while I watch the new season of the Biggest Loser. 🙂
I used to so that when I watched that show too. Usually mine was ice cream though.
Oh dear…these look completely sinful. We need to make them asap of course. We’re with you – not sick of pumpkin and apple one little bit – keep it coming!
good to hear. Will keep them coming just for you.
I’m all for pumpkin blondies. Love the pic where your pouring the caramel. YUM!!
thank you Megan.
These look lovely. Talk about a vehicle for the caramel. Yum!
No joke. I saw this recipe and made it about 14 seconds later.
These blondies look so greedy. Perfect for Fall.
yes, they are.
I want this, RIGHT NOW. I love pumpkin. These look fantastic.
thank you Miriam!
Oh gracious, these look amazing. I busted out my fall scented Bath and Body Works candles which really bring my brain into the fall season. I am in Joplin Missouri and it is still a little warm out to really have the full fall effect. But we will get there soon enough. As far as TV Shows go I have been catching up via Netflix on Hoarders…nothing makes me want to keep my house super clean/tidy/decluttered like that show right there. Good motivation!
No kidding! That show is hard to watch after a little while. I cannot get over that people really live like that.
I am DOOMED! These look absolutely sinful. Stick a fork in me now! Thanks for sharing this!
You are welcome Alyssa!
Bree, I bet your house just smells divine! As for TV shows, I hear there are a lot of amazing Fall shows this year but unfortunately we are seasons behind in Amsterdam with the latest American TV 🙁 Boo!!
I remember that living in Canada, we were always a year behind.
Caramel Sauces really have the full fall effect.
yes, they really do.
I made your salted caramel a few days ago for my friends, and everyone loved them! Since then I’ve been scouring your pages looking for new tasty treats and meal ideas. Many thanks!
Welcome! I am glad that you friends liked it.
Sounds delicious! I’m adding these to the top of my to-bake list! Thanks for sharing!
you are welcome.
oh YUM!! are these pretty cakey?
Very cakey, but moist.
Bree, You are very slowly but surely ensuring that I have a container of heavy whipping cream in my fridge at all times. I’m going to make your salted caramel sauce for the first time this afternoon for use in a different dessert but these pumpkin blondies are right up my alley. They’re going on the baking list next! Guess I am going to need a lot more cream. . .
I do what I can. 🙂 I actually had not bought cream for awhile, but I stocked up at my visit to the store today.
Holy Moly these looks good! I could eat the whole batch, great combination of flavours. Yum!!!
thank you Natalie!
I drooled on my computer at work. Holy yum.
lol…
These sound wonderfully sinful! My girls are going to go crazy when I make them next week. Thank you for the inspiration.
these are really delicious. My kids loved them, I hope yours do a well.
Hmmm, looks delicious and it makes me wonder, will you make something special for halloween? Hehe.
You know, Halloween is not my favorite holiday. I may add one or two Halloween treats though keep looking. 🙂
Yummy!! These look amazing..Great photo’s as well.. love it.. I would LOVE for you to link it up to my fall crawl blog party.. I’m officially following ya with smiles – I found ya on linky..GREAT blog with Lots of inspirations here :)) – the link to link up is https://theartsygirlconnection.blogspot.com/2011/09/fall-crawl-day-12-blog-party.html
Done! Thanks for letting me know.
These were super tasty, although they came out more like a pumpkin spice cake/sticky pudding pan of goodness. I put them in a bigger pan and the 10 min didn’t do the trick, but I went with it anyway, threw the caramel on and then kind of dolloped on the remaining dough. The hubby loves them. Has a great fall flavor. Thank you for sharing!!
Yeah, they are more cakey than chewy for sure. Glad that you liked them.
Are you serious? Caramel baked right in the center! Okay I am definitely trying these ASAP. I am a huge TV lover and I am sad that this is the last season of Desperate Housewives.
Totally serious. 🙂 I haven’t watched Desperate Housewives in years, I stopped watching Grey’s too.
Oh, my goodness . . . this recipe is why I gain weight in the fall. I LOVE pumpkin baking. I’ll let you know how it goes! I’m watching ABC Family shows . . . The Lying Game & Switched at Birth. And, Person of Interest.
lol.. me too. Person of Interest is really good.
These look awesome. What is on the top at the end? Powdered sugar, sea salt? Love your blog!!!
A sprinkle of powdered sugar.
These are even great gluten free! I made them with Bob’s Red Mill All Purpose Gluten Free Flour Mix and 1 tsp xanthum gum. Thanks for posting this great recipe!
that is great! I love that you are willing to play with recipes to make them gf!
True to my word, these are in the oven right now. I’m dying with anticipation. Just wanted to let you know the salt and baking powder aren’t mentioned in the instructions. I assume we are to add it to the flour and cinnamon mixture in Step 1?
thanks for letting me know. Hope that you loved them.
I really & truly agree with the comment made above that this carmel sauce could make a shoe taste good. The blondies are a-mazing, in every sense of the word, but, my-oh-my, the sauce! Before I pour the carmel sauce over it, I just stand at the counter smell it. After I pour the sauce over it, I lick the spoon like I’m 6 years old. Bree, I will be sending your family a Christmas card for the rest of my life, thanking you for sharing this recipe with the world 🙂
Yes, it really would. The sauce was a problem, I had to get rid of it.
I made these today and almost died from their awesomeness. That caramel sauce is amazing. Thanks for the recipe!!
you are welcome Sarah!
these are in the oven now, but I just realized the soda and salt were not included in the printed recipe portion. Let’s hope they turn out. 🙁
I am so sorry. It probably didn’t, but it has been fixed.
Perfection!
I wish that I had a plateful of these right now.
well. you’ve done it again.
i just found your blog a few days ago off foodgawker.com. ive looked at TONS of blogs over the past few years due to this “slight” obsession i have with internet food porn. your blog is BY FAR one of the best and these blondies just about prove it. you’re pretty incredible, Bree!! please don’t stop!! 🙂 thank you!
thank you Bella, I appreciate the kind words.
Um yum. I can’t get over the caramel sauce IN the blondie.
Yup, inside the blondie. So good!
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.
I hope so!
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/
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 :).