Pumpkin Salted Caramel Blondies

pumpkin salted caramel blondie recipeAre 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?

pumpkin salted caramel blondie recipe2 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)

salted caramel pumpkin blondies recipeCombine flour, cinnamon, nutmeg, baking soda, and salt.

salted caramel pumpkin blondies recipeGet a helper and make her do the dirty work.

salted caramel pumpkin blondies recipeCream together the butter and brown sugar until very light and fluffy, about 2 minutes. Add the egg and vanilla.

salted caramel pumpkin blondies recipeAdd the pumpkin puree. Add the reserved flour mixture slowly, and stop when the batter is just combined.

salted caramel pumpkin blondies recipeSpray a 9×9 baking dish with cooking spray. Add half of the batter and bake in a preheated 350 degree oven for 10 minutes.

salted caramel pumpkin blondies recipePour over the caramel sauce.

salted caramel pumpkin blondies recipeCover the caramel with the remaining batter.

salted caramel pumpkin blondies recipeReturn the blondies to the oven and bake for another 30 minutes. A toothpick should come out clean. Let the blondies cool before cutting.

salted caramel pumpkin blondies recipeWhy not take these little babies over the top, shall we?

salted caramel pumpkin blondies recipePour some more caramel sauce over the top.

salted caramel pumpkin blondies recipeThis recipe was adapted from this Salted Caramel Pumpkin Blondies recipe from Sing for Your Supper.

Print

Pumpkin Salted Caramel Blondies


Scale

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

  1. Combine flour, cinnamon, nutmeg, baking soda, and salt.
  2. Cream together the butter and brown sugar until very light and fluffy, about 2 minutes. Add the egg and vanilla.
  3. Add the pumpkin puree. Add the reserved flour mixture slowly, and stop when the batter is just combined.
  4. Spray a 9Γ—9 baking dish with cooking spray. Add half of the batter and bake in a preheated 350 degree oven for 10 minutes.
  5. Pour over the caramel sauce.
  6. Cover the caramel with the remaining batter.
  7. 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

  • 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!

    Reply
  • 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.

    Reply
  • 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.

    Reply
  • 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!

    Reply
      • They’re cooling on the counter πŸ™‚ 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.

        Reply
  • 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. πŸ™‚

    Reply
    • I used to so that when I watched that show too. Usually mine was ice cream though.

      Reply
  • 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!

    Reply
    • No kidding! That show is hard to watch after a little while. I cannot get over that people really live like that.

      Reply
  • 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 πŸ™ Boo!!

    Reply
  • 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!

    Reply
  • 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. . .

    Reply
    • I do what I can. πŸ™‚ I actually had not bought cream for awhile, but I stocked up at my visit to the store today.

      Reply
  • Hmmm, looks delicious and it makes me wonder, will you make something special for halloween? Hehe.

    Reply
    • You know, Halloween is not my favorite holiday. I may add one or two Halloween treats though keep looking. πŸ™‚

      Reply
  • 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!!

    Reply
    • Yeah, they are more cakey than chewy for sure. Glad that you liked them.

      Reply
  • 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.

    Reply
    • Totally serious. πŸ™‚ I haven’t watched Desperate Housewives in years, I stopped watching Grey’s too.

      Reply
  • 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.

    Reply
  • These look awesome. What is on the top at the end? Powdered sugar, sea salt? Love your blog!!!

    Reply
  • 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!

    Reply
    • that is great! I love that you are willing to play with recipes to make them gf!

      Reply
  • 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?

    Reply
  • 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 πŸ™‚

    Reply
  • I made these today and almost died from their awesomeness. That caramel sauce is amazing. Thanks for the recipe!!

    Reply
  • 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. πŸ™

    Reply
  • 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!! πŸ™‚ thank you!

    Reply
  • 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.

    Reply
  • 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 :).

    Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.