Pumpkin Blondies
User Reviews
4.8
Pumpkin Blondies
Description
These Pumpkin Blondies integrate canned pumpkin and firm-packed brown sugar with a blend of warm spices including cinnamon and pumpkin pie spice to create a unique fall-flavored treat. The batter is cooked briefly on the stove with butter and sugar before baking, which helps meld the flavors and develop a tender texture. Melted caramel candies swirled through the blondie add a creamy sweetness and an additional soft layer inside the squares.
The blondies bake in a parchment-lined, nonstick-sprayed 13x9 inch pan to minimize sticking, especially from the caramel. After baking, they are cut into bars that hold together well due to the balance of flour, baking powder, and pumpkin moisture. These bars are a good choice for sharing at gatherings or for an indulgent homemade snack.
If desired, mix-ins like pecans, walnuts, or various chips can be added to enhance texture and flavor variety. Proper preparation of the pan with parchment and spray ensures clean release and presentation after baking.
Ingredients
- 2 3/4 cups brown sugar firmly packed
- 3/4 cups butter
- 1/2 cup pumpkin not pumpkin pie filling, canned
- 2 egg lightly beaten and at room temperature, large
- 2 tsp vanilla extract
- 3 1/3 cups all-purpose flour
- 1 tsp baking powder
- 1 1/2 tsp salt divided
- 1 tsp cinnamon ground (corrected spelling
- 1 1/2 tsp pumpkin pie spice
- 1 10 oz caramel candies squares unwrapped, Brach's Milk Maid package
- 2 tbsp heavy cream milk can be used if needed
Instructions
- Preheat oven to 350 degrees F.
- First, line a 13x9 inch baking pan with parchment paper and spray with non-stick cooking spray (the caramel can make this very sticky!)
- In a medium size pot, combine brown sugar, butter and pumpkin. Cook over medium heat, stirring until all ingredients have melted and combined. Remove from heat and allow to cool.
- While mixture is cooling, combine flour, baking powder, 1 tsp salt, cinnamon and pumpkin pie spice. Stir well to combine.
- Once liquid mixture has cooled, add beaten eggs and vanilla and stir well to combine. It's important the mixture is cooled to avoid cooking the eggs when you add them. Next, add the liquid mixture to the flour mixture and stir until well combined, but do not overmix.
- Place caramels and cream in a microwave-safe bowl. Cook on High for 1 minute, then stir. Cook on 50% power for 30 seconds, then stir again. Repeat at 50% power until thoroughly melted, being careful to avoid scorching.
- Scoop half the blondie batter into the prepared pan. Spread until mixture fully covers the bottom of the pan. Next, drizzle caramel sauce over blondie batter. Finally, scoop remaining blondie batter over the top of caramel, then spread to cover caramel.
- Bake for approximately 33-38 minutes or until top appears fully cooked and a knife inserted into the center comes out clean. Remove from oven and allow to cool prior to cutting.
- Serve at room temperature, or heat for 15-20 seconds in microwave to warm. If serving warm, top with a scoop of vanilla ice cream!
- Store tightly wrapped.
Notes
- Line and spray the baking pan thoroughly to prevent caramel from sticking.
- Add 1 cup of nuts or chocolate chips to the batter for extra texture and flavor if desired.
- The caramel is optional and can be omitted if not available without negatively affecting the blondie base.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24bars
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 48g | 16% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 31mg | 10% |
| Sodium | 241mg | 10% |
| Potassium | 118mg | 3% |
| Fiber | 0g | 0% |
| Sugar | 33g | 66% |
| Vitamin A | 1015IU | 20% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 57mg | 6% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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