Introduction

Pumpkin blondies are a delicious twist on the classic treat, combining the warm flavors of pumpkin and pumpkin pie spice with rich caramel swirls. These moist, buttery bars are perfect for fall gatherings or any time you crave a cozy dessert.

A stack of three large, square blondies with a light brown, slightly crumbly top layer and a denser, gooey middle layer is placed on a small white plate, which sits on top of a dark blue plate with a wavy edge. The plates rest on a blue and white checkered cloth over a white marbled surface. In the background, more blondies are stacked on a white plate and an orange cup with white writing can be seen. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 3/4 cups brown sugar (firmly packed)
3/4 cups butter
1/2 cup canned pumpkin (not pumpkin pie filling)
2 large eggs (lightly beaten and at room temperature)
2 tsp vanilla extract
3 1/3 cups all-purpose flour
1 tsp baking powder
1 1/2 tsp salt (divided)
1 tsp ground cinnamon
1 1/2 tsp pumpkin pie spice
1 (10 oz) package Brach’s Milk Maid Caramels (squares unwrapped)
2 tbsp heavy cream (milk can be used if needed)

Instructions

Step 1: Preheat your oven to 350 degrees F.
Step 2: Line a 13×9 inch baking pan with parchment paper and spray with non-stick cooking spray to prevent sticking from the caramel.
Step 3: In a medium pot, combine brown sugar, butter, and pumpkin. Cook over medium heat, stirring until all ingredients have melted and combined. Remove from heat and let cool.
Step 4: While the mixture cools, whisk together flour, baking powder, 1 teaspoon salt, cinnamon, and pumpkin pie spice in a separate bowl.
Step 5: Once the liquid mixture has cooled, stir in the beaten eggs and vanilla extract. Then add this to the flour mixture and stir until just combined, being careful not to overmix.
Step 6: Place the caramels and cream in a microwave-safe bowl. Microwave on High for 1 minute, stir, then microwave at 50% power for 30 seconds and stir again. Repeat at 50% power until the caramel is fully melted and smooth, avoiding scorching.
Step 7: Scoop half of the blondie batter into the prepared pan and spread evenly to cover the bottom. Drizzle the melted caramel over the batter, then top with the remaining blondie batter, spreading carefully to cover the caramel layer.
Step 8: Bake for 33-38 minutes, or until the top looks fully cooked and a knife inserted into the center comes out clean. Remove from the oven and let cool before cutting.
Step 9: Serve at room temperature or warm briefly in the microwave for 15-20 seconds. For an extra treat, top warm blondies with a scoop of vanilla ice cream.

Tips & Variations

Make sure the pumpkin mixture is fully cooled before adding the eggs to prevent scrambling.
Use parchment paper to easily lift the blondies from the pan for clean cutting.
For a nutty twist, sprinkle chopped pecans or walnuts over the caramel before adding the top layer of batter.
Substitute milk for heavy cream in the caramel if you prefer a lighter sauce.

Storage

Store the blondies tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week. Reheat individual pieces in the microwave for 15-20 seconds if you like them warm.

How to Serve

The image shows a stack of three thick, square blondies placed on a shiny white plate with a wavy edge. Each blondie has two visible layers: a dense, crumbly golden-brown top and bottom layer with a slightly rough texture, and a darker, gooey middle layer that looks moist and rich. The edges of the blondies are slightly cracked and crumbly. In the background, there is an orange cup and another stack of blondies on a white marbled surface with a blue and white checkered cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Fresh pumpkin puree can be used, but be sure to cook and puree it before adding. Canned pumpkin is convenient and provides consistent moisture and flavor.

What if I don’t have pumpkin pie spice?

You can make your own by combining 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon nutmeg, and a pinch of cloves or allspice.

Pumpkin Blondies with Caramel Swirl Recipe

Print Recipe

★★★★★

4.7 from 103 reviews

These Pumpkin Blondies are a decadent fall-inspired treat featuring a moist pumpkin-infused batter layered with creamy caramel swirls, baked to golden perfection. Rich brown sugar and warm spices like cinnamon and pumpkin pie spice complement the pumpkin’s natural sweetness, making these blondies an irresistible dessert for chilly days and festive gatherings.

Author: Ruby
Prep Time: 20 minutes
Cook Time: 38 minutes
Total Time: 58 minutes
Yield: 16 blondie squares 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Blondie Batter

2 3/4 cups brown sugar (firmly packed)
3/4 cups butter
1/2 cup canned pumpkin (not pumpkin pie filling)
2 large eggs (lightly beaten and at room temperature)
2 tsp vanilla extract
3 1/3 cups all-purpose flour
1 tsp baking powder
1 1/2 tsp salt (divided)
1 tsp ground cinnamon
1 1/2 tsp pumpkin pie spice

Creamy Caramel Sauce

1 10 oz package Brach’s Milk Maid Caramels (squares unwrapped)
2 tbsp heavy cream (milk can be used if needed)

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees F. Line a 13×9 inch baking pan with parchment paper and spray it with non-stick cooking spray to prevent sticking, especially due to the caramel.
Make Pumpkin Sugar Mixture: In a medium pot over medium heat, combine the brown sugar, butter, and canned pumpkin. Stir continuously until everything melts together into a smooth, uniform mixture. Remove from heat and set aside to cool.
Combine Dry Ingredients: While the pumpkin mixture cools, whisk together the flour, baking powder, 1 teaspoon salt, ground cinnamon, and pumpkin pie spice in a separate bowl until evenly blended.
Add Eggs and Vanilla: Once the pumpkin mixture has cooled enough to prevent cooking the eggs, whisk in the lightly beaten eggs and vanilla extract thoroughly.
Mix Wet and Dry Ingredients: Pour the cooled pumpkin-egg mixture into the dry ingredients and stir until just combined—avoid overmixing to keep the blondies tender.
Melt Caramel Sauce: Place the unwrapped caramels and heavy cream in a microwave-safe bowl. Heat on high for 1 minute, stir, then continue microwaving at 50% power for 30 seconds at a time, stirring in between, until completely melted and smooth without scorching.
Assemble Blondies: Spoon half of the blondie batter into the prepared pan and spread evenly. Drizzle the melted caramel sauce over this layer. Top by spreading the remaining blondie batter over the caramel, smoothing it out to fully cover the caramel layer.
Bake: Bake in the preheated oven for 33 to 38 minutes until the top is set and a toothpick inserted in the center comes out clean.
Cool and Serve: Remove from oven and allow to cool completely before cutting. Serve at room temperature or gently warm individual servings in the microwave for 15-20 seconds; for an indulgent twist, add a scoop of vanilla ice cream on top.
Storage: Store any leftover blondies tightly wrapped at room temperature for up to 3-4 days to maintain freshness.

Notes

Be sure to use canned pumpkin, not pumpkin pie filling, to avoid excess sweetness and spices.
Allow the pumpkin-butter mixture to cool sufficiently before adding eggs to prevent scrambling.
If you prefer a thicker caramel layer, add an extra 5-10 caramels when melting the sauce.
These blondies freeze well; wrap tightly and freeze for up to 2 months.
For a nutty variation, add 1 cup chopped pecans or walnuts to the batter before baking.

Keywords: pumpkin blondies, caramel blondies, fall desserts, pumpkin dessert, caramel dessert, easy blondie recipe