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Pumpkin Blondies with Caramel Swirl Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://cookwithruby.com/pumpkin-blondies-with-caramel-swirl-recipe/