Pumpkin Blondies with Salted Caramel Recipe

Last week when I was brainstorming Pumpkiny Goodness ideas, I decided I wanted to make a Pumpkin Blondie - a rich, indulgent, luscious Pumpkin Blondie. With Salted Caramel. The kind of sweet treat you can only eat in teeny tiny bite-sized servings.

I think I hit it with this recipe!

Pumpkin Blondies with Salted Caramel Recipe

• 1 cup butter
• 2 cups dark brown sugar
• 1 Tbs vanilla extract
• 2 1/2 cups unbleached flour
• 1/2 tsp salt
• 1 Tbs cinnamon
• 1 tsp allspice
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• 2 lightly beaten eggs
• 1 1/2 - 1 3/4 cups pumpkin (canned pumpkin works really well in this recipe) 
• 1/2 cup Salted Caramel Sauce 

Preheat oven to 350F. Butter a 13x9" baking pan (for thicker, cakier blondies, use a smaller pan).
 
In a medium saucepan, melt the butter and simmer til it turns golden brown. Add the dark brown sugar in steps and stir til well mixed. Stir in the vanilla extract. Remove from heat and allow to cool while proceeding to the next steps.

In a large bowl, mix the flour, salt, baking soda, and spices. Make a depression (a "well") in the middle of the bowl. Add the eggs and pumpkin. Stir to mix

Add the butter and sugar mixture and stir until the batter is smooth and there are no lumps. Carefully pour batter into the pan, smoothing it to the edges (this is a thick batter). Drizzle the Salted Caramel Sauce over the top, staying away from the edges (if you go too close to the edges, the blondies can stick).

Bake about 30-35 minutes, until a test stick comes out dry (or a little moist but *not* wet). Allow to cool, and cut into small squares.

For extra decadence, pour additional Salted Caramel Sauce over the blondies as they are served. 

To make the blondies cakier, add 1/2 tsp baking soda.