Caramel Pumpkin Blondies
Caramel Pumpkin Blondies combine the warm essence of pumpkin with sweet caramel swirls for a soft, chewy autumn treat perfect for sharing or cozy nights in.
Servings: 9 servings
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted
- 3/4 cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree pure, unsweetened
- 1/2 cup caramel sauce store-bought or homemade, ensure gelatin-free
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease it to prevent sticking.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
- In a large mixing bowl, combine the melted butter and brown sugar. Whisk until smooth and creamy. Add the egg and vanilla extract, mixing thoroughly to incorporate. Then, stir in the pumpkin puree until fully combined.
- Gradually add the dry ingredients into the wet pumpkin mixture. Fold gently with a spatula until just combined. Be careful not to overmix.
- Pour half of the blondie batter into the prepared pan, spreading it evenly. Drizzle half of the caramel sauce over the batter. Add the remaining batter on top, then drizzle the rest of the caramel. Using a knife or skewer, swirl the caramel gently through the batter to create marbled patterns.
- Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking.
- Allow the blondies to cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment paper and cut into squares. Enjoy as is, or warm slightly for a gooey caramel experience.
Equipment
- 8x8-inch baking pan
- Parchment Paper
- Mixing Bowls
- Whisk
- Spatula
- Oven
- Knife or skewer
- Wire Rack
Notes
Use pure pumpkin puree (not pumpkin pie filling) for best flavor. For more caramel flavor, use homemade caramel sauce with coconut cream and brown sugar. Swirl caramel gently to prevent sinking. Pack brown sugar well for moisture. Lining pan with parchment paper makes removing blondies easier. Cool completely before slicing to avoid crumbling. Variations include adding nuts, chocolate chips, or cream cheese swirl. To make vegan, use coconut oil and a flax egg replacement.