Pumpkin Salted Caramel Blondies Recipes

PUMPKIN SALTED CARAMEL BLONDIES

Pumpkin Salted Caramel Blondies image

Pumpkin and caramel get a real flavor boost from a touch of sea salt in this moist and flavorful bars.

Provided by Bree Hester

Categories Dessert

Time 2h

Yield 16

Number Of Ingredients 13

Ingredients

1 cup caramel topping
1 teaspoon coarse sea salt
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon table salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup butter, softened
1 1/4 cups packed brown sugar
1 egg
2 teaspoons vanilla
1 cup canned pumpkin (not pumpkin pie mix)
Powdered sugar, if desired

Steps:

Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
In small bowl, stir together caramel topping and sea salt; set aside. In medium bowl, mix flour, baking soda, table salt, cinnamon and nutmeg. In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 2 minutes. Add egg, vanilla and pumpkin; beat until well blended. Slowly add flour mixture, beating just until combined. Spread half of the batter in pan.
Bake 10 minutes; remove from oven. Pour 3/4 cup of the reserved caramel topping over partially baked crust. Spread remaining batter over caramel.
Bake 30 to 40 minutes longer or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour. Cut into 4 rows by 4 rows. Sprinkle with powdered sugar. Drizzle with remaining caramel topping.

Nutrition Facts : Calories 300, Carbohydrate 42 g, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 490 mg

CARAMEL-PUMPKIN BLONDIES

Caramel-Pumpkin Blondies image

My friend Liz shared a similar caramel pumpkin blondie recipe years ago, and I've made it dozens of times with various tweaks. This is my favorite version, even though the caramel makes it sticky and messy it's totally worth it. It's forgiving, so feel free to alter and experiment! Store in an airtight container.

Provided by smg2972

Categories Fruits and Vegetables Vegetables Squash

Time 1h15m

Yield 20

Number Of Ingredients 15

Ingredients

nonstick cooking spray
2 ½ cups all-purpose flour
3 teaspoons pumpkin pie spice
2 teaspoons cinnamon sugar
½ teaspoon salt
1 cup butter, softened
1 cup brown sugar
½ cup white sugar
2 eggs
1 tablespoon vanilla extract
2 cups pumpkin puree
1 cup chocolate chips
1 cup butterscotch chips
1 cup chopped hazelnuts
¾ cup caramel sauce

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
Whisk flour, pumpkin pie spice, cinnamon sugar, and salt together in a large bowl.
Beat butter, brown sugar, and white sugar together in the bowl of an electric stand mixer until creamy. Beat in eggs and vanilla extract until creamy. Beat in pumpkin until combined. Mix in flour mixture. Stir in chocolate chips, butterscotch chips, and hazelnuts. Spread 1/2 the batter into the bottom of the prepared baking dish.
Bake in the preheated oven for 10 minutes. Remove from the oven and spread caramel sauce over the top. Top with remaining batter.
Return to the oven and bake until the top is light golden brown and the edges start to pull away from the dish, 30 to 35 minutes more.
Remove from the oven and transfer to a wire rack to cool completely, 20 to 30 minutes. Cut into bars and serve.

Nutrition Facts : Calories 375 calories, Carbohydrate 50.2 g, Cholesterol 43.1 mg, Fat 18.4 g, Fiber 2.3 g, Protein 4 g, SaturatedFat 9.9 g, Sodium 245.7 mg, Sugar 27 g

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