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If you are looking for a decadent, chewy pumpkin blondie, look no further. This has the same mouth feel my favorite easy brownies and my favorite blondie recipe, but in a seasonal pumpkin spice flavor! These go a bit over the top with a salted caramel center. Caramel and pumpkin go together wonderfully, especially in these pumpkin blondies. That said, if you want to leave them out, or don’t have them on hand but need these blondies ASAP, you can make them without.
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 grond 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
- Preheat oven to 350 degrees F.
- First, line a 13×9 inch baking pan with parchment paper and spray with non-stick cooking spray (the caramel can make this very sticky!)
- In a medium size pot, combine brown sugar, butter and pumpkin. Cook over medium heat, stirring until all ingredients have melted and combined. Remove from heat and allow to cool.
- ………………………..
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Originally posted 2018-05-24 12:21:47.