Pin This fall-inspired blondie recipe combines the seasonal warmth of pumpkin with indulgent chocolate and salted caramel for a dessert that perfectly captures autumn in every bite. The chewy texture and complex flavor profile make these treats irresistible for gatherings or weekend baking projects.
I created these blondies for a neighborhood harvest festival last year, and they disappeared faster than any other dessert. Now they've become my signature autumn treat that friends request as soon as the first leaves begin to change.
Ingredients
- All purpose flour: creates the perfect chewy texture without being too dense
- Light brown sugar: provides a rich molasses undertone that complements the pumpkin
- Pumpkin puree: adds moisture and authentic autumn flavor use canned for consistency
- Unsalted butter: melted for richness and easy mixing
- Cinnamon nutmeg ginger and cloves: create the perfect warming spice blend
- Semisweet chocolate chips: balance the sweetness with slight bitterness
- Salted caramel sauce: creates pockets of gooey goodness throughout
- Flaky sea salt: enhances all flavors and creates delightful texture contrast
Instructions
- Prepare Your Pan:
- Preheat your oven to 350°F and line a 9inch square baking pan with parchment paper leaving overhang on two sides. This ensures easy removal after baking and prevents any sticking around the edges. Make sure the parchment is pressed firmly into corners.
- Mix Wet Ingredients:
- In a large bowl whisk together melted butter with both sugars until completely smooth with no sugar lumps remaining about 1 minute of vigorous whisking. Add pumpkin puree egg and vanilla extract whisking until the mixture becomes uniform and slightly thickened. The pumpkin will make the mixture look slightly separated at first but keep whisking.
- Combine Dry Ingredients:
- In a separate bowl thoroughly whisk together flour spices baking powder and salt. Make sure the spices are evenly distributed throughout the flour mixture this ensures consistent flavor in every bite. Break up any clumps in the flour with your fingers if necessary.
- Create The Batter:
- Gently fold the dry ingredients into the wet mixture using a rubber spatula. Use a folding motion rather than stirring to maintain tenderness stopping just when the last streaks of flour disappear. Overmixing will develop gluten and make your blondies tough. Fold in the chocolate chips with just a few strokes.
- Add The Magic Swirl:
- Spread the thick batter evenly in your prepared pan using an offset spatula or the back of a spoon to reach the corners. Drizzle the salted caramel sauce in lines across the surface then use a knife or skewer to create beautiful swirls by dragging through the caramel and batter in figure eight motions. Finish with a light sprinkle of flaky sea salt.
- Bake To Perfection:
- Bake for 28 to 32 minutes until the edges are set and lightly golden but the center still seems slightly underdone. A toothpick inserted should come out with a few moist crumbs not completely clean. This ensures fudgy centers. Place the pan on a wire rack and allow to cool completely before cutting for clean slices.
Pin The warming spice blend in this recipe is what truly makes it special. My grandmother always added a pinch extra of nutmeg to her pumpkin desserts claiming it was her secret ingredient for that nostalgic autumn flavor. Every time I make these blondies I think of baking with her in her farmhouse kitchen with the scent of spices filling the air.
Storage Solutions
These blondies maintain their moisture beautifully thanks to the pumpkin puree. Store them in an airtight container at room temperature for up to 3 days without losing quality. For longer storage place parchment paper between layers to prevent sticking. If you notice them beginning to dry after day three microwave individual pieces for 10 seconds before serving to restore that freshbaked texture.
Smart Substitutions
Dont have all the individual spices on hand? Substitute 2 teaspoons of pumpkin pie spice for the cinnamon nutmeg ginger and cloves. For a glutenfree version replace the allpurpose flour with a 11 glutenfree baking blend that contains xanthan gum. Dark brown sugar can replace light brown for a deeper molasses flavor. Butterscotch chips make an excellent alternative to chocolate chips for a different flavor profile that still complements the pumpkin and caramel beautifully.
Serving Suggestions
While these blondies are delicious on their own they become an extraordinary dessert when served warm with a scoop of vanilla ice cream. The contrast between the warm spiced blondie and cold creamy ice cream creates a memorable texture experience. For an elegant plated dessert drizzle additional warm caramel sauce over the top and add a small dollop of lightly sweetened whipped cream. These also make excellent gifts when packaged in cellophane bags tied with autumn colored ribbon.
Seasonal Adaptations
For winter holidays add 1/4 teaspoon of cardamom to the spice blend and replace half the chocolate chips with white chocolate. During summer replace pumpkin with mashed ripe banana for a tropical twist. For spring celebrations add 2 tablespoons of orange zest to brighten the flavor profile.
Success Stories
I've received countless messages from readers who have made these blondies for everything from office potlucks to Thanksgiving dessert tables. One reader shared that she made them for a bake sale fundraiser and they sold out within minutes prompting requests for the recipe. Another mentioned that her pumpkinhating husband devoured three blondies before realizing they contained pumpkin proving that even skeptics can be won over by this perfectly balanced treat.
Pin These blondies are best enjoyed slightly warm or at room temperature. They offer a delightful chewy texture and a rich, comforting flavor that perfectly embodies the autumn season. You can also enjoy them with a cup of coffee or tea for a complete treat.
Recipe Q&A
- → Can canned pumpkin be used for the puree?
Yes, canned pumpkin puree works perfectly; just ensure it’s pure pumpkin and not pie filling for best results.
- → What type of chocolate chips work best?
Semi-sweet chocolate chips add balance, but dark or milk chocolate can also be swapped in for variety.
- → How do you swirl the caramel into the batter?
Drizzle sauce over the batter and use a knife or skewer to create gentle, decorative swirls before baking.
- → How should these blondies be stored?
Keep in an airtight container at room temperature for up to three days to ensure freshness and texture.
- → Can this dessert be made ahead?
Absolutely! Bake the blondies a day in advance and let them cool completely before slicing and storing.
- → Are there nut-free alternatives?
Yes, use nut-free chocolate chips and ensure caramel sauce is processed in a nut-free facility if concerned about allergies.