Salted Caramel Pumpkin Blondies (Print)

Chewy blondies with pumpkin, chocolate chips, and salted caramel, ideal for autumn gatherings.

# Ingredients:

→ Wet Ingredients

01 - ½ cup unsalted butter, melted
02 - ¾ cup light brown sugar, packed
03 - ¼ cup granulated sugar
04 - ½ cup pumpkin puree
05 - 1 large egg
06 - 2 tsp vanilla extract

→ Dry Ingredients

07 - 1½ cups all-purpose flour
08 - 1 tsp ground cinnamon
09 - ½ tsp ground nutmeg
10 - ¼ tsp ground ginger
11 - ¼ tsp ground cloves
12 - ½ tsp baking powder
13 - ½ tsp salt

→ Mix-ins

14 - ¾ cup semi-sweet chocolate chips

→ Salted Caramel

15 - ½ cup store-bought or homemade salted caramel sauce
16 - Flaky sea salt, for sprinkling

# Instructions:

01 - Preheat oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, ensuring an overhang for easy lifting.
02 - In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Incorporate the pumpkin puree, egg, and vanilla extract until thoroughly combined.
03 - In a separate bowl, whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking powder, and salt.
04 - Gradually fold the dry ingredients into the wet mixture until just incorporated. Avoid overmixing.
05 - Gently fold in the semi-sweet chocolate chips.
06 - Evenly spread the prepared batter into the lined baking pan.
07 - Drizzle the salted caramel sauce over the batter. Use a knife or skewer to artfully swirl the caramel into the batter.
08 - Sprinkle a light dusting of flaky sea salt over the surface.
09 - Bake for 28–32 minutes, or until a toothpick inserted into the center emerges with a few moist crumbs.
10 - Allow the blondies to cool completely in the pan before carefully lifting them out and cutting them into squares.

# Pro Tips:

01 -
  • Ready in under an hour from start to finish
  • Perfect balance of sweet caramel and salty finish
  • Uses simple pantry ingredients and seasonal pumpkin
  • No mixer required just bowls and a whisk
  • Makes an impressive dessert with minimal effort
02 -
  • These blondies will continue to set as they cool so resist the temptation to overbake
  • The pumpkin keeps these treats moist for days unlike regular blondies
  • Can be made ahead perfect for holiday planning
  • Freezes beautifully for up to 3 months when wrapped properly
  • Works equally well with homemade or storebought caramel sauce
03 -
  • The secret to perfect caramel swirls is to slightly warm your caramel sauce before drizzling if it's too thick from refrigeration. Just 10 seconds in the microwave makes it perfectly pourable without being too runny.
  • When testing for doneness remember that blondies continue cooking after removal from the oven so it's better to underbake slightly than risk dry edges.
  • For the most photogenic presentation reserve a few chocolate chips to press into the top of the batter before baking so they're visible in the finished product.

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