Best Caramel Pumpkin Blondies Recipes

CARAMEL-PUMPKIN BLONDIES

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.

YUMMY OOEY GOOEY CARAMEL PUMPKIN BLONDIES

Steps:

• Preheat your oven to 350 and grease a 9 X 13 inch pan and set aside.
• In a bowl; cream together butter and brown sugar and add eggs, vanilla and pumpkin puree and mix until well blened.
• Slowly add cinnamon, nutmeg, flour, soda and salt and mix well.
• Spread about 2/3 of the batter into pan evenly.
• Sprinkle chopped nuts and chocolate chips over the top of batter.
• Place the caramels and heavy cream in a microwave safe bowl and microwave until melted, stirring every 20 minutes.
• Pour over nuts and butterscotch chips and spread evenly and dot remaining batter over top.
• Try to spread dollops of batter out; (it is ok if some of the caramel peaks through).
• Place in oven and bake for 25 minutes or until a toothpick inserted comes out clean. It might have caramel on it, but it shouldn't have cake batter.
• Remove from oven and serve warm to get oozing caramel or cool completely and serve with vanilla ice cream or whipped cream.

PUMPKIN SALTED CARAMEL BLONDIES

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.