PUMPKIN SALTED CARAMEL BLONDIES

Pumpkin Salted Caramel Blondies image

Provided by Bree Hester

Categories Dessert

Time 2h

Yield 16

Number Of Ingredients 13

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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