YUMMY OOEY GOOEY CARAMEL PUMPKIN BLONDIES
A friend a while back gave me this recipe after we had dinner at her house and she made this dessert. I had to have the recipe before we left for home. Oh my; what a great dessert. The only thing I changed in it was I added butterscotch chips. And Woody had me add a scoop of ice cream on top. We love it so much that I made it for Thanksgiving this year and it didn't last the weekend. It was so great with a scoop of vanilla ice cream on top. MMMMMMMMM!!!!! I called my friend and told her how I changed her recipe just a little and she is going to try it my way next time she makes it.
Provided by Norma DeRemer @PApride
Categories Other Desserts
Number Of Ingredients 17
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.
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