Caramel Pumpkin Blondies Recipes

PUMPKIN BLONDIES

Steps:

• Preheat oven to 350 degrees F.
• First, line a 13x9 inch baking pan with parchment paper and spray with non-stick cooking spray (the caramel can make this very sticky!)
• In a medium size pot, combine brown sugar, butter and pumpkin. Cook over medium heat, stirring until all ingredients have melted and combined. Remove from heat and allow to cool.
• While mixture is cooling, combine flour, baking powder, 1 tsp salt, cinnamon and pumpkin pie spice. Stir well to combine.
• Once liquid mixture has cooled, add beaten eggs and vanilla and stir well to combine. It's important the mixture is cooled to avoid cooking the eggs when you add them. Next, add the liquid mixture to the flour mixture and stir until well combined, but do not overmix.
• Place caramels and cream in a microwave-safe bowl. Cook on High for 1 minute, then stir. Cook on 50% power for 30 seconds, then stir again. Repeat at 50% power until thoroughly melted, being careful to avoid scorching.
• Scoop half the blondie batter into the prepared pan. Spread until mixture fully covers the bottom of the pan. Next, drizzle caramel sauce over blondie batter. Finally, scoop remaining blondie batter over the top of caramel, then spread to cover caramel.
• Bake for approximately 33-38 minutes or until top appears fully cooked and a knife inserted into the center comes out clean. Remove from oven and allow to cool prior to cutting.
• Serve at room temperature, or heat for 15-20 seconds in microwave to warm. If serving warm, top with a scoop of vanilla ice cream!
• Store tightly wrapped.

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.