Loaded Caramel Pumpkin Blondies

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Loaded Caramel Pumpkin Blondies

These Loaded Caramel Pumpkin Blondies are rich, chewy, and bursting with warm fall flavor. Sweet caramel, pumpkin, and two kinds of chocolate blend together for the ultimate autumn dessert. This easy recipe comes together in one bowl, and each bite tastes like pumpkin pie meets a soft, buttery blondie bar.

Ingredients

  • 2 ½ cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • Dash of ground cloves
  • 1 cup unsalted butter, melted and slightly cooled
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 can (15 oz) pumpkin puree (drain well if using homemade)
  • ½ cup white chocolate chips
  • ½ cup semi-sweet chocolate chips
  • ½ cup toffee pieces
  • 1 bag (11 oz) caramel candies, unwrapped
  • ⅓ cup evaporated milk

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or lightly grease it with nonstick spray.
  2. Combine the dry ingredients: In a medium bowl, whisk together flour, cinnamon, baking soda, salt, nutmeg, and cloves until evenly mixed.
  3. Mix the wet ingredients: In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Add the egg, vanilla, and pumpkin puree, and stir until fully combined.
  4. Combine wet and dry: Gradually stir the dry ingredients into the wet mixture just until no streaks of flour remain. Do not overmix.
  5. Add the mix-ins: Fold in the white chocolate chips, semi-sweet chocolate chips, and toffee pieces. The batter will be thick.
  6. First bake: Spread about two-thirds of the batter into the prepared baking dish, pressing it evenly to the edges. Bake for 10 minutes.
  7. Prepare the caramel: While the blondies bake, melt the caramel candies and evaporated milk together in a small saucepan over medium heat. Stir frequently until the mixture is smooth and creamy.
  8. Add caramel layer: Remove the blondies from the oven and carefully pour the melted caramel over the surface.
  9. Top and finish baking: Drop the remaining batter by spoonfuls over the caramel layer. You won’t be able to spread it completely, so try to distribute it as evenly as possible. Return the pan to the oven and bake for an additional 30 minutes, or until set in the center.
  10. Cool and serve: Let the blondies cool completely before slicing. For clean cuts, chill them slightly before serving.

Tips and Tricks

  • Use parchment paper: Lining the pan makes it easy to lift out and cut clean squares once cooled.
  • Adjust the sweetness: These blondies are rich and sweet, so you can cut them into smaller bars.
  • Freezer-friendly: Wrap individual bars tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
  • Serving idea: These are delicious served cold or slightly warmed with a scoop of vanilla ice cream.

Substitutions and Variations

  • Replace the mix-ins with your favorites such as chopped nuts, mini M&Ms, or crushed cookies.
  • You can use all semi-sweet or all white chocolate chips instead of a mix.
  • Make sure to use pure pumpkin puree, not pumpkin pie filling.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. For longer storage, freeze them and thaw before serving.

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