Pumpkin Salted Caramel Blondies

Pumpkin Salted Caramel Blondies
120 min.
16
280kcal

Suggestions


Indulge in the delightful flavors of fall with our Pumpkin Salted Caramel Blondies! These scrumptious treats combine the warm, comforting essence of pumpkin with the rich sweetness of caramel, creating a dessert that is perfect for any occasion. Whether you're hosting a cozy gathering or simply craving a sweet snack, these blondies are sure to impress your family and friends.

Imagine sinking your teeth into a soft, chewy blondie, with a luscious layer of salted caramel nestled in the middle. The blend of spices, including cinnamon and nutmeg, adds a festive touch that will transport you straight to autumn. Each bite is a harmonious balance of sweet and salty, making it impossible to stop at just one!

Not only are these blondies delicious, but they are also easy to make. With just a few simple ingredients and straightforward steps, you can whip up a batch in no time. Plus, they can be enjoyed warm out of the oven or cooled and dusted with powdered sugar for a more elegant presentation.

Perfect for sharing at potlucks, parties, or as a delightful afternoon treat, our Pumpkin Salted Caramel Blondies are a must-try for anyone who loves the flavors of the season. So gather your ingredients, preheat your oven, and get ready to bake a batch of these irresistible blondies that will have everyone coming back for seconds!

Ingredients

  • cup mrs richardson's butterscotch caramel sauce 
  • teaspoon sea salt 
  • cups flour all-purpose
  • teaspoon baking soda 
  • teaspoon salt 
  • teaspoon ground cinnamon 
  • 0.5 teaspoon nutmeg freshly grated
  • cup butter softened
  • 1.3 cups brown sugar packed
  •  eggs 
  • teaspoons vanilla 
  • cup pumpkin pie filling/mix canned (not pumpkin pie mix)
  • serving powdered sugar 

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • hand mixer
  • toothpicks

Directions

  1. Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
  2. 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.
  3. Add egg, vanilla and pumpkin; beat until well blended. Slowly add flour mixture, beating just until combined.
  4. Spread half of the batter in pan.
  5. Bake 10 minutes; remove from oven.
  6. Pour 3/4 cup of the reserved caramel topping over partially baked crust.
  7. Spread remaining batter over caramel.
  8. 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.
  9. Cut into 4 rows by 4 rows.
  10. Sprinkle with powdered sugar.
  11. Drizzle with remaining caramel topping.

Nutrition Facts

Calories280kcal
Protein3.45%
Fat37.71%
Carbs58.84%

Properties

Glycemic Index
12.5
Glycemic Load
8.64
Inflammation Score
-8
Nutrition Score
5.5430435330971%

Nutrients percent of daily need

Calories:279.93kcal
14%
Fat:11.97g
18.41%
Saturated Fat:7.43g
46.44%
Carbohydrates:42.01g
14%
Net Carbohydrates:40.11g
14.59%
Sugar:25.36g
28.17%
Cholesterol:40.73mg
13.58%
Sodium:542.68mg
23.59%
Alcohol:0.17g
100%
Alcohol %:0.26%
100%
Protein:2.47g
4.93%
Vitamin A:1782.83IU
35.66%
Manganese:0.22mg
10.93%
Selenium:6.87µg
9.81%
Folate:36.73µg
9.18%
Vitamin B1:0.13mg
8.5%
Fiber:1.9g
7.61%
Vitamin B2:0.12mg
6.77%
Iron:1.09mg
6.07%
Vitamin B3:1.02mg
5.09%
Phosphorus:39.76mg
3.98%
Vitamin B5:0.36mg
3.64%
Calcium:36.33mg
3.63%
Vitamin E:0.38mg
2.52%
Magnesium:9.26mg
2.32%
Potassium:80.96mg
2.31%
Vitamin B6:0.05mg
2.31%
Copper:0.05mg
2.29%
Zinc:0.21mg
1.42%
Vitamin B12:0.07µg
1.23%
Vitamin K:1.09µg
1.04%