Caramel Pumpkin Blondies are a rich dessert filled with gooey caramel! These fudgy blondies are a tasty pumpkin spice treat you’ll crave!
Caramel Pumpkin Blondies are an amazing fall dessert, and I mean AMAZING! They are super gooey and perfect topped with whipped cream or vanilla ice cream. Try these Slutty Pumpkin Brownies too for your Halloween party or fall brunch!
CARAMEL PUMPKIN BLONDIES
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Caramel Pumpkin Blondies are so incredibly delicious! They’re super rich with the amazing and easy caramel sauce that even after they’ve cooled will have a gooey center. Every year, once I make these, my family asks for them every few weeks! They’re THAT good.
Last year, I took a big plate of these to my friends across the street and they were blown away. I will be making them again for Halloween and Thanksgiving celebrations every year and every fall party or bake sale I see!
Pumpkin Blondie Ingredients
- Softened butter
- Brown sugar
- Vanilla extract
- Pumpkin puree
- All-purpose flour
- Baking soda
- Chocolate chips – I use semi-sweet for this recipe, but you can change things up with white chocolate chips or butterscotch chips too!
- Heavy cream
- Walnuts — optional but helps add a great nutty flavor and some crunch!
Some people call these blondies cookies. Some say blondie brownies, I usually just say blondies. Traditionally, blondies are just like brownies, but without chocolate! Some even say they predate their chocolate cousins by about a decade.
This blondie recipe may look like a lot of steps, but trust me, it’s minimal work for a delicious fall dessert.
How to Make Caramel Pumpkin Blondies
- First, preheat your oven to 350 degrees F and grease your baking dish with non-stick cooking spray. Be sure to get in those corners!
- Then, beat the butter and sugar together until it’s fluffy as a cloud. Then add the eggs, vanilla extract, and pumpkin and combine your wet ingredients.
- Next, add the dry ingredients to a large bowl & whisk them together. Slowly add the flour mixture to the wet ingredients. Mix the blondie batter gently until combined.
- Now, spread about 2/3 of your batter into the prepared pan and cover it with your chocolate chips. If you’re using nuts, sprinkle them over the batter too.
- Time to make the filling! Melt your caramels and cream in the microwave by heating them for 20 seconds and then stirring. Repeat this process until it’s all melted and smooth. Pour the caramel over the chocolate chips and spread it out with the back of a spoon or butter knife.
- Now, add dollops of the remaining batter on top and smooth it to the edges as best you can. It’s okay if there is some caramel showing.
- Now you’re ready to bake! Cook the blondies for about 25 minutes or until golden brown. If you’re testing with a toothpick inserted into the center, you’ll still see the gooey caramel on the stick but you should have no batter.
- Then all you need to do is take the pan out of the oven, cool the blondies to room temperature, and cut them into 12 pumpkin bars.
The first time I made these, I couldn’t wait for them to cool completely and cut into these decadent blondies when they were still warm. Caramel oozed EVERYWHERE! It was a great treat for me, but your family and friends will want the sweet and luscious center, so I promise it’s worth the wait.
More Blondie Recipes
Brownies are great, don’t get me wrong. Sometimes you just need a thick, fudgy brownie with a glass of milk or cup of coffee. I personally love a blondies bar just as much. Chocolate is awesome, but sometimes you just need a little vanilla and caramel.
These are some of my favorite blondie recipes:
- Pumpkin Spice White Chocolate Blondies with Brown Butter Maple Frosting
- Lemon Oreo Truffle Topped Blondies
- Ooey Gooey Samoas Blondies
Other Pumpkin Desserts
My husband is my biggest pumpkin recipe critic, so I’ve tried a million things to see what he (and others who don’t love pumpkin pie) will like!
For the classic pumpkin and maple combination, try these Pumpkin Cookies with Maple Frosting. They’re great for Thanksgiving or Halloween parties and DIY gifts!
The whole family can help make Pumpkin Spice Rice Krispy Treats! As easy as the originals and topped with a sweet pumpkin icing.
If you love these blondies, you’ll enjoy these Pumpkin Cheesecake Brownie Bars. They’re topped with a no-bake cheesecake filling full of fall flavor.
But, if you just really want the classic, this Pumpkin Pie recipe is super creamy and topped with adorable crust leaf decorations.
Try These Other Amazing Fall Desserts!
- Caramel Apple Pumpkins
- Frosted Pumpkin Chocolate Chip Cookies
- Apple Cheesecake Dip
- Pumpkin Pie Pops
- Caramel Pumpkin Snickerdoodle Cookies
- More DESSERT recipes…
Tools used to make this Caramel Pumpkin Blondies recipe
Stand mixer: I waited years to get a stand mixer, and now I don’t know why I put it off for so long! This gadget is great for baking the fluffiest cakes or just shredding chicken with ease.
Baking dish: I love glass baking dishes because I can use them as serving pieces in a pinch. This dish is always being used in my kitchen, whether it’s to whip up brownies or make a quick one-pan dinner.
*This post originally posted on 10/19/2013.
- 3/4 cup butter softened
- 1 cup light brown sugar firmly packed
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts optional
- 14 ounces soft caramels unwrapped
- 1/4 cup heavy cream
- Preheat oven to 350 degrees F. Lightly grease a 9-inch x 13-inch baking dish and set aside.
- In a large bowl, beat butter and sugar together until light and fluffy, about 2 minutes. Mix in eggs, vanilla extract, and pumpkin until combined.
- In a medium mixing bowl, stir together flour, baking soda, cinnamon, nutmeg, and salt. Slowly incorporate the dry ingredients into the batter, scraping the sides of the bowl and as needed.
- Spread about 2/3 of the batter into the prepared pan in an even layer. Sprinkle chocolate chips and walnuts (if using) over the blondie batter.
- Place caramels and cream into a heat-proof bowl. Microwave on high for 20 seconds and then stir. Repeat until the caramels are completely melted and the mixture is smooth. Pour melted caramel over chocolate and nuts. Spread around evenly with a butter knife or spoon.
- Place dollops of the remaining blondie batter over the top of the caramel layer. Spread those dollops out to try and get a smooth layer of batter over top. It’s fine if some of the caramel layer is peeking through.
- Bake for 20 to 25 minutes or until edges are golden and a toothpick comes out clean when inserted into the blondies. It might come out with a little caramel on it which is fine.
- Remove from the oven and cool completely before serving. Top with vanilla ice cream or whipped cream if desired.