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Best Salted Caramel Pumpkin Blondies: Easy Fall Dessert

Salted Caramel Pumpkin Blondies - featured image
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These salted caramel pumpkin blondies are chewy, buttery, and packed with warm fall spices, gooey caramel bits, and a sprinkle of flaky sea salt. They come together in one bowl with simple ingredients and are perfect for any fall gathering.

Ingredients

Scale
  • ½ cup (1 stick / 113g) unsalted butter, melted
  • 1 cup (200g) light brown sugar, packed
  • 1 large egg, at room temperature
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour, spooned and leveled
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¾ cup (about 150g) caramel bits (e.g., Kraft Caramel Bits or Werther’s Baking Caramels)
  • 1 teaspoon flaky sea salt (e.g., Maldon)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides. Lightly grease the parchment with butter or non-stick spray.
  2. Melt ½ cup unsalted butter in a microwave-safe bowl or on the stovetop. Let it cool for 2-3 minutes until warm, not hot.
  3. In a medium bowl, whisk together the melted butter and 1 cup packed light brown sugar until smooth and glossy. Add 1 large egg, ½ cup pumpkin puree, and 1 teaspoon vanilla extract. Whisk until fully combined.
  4. In a separate small bowl, whisk together 1 cup all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt, 1 teaspoon pumpkin pie spice, and ½ teaspoon cinnamon.
  5. Pour the dry ingredients into the wet mixture. Fold gently with a rubber spatula until just combined. Do not overmix.
  6. Gently fold in ¾ cup caramel bits. Reserve about 2 tablespoons to sprinkle on top if desired.
  7. Scrape the batter into the prepared pan and spread evenly. Sprinkle the reserved caramel bits on top, pressing them gently into the batter. Sprinkle 1 teaspoon flaky sea salt evenly over the surface.
  8. Bake for 22-26 minutes. The edges should be golden brown and set, and the center should look slightly underdone and puffy. A toothpick inserted into the center should come out with a few moist crumbs.
  9. Place the pan on a cooling rack and let the blondies cool for at least 30 minutes. Then lift them out using the parchment sling and transfer to the rack to cool completely.
  10. Once completely cool, use a sharp knife to cut into 9 or 16 squares. Serve at room temperature or slightly warm.

Notes

For best texture, do not overmix the batter. Use room temperature ingredients. Let blondies cool completely before slicing to avoid a gooey mess. For cleaner slices, chill in the fridge for 20 minutes before cutting. Store in an airtight container at room temperature for up to 4 days. Freeze for up to 3 months.

Nutrition

Keywords: pumpkin blondies, salted caramel, fall dessert, easy blondie recipe, pumpkin bars, caramel blondies

Find it online: https://lindabake.com/best-salted-caramel-pumpkin-blondies-easy-fall-dessert/