Salted Caramel Pumpkin Blondies Recipe
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup light brown sugar, packed
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup salted caramel sauce (store-bought or homemade)
- 1/2 teaspoon flaky sea salt (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving a bit of an overhang on the sides. This makes it much easier to lift the blondies out once they have cooled.
- In a large mixing bowl, whisk together the melted butter and brown sugar until smooth. Add the pumpkin puree, egg, and vanilla extract. Whisk vigorously until the mixture is well-combined and slightly glossy.
- In a separate medium bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt. Gently fold the dry ingredients into the pumpkin mixture using a spatula. Stir until just combined; be careful not to overmix, as this can make the blondies tough.
- Transfer the batter into the prepared baking pan. Use a spatula or the back of a spoon to spread it evenly into the corners. The batter will be thick, so take your time to ensure it is level.
- Drizzle the salted caramel sauce over the top of the batter. Use a butter knife or a toothpick to gently swirl the caramel into the batter, creating a marble pattern. Do not over-swirl, or the caramel will disappear into the dough.
- Bake for 25 to 30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs. Remove from the oven and immediately sprinkle the flaky sea salt over the top. Let the blondies cool completely in the pan before slicing.