Salted Caramel Pumpkin Blondies
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup light brown sugar, packed
- 1/2 cup pumpkin puree (ensure it is not pumpkin pie filling)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon 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). Grease an 8×8-inch baking pan with butter or cooking spray, and line it with parchment paper, leaving an overhang on the sides for easy removal later.
- 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 fully combined and looks glossy.
- In a separate medium bowl, whisk the flour, pumpkin pie spice, baking powder, and salt. This ensures the spices and leavening agent are evenly distributed throughout the batter.
- Gently fold the dry ingredients into the wet ingredients using a spatula. Mix only until no streaks of flour remain. Be careful not to overmix, as this can make the blondies tough instead of chewy.
- Spread the batter evenly into the prepared baking pan. Drizzle the salted caramel sauce over the top of the batter. Use a knife or a toothpick to gently swirl the caramel into the top layer of the pumpkin batter.
- Place the pan in the center of the oven and bake for 30 to 35 minutes. The edges should be golden brown and the center should be set. A toothpick inserted into the center should come out with just a few moist crumbs.
- Remove the pan from the oven and immediately sprinkle with flaky sea salt. Allow the blondies to cool completely in the pan before lifting them out by the parchment paper and cutting them into squares.