Caramel Filled Pumpkin Blondies

5 from 1 vote

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These Pumpkin Blondies are what dreams are made of! A simple batter stirred together and then filled with soft caramel, chocolate chips and walnuts and then baked to perfection. Enjoy with vanilla ice cream, whipped cream or simply by themselves. It will be love at first bite.

Is there anything better than a blondie? I’ve been asking myself that question for years until I finally developed these Caramel Filled Pumpkin Blondies and you guys, the internet will never be the same. A delicious cross between a pumpkin bar and a brownie, but filled with caramel, chocolate chips and walnuts. It’s truly heaven on earth.

pumpkin blondies stacked together

Watch Out World, here comes Caramel Filled Pumpkin Blondies

I was trying to come up with words to describe this recipe and it’s basically indescribable. Maybe life changing?! Or earth shattering. And amazing. And incredible. They are one of my very favorite Pumpkin Desserts, next to my always trending Pumpkin Pecan Cobbler. I was trying to figure out what makes these take the cake and it just checks all the boxes for me. Soft, sweet, ooey and gooey, has chocolate, has texture, not hard to make, and really really special served warm with a little dollop of cream. Basically, I’m trying to convince you to make these. Is it working? Have you gained 5 pounds looking at the pictures?

adding eggs and pumpkin to batter

Main Ingredients Needed

For these Pumpkin Blondies, you need some pretty basic pantry ingredients. Of course, don’t forget the caramels! You’ll melt these together with a little heavy cream to get a softer, chewier caramel in the finished product. The specific increments are all listed in the printable recipe card below.

  • Butter– love the buttery bite and texture butter brings. I prefer using salted butter in my baked goods, but unsalted is just fine, too.
  • Brown Sugar– the color, moisture and flavor you get from the molasses in the brown sugar cannot be beat by granulated.
  • Eggs– acts as our binder, holding these bars together.
  • Vanilla– flavor!
  • Pumpkin– I use Libby’s Pumpkin Puree because its most widely available for the vast majority of my readers.
  • All purpose Flour– I use unbleached because that is what I prefer to buy, but bleached is also aok.
  • Cinnamon + Nutmeg– Our warm flavors for these pumpkin blondies. Pumpkin Pie Spice is a fine substitue.
  • Baking Soda + Salt– salt helps balance all that sugar and the baking soda is our leavening agent.
  • Kraft Caramels– unwrap these babies or simply buy the Caramel Bits (unwrapped caramel). You need 11 oz. total weight.
  • Chocolate Chips– only 1/4 cup needed, but makes a world of difference!
  • Walnuts– These are marked as optional. Omit completely or substitute with pecans.

pouring melted caramel onto blondies

How to make Pumpkin Blondies

Just like making cookies, you’ll use the creaming method for these babies. Nothing too out of the ordinary!

  1. Preheat oven to 350 degrees. Line 9×13 pan with parchment paper and spray with nonstick cooking spray. Set aside.
  2. In a large bowl, cream butter and brown sugar together.
  3. Stir in eggs, vanilla and pumpkin.
  4. Slowly incorporate flour, cinnamon, nutmeg, baking soda and salt until just combined. Scrape sides well and mix again briefly.
  5. Microwave caramel and heavy cream in small bowl using 30 second intervals until completely melted and smooth.
  6. Spread two thirds of batter into the bottom of baking pan.
  7. Sprinkle batter with chocolate chips and nuts. Pour over melted caramel.
  8. Dollop remaining batter over melted caramel and do your best to spread it to cover the caramel.
  9. Bake 25 minutes or until edges are golden.
  10. Cool completely before serving

pumpkin blondie batter dolloped on top of caramel

How to store Pumpkin Blondies

These can last up to 3 days in an air tight container at room temperature, and up to 5 days in the refrigerator. My only note about using the fridge is the caramel will get a little too hard, so you’ll want to reheat slightly in the microwave before serving.

If you’d like to freeze these for a later time, I’d suggest baking according to written recipe directions and cooling completely. Then cutting into bars and storing in the cut bars. It’s much easier to cut them at room temperature before you freeze them than freezing the entire pan, defrosting and then cutting.

pumpkin blondies sliced on parchment paper

Love Pumpkin Blondies? Here are a few other treats you’ll love!

5 from 1 vote

Caramel Filled Pumpkin Blondies

These Pumpkin Blondies are what dreams are made of! A simple batter stirred together and then filled with soft caramel, chocolate chips and walnuts and then baked to perfection.
servings 24 servings
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins


For the Filling-

  • 1/2 cup chopped walnuts optional
  • 1/4 cup semi sweet chocolate chips
  • 11 oz caramels 1 package, unwrapped
  • 1/4 cup heavy cream


  • Preheat oven to 350 degrees. Lightly grease 9x13 pan with non stick cooking spray and set aside. In large bowl, cream butter and sugar until light and fluffy. Stir in eggs, vanilla and pumpkin until combined.
    adding eggs and pumpkin to batter
  • Slowly incorporate remaining ingredients into batter. Scrape sides and mix again briefly to ensure a smooth batter.
    pumpkin blondie batter in bowl
  • Spread about 2/3 batter into prepared pan evenly. Sprinkle nuts and chocolate chips over top.
    blondie batter with chocolate chips
  • Place caramels and cream into a heat-proof bowl. Microwave on high until caramel is smooth and completely melted, being sure to stir every 20 seconds.
    pouring heavy cream onto caramels
  • Pour melted caramel over chocolate and nuts. Spread around evenly with a butter knife or spoon.
    melted caramel layered in blondies
  • Place dollops of remaining batter overtop 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.}
    spreading batter over caramel
  • Bake for 25 minutes or until edges are golden and toothpick comes out clean when inserted. {It might come out with a little caramel on it which is fine. You don't want batter on the toothpick.}
    baked pumpkin blondies in pan
  • Cool completely before serving. Or be prepared to get a whole lot of oozing caramel if you serve it warm. Serve plain or with vanilla ice cream or whipped cream.
    pumpkin blondie with caramel in the center


Calories: 213kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 162mg | Potassium: 101mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1828IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: caramel pumpkin blondies

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Recipe Rating

64 Responses
  1. Denise

    Someone just told me about your blog and also “Cooking With Mr. C.” on Facebook also a blog. I just “Liked” his Facebook page and came to your site. It’s terrific. I love when people share blogs with each other. Denise

  2. Peri

    Lauren, wanted to let you know I made these for Thanksgiving this year, and they were *fabulous*!! I used a mixture of chopped walnuts and pecans and added them into the batter instead of layering them, but other than that (and probably a few more chocolate chips), followed your recipe exactly. I will absolutely make these delectable goodies again. Thank you!

  3. Christal

    These looked delicious so I made them today. They taste good but came out more like a cake then a blondie consistency. Thank you for sharing though!

  4. Kelly

    Hello, I made these a couple of weeks ago, and while they were amazing, they were more like a cake, not a brownie/blondie texture. Any thoughts on why? Trust me, it didn’t stop us from devouring them, but I may try them again, and see if I can get the blondie texture. Thanks for the recipe!

  5. LynnPB

    5 stars
    Oh YUMMY! And I only gained 15 pounds from THINKING about these blondie. 😁
    I wonder how these would taste using melted butterscotch chips and cream instead of caramel & cream? I just finished a butterscotch cheesecake and have chips and a splash of cream left over.

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