Caramel Filled Pumpkin Blondies

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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.

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?

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.

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

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.

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

• Homemade Fudge Brownies–remember the chocolate version of the Blondie?!
• Pumpkin Lasagna Dessert– a no-bake suuuper simple treat!
• Pumpkin Swirl Donut Bread– as good as it sounds
• Amazing Pumpkin Cheesecake– not too sweet, not too spicy. Love this treat!

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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 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 3/4 cup butter softened
• ▢ 1 cup packed brown sugar
• ▢ 2 eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup pumpkin puree
• ▢ 1 teaspoon cinnamon
• ▢ 1/2 teaspoon nutmeg
• ▢ 1 3/4 cup all purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 1/4 teaspoon salt

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

US Customary - Metric

Instructions

• 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.
  
• Slowly incorporate remaining ingredients into batter. Scrape sides and mix again briefly to ensure a smooth batter.
  
• Spread about 2/3 batter into prepared pan evenly. Sprinkle nuts and chocolate chips over top.
  
• 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.
  
• Pour melted caramel over chocolate and nuts. Spread around evenly with a butter knife or spoon.
  
• 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.}
  
• 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.}
  
• 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.
  

Nutrition

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