WHEW! Boy, has it been a long week! Sorry I’ve waited so long to post something new…this was the first week of voice lessons at the high school and it’s been just a wee bit busy lately. I’ve been dealing with schedules and All-State audition music and emailing parents. BUT, regardless of being super go, go, go all the time- it’s been a great week and I’m excited to be starting another great school year. Also, the weather has been almost bearable lately – we’ve actually gotten some rain and cool breezes (woah!). I put a little pumpkin pie spice in my coffee and burned a cinnamon-pumpkin candle last night and it ALMOST felt like Fall! How about that?! 🙂 Yesterday, I was lucky enough to find canned pumpkin at the grocery store, so naturally, I stocked up. As soon as I got home, I made these blondies. Sheer deliciousness. Every year I forget how much I adore Fall-flavored baked goods. Anyway, remember these salted caramel brownies? That’s where I got the idea for these pumpkin blondies. I’ve made regular pumpkin blondies before, but I thought adding a layer of salted caramel would be extra special! I have to admit, I’m patting myself on the back a little bit after tasting these….it’s pretty hard to beat pumpkin blondies stuffed with gooey salted caramel. Hello Fall, I love you.
Salted Caramel Pumpkin Blondies
1/2 – 3/4 cup caramel sauce, however much you want, really (homemade is great, but store-bought is just fine too)
2 cups all-purpose flour
1 tablespoon. pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt, divided
2 sticks (16 tablespoons) unsalted butter, at room temperature
1 1/4 cups brown sugar
1 large egg
2 teaspoons vanilla extract
1 cup pumpkin puree
Preheat the oven to 350° F. Butter a 9×9-inch baking dish. In a medium bowl, combine the flour, pumpkin pie spice, baking soda and 1/2 teaspoon of the salt. Stir together and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree. With the mixer on low speed add the dry ingredients and mix just until incorporated.
Pour half of the batter in the prepared pan and smooth out evenly. Bake for 10 minutes. Remove from oven and drizzle the caramel in an even layer and sprinkle with the other 1/2 teaspoon of salt (feel free to leave the salt out if you’re not a fan of salted caramel). Carefully drop spoonfuls of the remaining batter over the caramel and smooth out as best you can (it doesn’t have to be perfect). Return to oven and bake for an additional 30 minutes, or until a toothpick comes out clean and the top is golden brown.
Let cool for at least 15 minutes before serving. Makes around 9 squares.
-recipe for basic pumpkin blondies from Annie’s Eats
These look amazing! I can’t wait to try the recipe!
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Comment by Emily — September 2, 2010 @ 3:31 PM
YUM! These look and sound fantastic. I love love love salted caramel, and it would be perfect with pumpkin!
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Comment by ashlee — September 2, 2010 @ 3:32 PM
These sound delicious. This may be my personal addition to Thanksgiving dessert this year. Thanks for sharing!
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Comment by Chicago Cuisine Critique — September 2, 2010 @ 4:45 PM
Hmmm – this is making me crave Fall like it’s nobody’s business. Looks awesome.
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Comment by Eliana — September 2, 2010 @ 7:00 PM
I was going to wait till after Labor Day to decorate for Fall, but not now! Gonna put the pumpkins out and make these brownies. Gonna go light my pumpkin cinnamon candle right now!!
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Comment by Mother — September 3, 2010 @ 9:34 AM
I can testify to your mother’s comments…I had to haul the “Fall Stuff” down from the attic this morning before leaving for work.
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Comment by Daddy — September 3, 2010 @ 11:08 AM
Haha! She told me, Daddy! But aren’t you excited to come home to a pretty, Fall-decorated house tonight??? 😉 And possibly these blondies, too?!!
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Comment by amy — September 3, 2010 @ 11:10 AM
Absolutely! Fall is here…the temperature is only going to be in the low 90’s! Yeah!
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Comment by Daddy — September 3, 2010 @ 11:23 AM
These look scrumptious! I’m making them tonight to get into fall!! however, stupid question, but your recipe says ‘brown’….does that mean brown sugar? haha Thanks 🙂
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Comment by heather — September 3, 2010 @ 1:16 PM
Oh for heaven’s sake! You know, you can proof-read something a million times and still end up with tons of typos! YES- I definitely meant ‘brown sugar’! Thanks for pointing that out to me, Heather! Sheesh! 🙂
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Comment by amy — September 3, 2010 @ 1:19 PM
Love the mother & daddy comments. 😉 I think you are a genius to add the salted caramel (drooling), and I just bookmarked these to try.
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Comment by Linda — September 5, 2010 @ 6:07 PM
um. all i can say is oh my. i can’t wait to make these for a special occasion (who am i kidding. i’m making them for ME!).
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Comment by delishliving — September 6, 2010 @ 9:09 PM
oh no—I’m not quite ready for fall foods yet (mostly because I’m not ready for winter, which comes TOO soon after fall!)…but I WILL be making these as soon as I pick up some pumpkin!
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Comment by Natalie (The Sweets Life) — September 7, 2010 @ 3:01 PM
WOW!! This pic/recipe really caught my eye. I hadn’t thought about combining pumpkin and caramel and now I can’t STOP thinking about the two. Great job!!
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Comment by Jenny (VintageSugarcube) — September 7, 2010 @ 5:03 PM
Yeah, these are definitely bookmarked! Droooool!
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Comment by Layla — September 7, 2010 @ 7:35 PM
Wow, these look great and they sound addictive. Thanks for sharing the recipe!
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Comment by Beth — September 9, 2010 @ 6:24 AM
Awesome, awesome, awesome. I just made my own variation, which you can see on my blog: http://ducksoven.blogspot.com/. Thank you so much, these were seriously amazing.
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