Loaded Caramel Pumpkin Blondies

Clean out the cabinets with these Loaded Caramel Pumpkin Blondies – filled with white chocolate chips, semi-sweet chocolate chips, toffee and a caramel layer.

I will always love my classic blondie recipe, but this pumpkin version is perfect in the fall! Also try these Orange Blondies as well as these Marshmallow Butterscotch Blondies.

I’ve been doing this blogging thing for quite some time now. And I’m always trying to make sure all of the recipes posted here are the best.

But there are some lurking in the archives that are long overdue for a makeover for one reason or another. And this pumpkin blondie recipe is one.

There was actually nothing wrong with the original recipe at all. Except one big thing – one of the ingredients was no longer made.

These blondies originally had some pumpkin spice Hershey’s kisses chopped up and added, but they haven’t made those kisses for a few years now. Luckily, they are just as good without them.

These Loaded Caramel Pumpkin Blondies originally started out as a clear out the pantry recipe, and they ended up as one of my favorite fall treats. There may be a lot going, but it all works together perfectly for an irresistable dessert!

Ingredients

• Flour: I have only tested this with all-purpose flour.
• Spices: For the spices, you’ll need a mixture of cinnamon, nutmeg, and cloves. You could also sub in 2 1/4 teaspoons of pumpkin pie spice. You’ll also need salt.
• Baking Soda: This helps with the texture of the blondies.
• Butter: I use unsalted butter. You want the butter melted, but I like to let it cool for a few minutes before adding it.
• Sugar: You need both brown sugar and granulated sugar.
• Egg: You just need one egg for this recipe.
• Vanilla: The vanilla adds flavor.
• Pumpkin: I love that this recipe uses the whole 15-oz can of pumpkin so you don’t have store the rest for another use. You can also use homemade pumpkin puree, but you’ll want to make sure it is drained first.
• Additions: This is the “loaded” portion. I use a mixture of white chocolate chips, semi-sweet chocolate chips, and toffee pieces.
• Caramel Filling: This is the same caramel that goes into my favorite caramel brownies – it’s simply caramel candies and evaporated milk.

How to Make Loaded Caramel Pumpkin Blondies

STEP 1: Start by mixing your dry ingredients together. I like to use a whisk to make sure that everything is well combined.

STEP 2: In a large bowl, combine the butter and both sugars. Then mix in the egg, vanilla, and then the pumpkin puree.

STEP 3: Add the dry ingredients to the bowl. Mix just until combined.

STEP 4: Add the white chocolate chips, the semi-sweet chocolate chips, and the toffee pieces. Mix completely – the mixture will be thick. Spread about 2/3 of the mixture into a prepared 9×13-inch baking dish and bake for 10 minutes.

STEP 5: While the blondies are in the oven, combine the caramels and the evaporated milk and cook until melted and smooth. Remove the partially cooked blondies from the oven and gently pour the caramel over the top.

STEP 6: Take the remaining batter and drop it in spoonfuls over the caramel. You won’t be able to spread it, so drop the batter as evenly as possible. Return the pan to the oven and bake until cooked through, about 30 more minutes.

Tips and Tricks

• Lining the baking dish with parchment paper makes it easier to remove the blondies for cutting into squares once they have cooled.
• These pumpkin blondies are quite sweet, so the bars can be cut fairly small.
• This does make a decent amount of blondies, but it’s harder to cut in half since they only use one egg. You can freeze any leftovers, or they are also great for sharing!

Substitutions and Storing

Because these blondies are loaded, it’s pretty easy to mix up the additions. You can use all white chocolate chips, or all semi-sweet chocolate chips. Or add in nuts, m&ms, or even crushed Oreos. Just try to keep the additions to 1 1/2 cups total.

I like to store these blondies in the refrigerator. (I like to eat them cold, as well!) They are also fine to be stored at room temperature, but will not stay good as long.

More Pumpkin Favorites

Pumpkin Cake with Cinnamon Cream Cheese Frosting
Quick and Easy Pumpkin Cupcakes
Pumpkin Coconut Bread

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Loaded Caramel Pumpkin Blondies

5 from 2 votes

Author: Deborah Harroun

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 24 servings

Course: Dessert

Cuisine: American

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Clean out the cabinets with these Loaded Caramel Pumpkin Blondies – filled with white chocolate chips, semi-sweet chocolate chips, toffee and a caramel layer.

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Ingredients

• ▢ 2 1/2 cups all-purpose flour
• ▢ 2 teaspoons cinnamon
• ▢ 1/2 teaspoon baking soda
• ▢ 1/4 teaspoon salt
• ▢ 1/4 teaspoon nutmeg
• ▢ Dash of cloves
• ▢ 1 cup butter melted
• ▢ 1 cup light brown sugar
• ▢ 1/2 cup granulated sugar
• ▢ 1 egg lightly beaten
• ▢ 1 teaspoon vanilla
• ▢ 1 (15 oz) can pumpkin puree (if using homemade, drain well first)
• ▢ 1/2 cup white chocolate chips
• ▢ 1/2 cup semi-sweet chocolate chips
• ▢ 1/2 cup toffee pieces
• ▢ 1 (11 oz) bag caramels unwrapped
• ▢ 1/3 cup evaporated milk

Instructions

• Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper or spray with non-stick cooking spray.
• In a bowl, combine the flour, cinnamon, baking soda, salt, nutmeg and cloves.
  2 1/2 cups all-purpose flour, 2 teaspoons cinnamon, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/4 teaspoon nutmeg, Dash of cloves
• In another bowl, combine the butter, brown sugar and granulated sugar. Stir in the egg and vanilla, then add in the pumpkin.
  1 cup butter, 1 cup light brown sugar, 1/2 cup granulated sugar, 1 egg, 1 teaspoon vanilla, 1 (15 oz) can pumpkin puree
• Add in the dry ingredients and stir just until combined. Add in the white chocolate chips, semi-sweet chocolate chips, and toffee pieces.
  1/2 cup white chocolate chips, 1/2 cup semi-sweet chocolate chips, 1/2 cup toffee pieces
• Pour about 2/3 of the mixture into the prepared pan. The mixture will be fairly thick – use a spatula to spread the mixture to the edges. Bake in the preheated oven for 10 minutes.
• While the blondies are baking, combine the caramels and evaporated milk in a small saucepan over medium heat. Cook, stirring often, until the caramels are melted and the mixture is smooth.
  1 (11 oz) bag caramels, 1/3 cup evaporated milk
• After the blondies have baked for 10 minutes, remove and carefully pour the caramel over the top. Take the remaining dough and drop by spoonfuls over the top of the caramel. Return the pan to the oven and let bake an additional 30 minutes, or until cooked through.
• Let cool completely before slicing and serving.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1bar, Calories: 300kcal (15%), Carbohydrates: 41g (14%), Protein: 3g (6%), Fat: 14g (22%), Saturated Fat: 8g (50%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0g, Cholesterol: 32mg (11%), Sodium: 142mg (6%), Potassium: 113mg (3%), Fiber: 1g (4%), Sugar: 30g (33%)

Keywords: pumpkin blondies, pumpkin recipe