Get ready to embark on a decadent dessert journey that will make your taste buds dance with pure delight! These Ooey Gooey Caramel Pumpkin Blondies are not just another dessert—they're a mind-blowing symphony of flavors that combine the warm, comforting essence of pumpkin with rich caramel, indulgent chocolate, and crunchy walnuts. Imagine sinking your teeth into a perfectly baked blondie that's simultaneously gooey, crisp, sweet, and utterly irresistible. Whether you're a baking novice or a seasoned pro, this recipe promises to transform your kitchen into a heavenly bakery that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 16 servings
Ingredients
- 1 cup unsalted butter
- 2 cups brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or line with parchment paper, allowing some overhang for easy removal.
- In a large microwave-safe bowl, melt the unsalted butter. Allow it to cool slightly for 2-3 minutes.
- Add brown sugar to the melted butter and whisk thoroughly until well combined and slightly smooth.
- Incorporate the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract until the mixture is completely uniform.
- In a separate bowl, sift together the all-purpose flour, baking powder, and baking soda.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in the chocolate chips and chopped walnuts, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- For an extra caramel touch, drizzle additional caramel sauce over the top of the batter in a swirling pattern.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from the oven and let cool in the pan for 15-20 minutes.
- Use the parchment paper overhang to lift the blondies out of the pan and transfer to a wire rack to cool completely.
- Once cooled, cut into 16 equal squares. For cleaner cuts, use a sharp knife and wipe it clean between each slice.
- Optional: Drizzle additional caramel sauce or melted chocolate over the top of the blondies before serving.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Don't overmix the batter—this can lead to tough, dense blondies. Mix just until ingredients are combined.
- For extra caramel flavor, use dark brown sugar instead of light brown sugar.
- Allow the blondies to cool completely before cutting to get clean, precise squares.
- Store blondies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
- For a more intense flavor, toast the walnuts before adding them to the batter.
- Use a sharp knife and clean it between cuts for the most professional-looking presentation.
- If you want extra indulgence, serve warm with a scoop of vanilla ice cream.
Nutrition Facts
Calories: 361kcal
Carbohydrates: 43g
Protein: 4g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 72mg
