Imagine sinking your teeth into a dessert that captures the essence of fall in every single bite - a dessert so irresistible that it will make your taste buds dance with pure delight! These Pumpkin Blondies with Dulce de Leche Filling are not just another seasonal treat; they're a luxurious experience that combines the warm, comforting flavors of pumpkin with the rich, creamy sweetness of dulce de leche. Get ready to transform your kitchen into a heavenly bakery that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 servings
Ingredients
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup dulce de leche
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper for easier removal later.
- In a large mixing bowl, combine the pumpkin puree, brown sugar, and granulated sugar. Whisk until the mixture is smooth and well combined.
- Add the melted unsalted butter to the pumpkin mixture and stir until fully incorporated.
- Crack the two large eggs into the bowl, followed by the vanilla extract. Whisk again until the mixture is smooth and creamy.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Pour half of the blondie batter into the prepared baking dish and spread it evenly across the bottom.
- Using a spoon or spatula, dollop the dulce de leche evenly over the batter layer, leaving some space around the edges.
- Carefully spread the remaining blondie batter over the dulce de leche layer, ensuring it is evenly covered.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay, but it shouldn't be wet).
- Once baked, remove the blondies from the oven and allow them to cool in the pan on a wire rack for about 10 minutes.
- After cooling slightly, lift the blondies out of the pan using the parchment paper (if used) and let them cool completely on the wire rack.
- Once cooled, cut the blondies into 16 squares. Serve and enjoy your delicious Pumpkin Blondies with Dulce de Leche Filling!
Tips
- Use fresh, high-quality pumpkin puree for the best flavor - avoid watery canned pumpkin.
- Make sure your butter is melted but not scorching hot when mixing with other ingredients.
- Don't overmix the batter; this can lead to tough, dense blondies.
- For an extra layer of flavor, consider adding a sprinkle of sea salt on top before baking.
- Let the blondies cool completely before cutting to ensure clean, neat squares.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For an extra indulgent touch, warm the blondies slightly before serving and add a scoop of vanilla ice cream.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 42g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 55mg
