Go Back
To make Salted Caramel Pumpkin Blondie Bars, gather these ingredients: - 1 cup unsalted butter, melted - 1 ½ cups packed brown sugar - 1 cup granulated sugar - 1 cup pumpkin puree (canned or fresh) - 2 large eggs, at room temperature - 2 teaspoons pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon pumpkin pie spice - ½ teaspoon fine sea salt - 1 cup semi-sweet chocolate chips - ¾ cup salted caramel sauce (store-bought or homemade) - Flaky sea salt for topping You can swap some ingredients if needed. Here are a few ideas: - Use coconut oil instead of butter for a dairy-free version. - Try brown sugar alone if you prefer less sweetness. - Applesauce can replace eggs for a vegan option. - Choose gluten-free flour if you want gluten-free blondies. - Maple syrup works as a sweetener in place of sugar. Using good-quality ingredients makes a big difference. Here are my tips: - Use real pure vanilla extract, not imitation. It enhances flavor. - Fresh pumpkin puree offers a richer taste than canned. - Choose semi-sweet chocolate chips for a balanced sweetness. - Look for high-quality salted caramel sauce to elevate your bars. - Flaky sea salt adds a nice touch. It brings out the sweet flavor. These choices will ensure your blondies are the best they can be! Enjoy making them! To make these salted caramel pumpkin blondie bars, first, gather your ingredients. You need simple items, like butter and sugar. These blondies will take about 15 minutes to prep and 30 minutes to bake. Let’s get started! 1. Preheat the Oven: Start by setting your oven to 350°F (175°C). Grease a 9x13 inch baking pan with cooking spray or butter. You can also line it with parchment paper. This makes it easy to lift the blondies out later. 2. Mix the Sugars: In a large bowl, add 1 cup of melted unsalted butter, 1 ½ cups of brown sugar, and 1 cup of granulated sugar. Whisk until it is smooth and creamy. Make sure there are no sugar granules left. 3. Add Wet Ingredients: Now, stir in 1 cup of pumpkin puree, 2 large eggs, and 2 teaspoons of pure vanilla extract. Mix until just combined. The batter should have some lumps. 4. Combine Dry Ingredients: In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of pumpkin pie spice, and ½ teaspoon of fine sea salt until mixed well. 5. Mix Wet and Dry: Gradually add the dry mix to the wet mix. Fold gently until just combined. Avoid overmixing to keep the blondies light. 6. Add Chocolate Chips: Carefully fold in 1 cup of semi-sweet chocolate chips until they are evenly spread throughout the batter. 7. Layer the Batter: Pour half of the blondie batter into your prepared pan. Spread it evenly. 8. Add Caramel Sauce: Drizzle about ½ cup of salted caramel sauce over the batter. Spread the remaining batter on top, without disturbing the caramel too much. 9. Swirl the Caramel: Use a butter knife or skewer to swirl the caramel into the batter. Do this gently to create a nice marbled look. 10. Bake: Place the pan in the oven and bake for 25-30 minutes. Use a toothpick to check. It should come out clean, with a few moist crumbs. 11. Cool and Finish: Once baked, take the blondies out and let them cool for about 10 minutes. Drizzle the rest of the salted caramel sauce on top and sprinkle with flaky sea salt. 12. Cut and Serve: Let the blondies cool completely in the pan. Use the parchment paper to lift them out, then cut into squares. For perfect blondies, do not overmix your batter. This keeps them soft and chewy. Baking time is key too. Keep an eye on them in the oven. If they bake too long, they will turn dry. The ideal blondie is moist, with a golden top and a rich, sweet center. Enjoy your baking! When making salted caramel pumpkin blondie bars, some mistakes can ruin the fun. Here are a few to watch out for: - Overmixing the batter: This can make your blondies tough. Mix just until combined. - Not measuring ingredients accurately: Use a kitchen scale or measuring cups for best results. - Skipping the cooling time: Allow the bars to cool before cutting. This helps them hold their shape. You’ll need a few handy tools to make your baking smooth and easy: - Mixing bowls: A large bowl for the wet mix and a medium bowl for the dry mix. - Whisk: This helps you blend the butter and sugars well. - Rubber spatula: Great for folding in the dry ingredients and chocolate chips. - 9x13 inch baking pan: This is the perfect size for your blondies. - Parchment paper: Use this for easy removal of the baked bars. These blondie bars shine on their own, but you can make them even better: - Whipped cream: A dollop of fresh whipped cream adds a nice touch. - Vanilla ice cream: Serve warm blondies with a scoop for a delightful dessert. - Coffee or tea: A warm drink pairs well with the sweet flavors. - Nuts: Add walnuts or pecans for a crunchy bite. Enjoy these tips to make your salted caramel pumpkin blondie bars a hit at your next gathering! {{image_4}} You can add nuts to your blondies for a nice crunch. Chopped walnuts or pecans work well. Mix in about one cup of nuts after folding in the chocolate chips. This gives your bars a great texture. You can also try adding spices like cinnamon or nutmeg for more warmth. If you need a gluten-free option, swap the all-purpose flour with a gluten-free blend. Make sure the blend has a 1:1 ratio for best results. For a vegan version, use flax eggs instead of regular eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. You can also use a plant-based butter to replace regular butter. To celebrate fall, consider adding diced apples or cranberries to your batter. These fruits give a fresh twist that pairs well with pumpkin. For a holiday treat, stir in some white chocolate chips alongside the semi-sweet ones. This adds a fun pop of sweetness and color to your blondies. To keep your salted caramel pumpkin blondie bars fresh, store them in an airtight container. You can keep them at room temperature for up to three days. If you want them to last longer, place them in the fridge. They will stay good for up to a week when chilled. Make sure to layer parchment paper between the bars to prevent sticking. If you want to freeze these bars, cut them into squares first. Place them in a single layer on a baking sheet and freeze for about an hour. Once they are firm, wrap each bar in plastic wrap. Then, place them in a freezer-safe bag. You can freeze them for up to three months. When you're ready to eat them, just thaw them overnight in the fridge. To enjoy your blondies warm, heat them in the microwave. Place one bar on a plate and heat it for about 10-15 seconds. For a crispy edge, you can also warm them in the oven. Preheat the oven to 350°F and bake them for 5-10 minutes. This will bring back the soft, gooey texture and enhance the flavor of the caramel. You can tell when blondies are done by using a toothpick. Insert the toothpick into the center of the blondies. If it comes out clean or with a few moist crumbs, they are ready. If the toothpick has wet batter on it, they need more time. Typically, blondies take about 25 to 30 minutes to bake. The edges should be firm while the center remains slightly soft. Yes, you can make these blondies ahead of time. They taste great when made a day or two in advance. Just store them in an airtight container at room temperature. This allows the flavors to blend nicely. If you want to enjoy them warm, you can reheat them in the oven for a few minutes before serving. If you don't have pumpkin puree, you can use butternut squash puree or sweet potato puree as a substitute. Both options work well and give a similar flavor and texture. You can also make your own pumpkin puree by roasting and blending fresh pumpkin. Just make sure to strain out any excess water for the best results. This blog post covered essential ingredients and cooking steps for delicious blondies. I shared tips to avoid common mistakes and tools to help you succeed. We explored fun variations and smart storage practices to keep your treats fresh. Remember, quality ingredients make a difference. With these insights, you can create blondies that please everyone. Now, get in the kitchen and enjoy your baking adventure!

Salted Caramel Pumpkin Blondie Bars

Indulge in the perfect fall treat with these Salted Caramel Pumpkin Blondie Bars! Featuring a rich blend of pumpkin puree, chocolate chips, and a gooey salted caramel swirl, these bars are a delicious twist on classic flavors. They're easy to make and sure to impress at any gathering. Discover the full recipe now and treat yourself to a bite of autumn bliss that you'll want to share with everyone! Click to explore and bake your new favorite dessert!
Print Recipe Pin Recipe

Ingredients
  

1 cup unsalted butter, melted

1 ½ cups packed brown sugar

1 cup granulated sugar

1 cup pumpkin puree (canned or fresh)

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

½ teaspoon fine sea salt

1 cup semi-sweet chocolate chips

¾ cup salted caramel sauce (store-bought or homemade)

Flaky sea salt for topping

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with cooking spray or butter, or line it with parchment paper, allowing some overhang for easy removal later.

    In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Using a whisk, mix until the mixture is smooth and creamy, ensuring there are no sugar granules remaining.

      Stir in the pumpkin puree, eggs, and vanilla extract until just incorporated. Avoid overmixing; the batter should remain slightly lumpy.

        In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and fine sea salt until evenly mixed.

          Gradually add the dry ingredient mixture to the pumpkin mixture, folding gently until just combined. Make sure not to overmix, as this can make the blondies dense.

            Carefully fold in the chocolate chips until distributed throughout the batter.

              Pour half of the blondie batter into the prepared baking pan, spreading it evenly to reach all corners.

                Drizzle approximately ½ cup of the salted caramel sauce over the batter, making sure to cover it evenly. Then, gently spoon the remaining blondie batter on top, spreading it out without disturbing the caramel too much.

                  Using a butter knife or skewer, gently swirl the caramel into the blondie batter for a delightful marbled effect. Be careful not to overmix this layer.

                    Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean, with a few moist crumbs sticking to it.

                      Once baked, remove the blondies from the oven and set aside to cool for about 10 minutes. After cooling, drizzle the remaining salted caramel sauce over the top and sprinkle with flaky sea salt for an extra touch.

                        Allow the blondies to cool completely in the pan. Once cooled, use the parchment overhang (if used) to lift the blondies out, then cut them into squares.

                          Prep Time: 15 minutes | Total Time: 1 hour | Servings: 24 bars

                            - Presentation Tips: Present the bars on a rustic wooden board or a decorative platter. Drizzle additional salted caramel sauce over the top and add a light sprinkle of flaky sea salt for an enticing finish. You can also serve them with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat!