Cozy up to our Pumpkin Salted Caramel Blondies. These delightfully sweet treats make a great snack or a fine ending to a fall meal.
If you ask me, salted caramel is one of the most delicious creations on the planet. In fact, a few years ago, I went on a culinary pilgrimage to Brittany, France, where salted caramel is a specialty taken very seriously. I wanted to learn more about this heavenly concoction and, of course, taste all things salted caramel.
Made with the region’s creamy salted butter, caramel au beurre salé, as it is called in France, is drizzled over crêpes and turned into chewy candies, liqueurs, and more. The rich and savory flavor is even added to cookies, drinks, pastries, and even chips. Yes, you read that correctly. I actually spotted salted caramel chips at a French supermarket during my trip!
Of course, I brought back a few jars of the sauce as edible souvenirs, but they disappeared all too quickly. Which is why I created my own recipe. My Sea Salt And Vanilla Bean Caramel Sauce should come with a word of warning, though, because it’s utterly addictive. I’ve made it three times in the last month alone, and the last time it was for the pumpkin blondies I’m sharing with you today.
Super moist and with a deliciously dense crumb, these blondies are subtly aromatic thanks to a whisper of cinnamon and nutmeg. The velvety caramel sauce highlights the natural sweetness of the pumpkin, making each bite totally irresistible. We love them with a cup of coffee or tea as an afternoon treat, but they also make a fine dessert.
Repurposing leftover blondies
When my daughter was still living at home, baked treats seemed to disappear in the blink of an eye. Now that it’s just two of us at home, there have been occasions when I forgot to freeze my blondies and realized they’d gone a bit stale. A disaster? Not really! In fact, it’s an opportunity to get creative and put those leftovers to good use!
These blondies can be used to make cake pops, but one of my favorite ways to reuse them is in a trifle consisting of layers of crumbled blondies, whipped cream, mandarin oranges, caramel sauce, crushed ginger cookies, and vanilla pudding. Served in a pretty glass bowl, it’s an excellent dessert for an autumnal dinner. You can also use the blondies in a breakfast parfait by layering large crumbs in glasses with Greek yogurt, cherries from a jar, and cinnamon granola. Oh, and you can even use leftover blondies to make a decadent French toast served with that gorgeous caramel sauce!
How do I store leftovers?
Without the caramel sauce drizzled on top, these blondies will stay well in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. The sauce must be refrigerated. It will keep well in the fridge for up to 1 week. For longer storage, you can freeze both the blondies (in a Ziploc bag) and the sauce (in an airtight container) for up to 3 months.
Serving suggestions
You’ll love these blondies with a cup of our Copycat Starbucks Vanilla Spice Latte or a Steamed Hot Chocolate. Of course, they also make a lovely ending to a cozy fall dinner consisting of our hearty Vegan Shepherd’s Pie or our Slow-Cooker Beef Bourguignon. For extra decadence, consider serving the blondies warm with a scoop of Vanilla Ice Cream.
Pumpkin Salted Caramel Blondies
Ingredients
- 1 1/2 cups (Sea Salt And Vanilla Bean Caramel Sauce)
- 2 cups flour
- 1 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks butter at room temperature
- 1 1/4 cups brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup pumpkin purée
Instructions
- Make the caramel sauce according to the recipe instructions.
- Spray a 9×9-inch baking dish with cooking spray and preheat the oven to 350℉.
- To make the blondies, combine flour, cinnamon, nutmeg, baking soda, and salt.
- Cream together the butter and brown sugar until very light and fluffy, about 2 minutes. Add the egg and vanilla extract.
- Add the pumpkin purée and the reserved flour mixture. Mix until just combined.
- Transfer half of the batter to the prepared pan and bake for 10 minutes.
- Remove the pan from the oven and pour over 1 cup of the caramel sauce.
- Cover the caramel with the remaining batter.
- Return the pan to the oven and bake for an additional 30 minutes. A toothpick inserted in the center should come out clean. Let the blondies cool in the pan for 1 hour before cutting.
- Serve with a drizzle of the remaining caramel sauce.
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