To toast hazelnuts, spread them on a baking sheet and bake at 350 degrees F (175 degrees C) for 8-10 minutes, or until fragrant and lightly browned. Let cool slightly, then rub the skins off with a clean kitchen towel. For easier cutting, chill the blondies in the refrigerator for 30 minutes before slicing. Store leftover blondies in an airtight container at room temperature for up to 3 days.
Caramel-Pumpkin Blondies
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 15 mins
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SERVING20 People
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VIEWS0
Indulge in the warm embrace of fall with these decadent Caramel-Pumpkin Blondies. A symphony of pumpkin spice, rich caramel, and crunchy hazelnuts creates a truly unforgettable treat. These blondies are delightfully forgiving, inviting you to experiment and make them your own.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate50 g
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Cholesterol43 mg
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Fiber2 g
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Protein4 g
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Saturated Fat10 g
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Sodium246 mg
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Sugar27 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan to prevent sticking. (5 minutes)
02
StepIn a large bowl, whisk together the flour, pumpkin pie spice, cinnamon sugar, and salt. Set aside. (5 minutes)
03
StepIn the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. (5 minutes)
04
StepBeat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree until well combined. (3 minutes)
05
StepGradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (3 minutes)
06
StepFold in the chocolate chips, butterscotch chips, and toasted hazelnuts. (2 minutes)
07
StepSpread half of the batter evenly into the prepared baking pan. (2 minutes)
08
StepBake in the preheated oven for 10 minutes. Remove from oven and drizzle caramel sauce evenly over the partially baked blondie layer. (12 minutes)
09
StepCarefully dollop the remaining batter over the caramel layer, gently spreading to cover. It's okay if the caramel peeks through in spots. (5 minutes)
10
StepReturn to the oven and bake for another 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with moist crumbs. (35 minutes)
11
StepLet the blondies cool completely in the pan on a wire rack before cutting into bars. (30 minutes)
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