One Bowl Caramel Pumpkin Blondies

This one bowl caramel pumpkin blondies recipe was born out of a fierce need to embrace fall flavors in the easiest way possible. With a chewy golden crumb rich with pumpkin and a sticky swirl of caramel throughout every bite these festive bars are always the first thing gone at our family get togethers and honestly they win over even those who claim to hate pumpkin desserts.

When I first made these I was actually rushing to whip up a last minute dessert for company and my kids licked the bowl clean before we even got them in the oven. Now I make double batches and hide a few for my own late night treat.

Ingredients

• All purpose flour: gives the bars enough structure but still keeps them soft. For best texture use a fresh bag of flour
• Pumpkin puree: not pumpkin pie mix provides flavor and a tender crumb. Check for deep orange color and fewer watery bits
• Brown sugar: gives extra moisture and that butterscotch flavor. The deeper the color the richer the taste
• Eggs: help bind and add lift. Look for large eggs at room temperature for best results
• Unsalted butter: keeps things tender and adds richness. Melt the butter but do not let it get sizzling hot
• Vanilla extract: boosts all the other flavors so use real vanilla if you can
• Pumpkin pie spice: or a combination of cinnamon nutmeg and ginger gives the signature warmth. Freshly ground spices bring out the best aroma
• Salt: balances sweetness and highlights all flavors a pinch goes a long way
• Chopped walnuts: optional but add great crunch. I love them toasted just a few minutes in a dry pan before stirring in
• Soft caramel candies or jarred caramel sauce: for the signature gooey swirl and drizzle. Try to use caramels made with cream for the smoothest melt

Step-by-Step Instructions

Prepare the Baking Pan:

Line a nine by thirteen inch pan with parchment leaving some overhang on the sides so bars lift out easily later. Lightly grease the parchment to prevent sticking

Combine the Wet Ingredients:

In a large bowl whisk melted butter and brown sugar until glossy and smooth. Add pumpkin puree eggs and vanilla mixing until completely blended and no streaks of egg remain

Add the Dry Ingredients:

Sprinkle flour pumpkin pie spice and salt directly over the wet mixture. Use a spatula to gently fold until almost combined not over mixing which makes for a dense texture

Fold in the Extras:

Gently stir in most of the chopped walnuts reserving a handful for topping. Dollop soft caramel by spoonfuls over the batter and lightly swirl with a butter knife do not over mix so pockets remain

Spread and Top:

Transfer batter to the prepared pan leveling the surface with your spatula. Sprinkle remaining walnuts on top and drizzle extra caramel across the top creating streaks

Bake to Perfection:

Bake in a preheated three hundred fifty degree oven for about twenty five to thirty minutes until edges are set and a toothpick inserted comes out with a few moist crumbs just barely clean

Cool and Drizzle Again:

Let the bars cool completely in the pan then lift out using the parchment. For that final decadent touch add extra warm caramel drizzle just before serving

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My favorite part is always the caramel swirl which makes each bite different even the imperfectly cut edges taste like candy. One year my youngest helped me unwrap every caramel and that memory is baked into these blondies now

Storage Tips

Once cooled store blondies in an airtight container at room temperature for up to four days. For longer storage refrigerate for up to a week but bring to room temp before eating so the caramel is soft and gooey again. You can also individually wrap and freeze bars for up to three months which helps resist the urge to eat the whole pan at once

Ingredient Substitutions

Use pecans or omitted nuts for nut allergies. For dairy free swap in melted coconut oil and a plant based caramel. I even tried chocolate chips in place of the walnuts and it is a hit for kids who love super sweet desserts

Serving Suggestions

Serve these on a big platter drizzled in extra caramel and a scatter of walnuts for a showstopper dessert at Thanksgiving. A scoop of vanilla ice cream on the side really brings out the toasty brown sugar flavors. When I serve them as after school snacks I cut them smaller for easy grabbing

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Cultural or Historical Context

Blondies go back generations as the vanilla based cousin to brownies but adding pumpkin and caramel spins this into a uniquely fall treat. It is a take on classic American potluck bars that feels both homespun and festive perfect for any autumn celebration

Frequently Asked Questions About the Recipe

→ What ingredients give these blondies their moist texture?

The pumpkin puree adds moisture and tender crumb, while butter and eggs help create a soft, rich texture.

→ Can I substitute the walnuts for another nut?

Yes, pecans or almonds can be used to provide a similar crunch and nutty flavor.

→ How is the caramel drizzle prepared?

The caramel is gently warmed to a pourable consistency and drizzled over the cooled bars, where it quickly firms up.

→ Is this dessert suitable for making ahead of time?

Absolutely, these blondies hold well stored in an airtight container for several days, and flavors even deepen overnight.

→ What spices complement the pumpkin flavor best in this dish?

Cinnamon, nutmeg, and a touch of ginger enhance the pumpkin, adding warmth and complexity to the flavor profile.