One Bowl Caramel Pumpkin Blondies (Print-Friendly Version)
Moist pumpkin blondies with rich caramel drizzle, walnuts, and warm fall flavors that'll delight any gathering.
# Ingredients:
→ Wet Ingredients
01 -
1 cup canned pumpkin puree
02 -
1/2 cup unsalted butter, melted
03 -
1 large egg
04 -
1 teaspoon vanilla extract
→ Dry Ingredients
05 -
1 1/4 cups all-purpose flour
06 -
1 teaspoon baking powder
07 -
1/4 teaspoon salt
08 -
1 teaspoon ground cinnamon
09 -
1/2 teaspoon ground nutmeg
→ Sweeteners and Add-ins
10 -
1 cup packed light brown sugar
11 -
1/2 cup caramel sauce
12 -
1/2 cup chopped walnuts
→ Topping
13 -
1/4 cup caramel sauce for drizzle
# Steps:
01 -
Preheat the oven to 350°F (175°C). Lightly grease an 8x8-inch baking pan or line it with parchment paper.
02 -
In a large bowl, whisk together the pumpkin puree, melted butter, egg, and vanilla extract until smooth.
03 -
Add the all-purpose flour, baking powder, salt, cinnamon, and nutmeg to the wet mixture. Stir until just combined, avoiding overmixing.
04 -
Fold in the light brown sugar, chopped walnuts, and 1/2 cup caramel sauce until evenly distributed throughout the batter.
05 -
Pour the batter into the prepared baking pan, spreading it evenly. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
06 -
Allow the blondies to cool completely in the pan. Once cooled, drizzle the remaining 1/4 cup caramel sauce over the top to set before slicing and serving.
# Notes & Tips:
01 -
Ensure the blondies cool completely before drizzling caramel to achieve a firm, attractive topping.