I’ve been on a pumpkin kick lately. I told myself I was going to stop, it is becoming an addiction, but then I saw Lauren’s (TK member Lauren’s Latest) recipe for Ooey Gooey Caramel Pumpkin Blondies with Chocolate and Walnuts on Tasty Kitchen. Anything with Ooey and Gooey in the title catches my attention and there was also pumpkin and chocolate in the mix. Heaven! I knew I had to try this recipe. Who cares if I have a pumpkin addiction, at least it only lasts during the fall season. I got out my trusty can of pumpkin and started baking.
To make this recipe you will need the following ingredients: butter, brown sugar, eggs, vanilla extract, pumpkin puree, cinnamon, nutmeg, flour, baking soda, salt, walnuts (I omitted the nuts because my husband is allergic), chocolate chips, caramels, and heavy cream.
First, preheat the oven to 350 degrees F and lightly grease a 9×13 pan with cooking spray. Set aside.
Cream together the butter and sugar until light and fluffy.
Stir in the eggs, vanilla, and pumpkin.
Mix until combined.
Slowly incorporate the remaining blondie ingredients. Scrape down the sides of the bowl and mix again until you have a smooth batter.
Spread about 2/3 of the batter into the prepared pan.
Sprinkle nuts and chocolate chips evenly over the batter. (Remember that I omitted the walnuts because my husband is allergic.)
Place caramels and heavy cream in a microwave-safe bowl. Heat until the caramel is smooth. You will need to stir the caramel every 20 seconds to prevent it from burning.
Pour melted caramel over the batter and spread gently with a knife so the caramel covers the pan.
Place dollops of the remaining batter over the caramel layer.
Spread the dollops with a knife until the batter evenly covers the pan. It is okay if a little caramel peeks through.
Bake for 25 minutes or until the edges are golden brown and a toothpick comes out clean. Let the blondies cool completely before cutting and serving.
Serve blondies with vanilla ice cream or whipped cream.
I loved everything about these blondies. They are the ultimate pumpkin dessert. They are soft, moist, and the caramel and chocolate layer is divine. Ooey and gooey definitely deserves to be in this recipe title. If you are looking for one pumpkin recipe to make this fall—I don’t know how you could make just one, but if you do, make these blondies. Pumpkin perfection indeed! The only problem is you will want to eat the entire pan. I’m okay with it if you do, but if you are feeling generous, share with your family and friends. They will love you even more after tasting these Ooey Gooey Caramel Pumpkin Blondies with Chocolate and Walnuts. Okay, enough already, go make these blondies!
Addictive. Festive. Heaven in your mouth.
Preheat oven to 350 degrees F. Lightly grease a 9×13 pan with non stick cooking spray and set aside.
In a large bowl, cream butter and sugar until light and fluffy. Stir in eggs, vanilla and pumpkin until combined. Slowly incorporate the remaining ‘blondies’ ingredients into the batter. Scrape sides of bowl and mix again briefly to ensure a smooth batter. Spread about 2/3 of the batter evenly into the prepared pan.
For the filling: Sprinkle nuts and chocolate chips over top of the batter.
Place caramels and cream into a heat-proof bowl. Microwave on high until caramel is smooth and completely melted, being sure to stir every 20 seconds. Stop as soon as it’s melted and smooth.
Pour melted caramel over chocolate and nuts. Spread around evenly with a butter knife or spoon. Place dollops of the remaining batter over the top of the caramel layer. Spread those dollops out to try and get a smooth layer of batter over top. (It’s fine if some of the caramel layer is peeking through.)
Bake for 25 minutes or until edges are golden and a toothpick comes out clean when inserted. (It might come out with a little caramel on it which is fine. You don’t want batter on the toothpick.)
Cool completely before serving. Or be prepared to get a whole lot of oozing caramel if you serve it warm.
Serve with vanilla ice cream or whipped cream.
- FOR THE BLONDIES:
- ¾ cups Butter, Softened
- 1 cup Packed Brown Sugar
- 2 whole Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Pumpkin Puree
- 1 teaspoon Cinnamon
- ½ teaspoons Nutmeg
- 1-¾ cup All-purpose Flour
- 1 teaspoon Baking Soda
- ¼ teaspoons Salt
- FOR THE FILLING:
- ½ cups Chopped Walnuts
- ¼ cups Semi-Sweet Chocolate Chips
- 14 ounces, weight Caramels, Unwrapped (1 Bag)
- ¼ cups Heavy Cream
Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. They’d also just recently added a little pea to their pod. We’re so glad to have them here!