The Pioneer Woman Tasty Kitchen
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Ooey Gooey Caramel Pumpkin Blondies with Chocolate and Walnuts

4.72 Mitt(s) 11 Rating(s)11 votes, average: 4.72 out of 511 votes, average: 4.72 out of 511 votes, average: 4.72 out of 511 votes, average: 4.72 out of 511 votes, average: 4.72 out of 5

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Level: Easy

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Description

Addictive. Festive. Heaven in your mouth.

Ingredients

  • 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

Preparation

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.

One Comment

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Sunny on 10.25.2011

These blondies will be on our Thanksgiving menu for sure! They look delicious! Thanks for sharing.

11 Reviews

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laura on 11.26.2011

this was very tasty but i agree with reviewer candace, this is totally a cake and not a blondie, it also took about 4-5 mins more of baking time. my dh and i loved the pumpkin flavor though, thanks for the recipe!:)

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Candice on 11.20.2011

Made these last night for a Thanksgiving potluck. Don’t get me wrong – they are tasty – but they are NOT blondies but rather more of a cake with a nice caramel and chocolate center. Going to try adapting this great idea to a true blondie! Thanks for the recipe.

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JoyfulCook on 11.19.2011

Very easy to make. Just be prepared to unwrap each caramel individually. I didn’t add the walnuts either, and I think I put more than 2/3 of the batter on the bottom so I really didn’t have enough for the top, but they still turned out yummy!

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Stacy on 11.9.2011

I made these yesterday and the clean up wasn’t near as bad as I expected. My microwave is horribly old so it took forever to melt the caramels, but once it eventually got to a good consistency it wasn’t that bad. In retrospect I wish I would have left them in the oven for 5 more minutes because I think they could have used it, but I ran out of time. They are still delicious, but might be better if they had more crisp.

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Deanna Kjorlien on 11.5.2011

Awesome! I substituted gluten free flour and they were magical. This recipe will be an annual “must make” for our family.

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