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!
Thanks Lauren for a most excellent recipe. Make sure you visit Lauren’s blog, Lauren’s Latest, for other delicious recipes and drool-worthy photos.
Addictive. Festive. Heaven in your mouth.
- 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
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.
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!
Comments are closed for this recipe.
Meghan on 11.23.2011
Just made these… They’re absolutely delicious! Made some changes though. Used a 9 inch square pan because I wanted them thicker and that worked out perfectly. Also used a bit less caramels than called for because caramel can be a sticky mess when it reaches the corners of the pan! Other than that, so soo good! Favorite pumpkin dessert I’ve made this year!
honeywhatscooking on 11.10.2011
this looks absolutely amazing, i can’t wait to try these out.. i’m thinking about how to reduce the fat, just a teeny bit, i’m sure it’ll be amazing either way. oooohhhh!
Beth on 11.4.2011
Hi! I just finished making these for a party, and they turned out great. I could only find a 12 oz. bag of caramel creams, rather than regular caramels, so I added a smidge less cream when I melted them. They melted just fine and covered the whole baking dish. I think the blondies have just the right level of gooeyness, but I could see how more caramel might have made them hard to eat. I also broke apart a Ghirardelli 82% cacao bar instead of using semi-sweet chocolate chips, which I think provides a good contrast to the sweetness of the caramel and the batter. But I could imagine some people finding it too bitter – I guess I’ll see how many I’m left with at the end of the night. Thanks for such a great recipe!
LeeAnne on 11.3.2011
I made myself pack up the Halloween decorations today. The cute little sugar pumpkin got roasted whole and transformed into these treats. They are in the oven now. Can’t wait!
Angi on 11.3.2011
I made these last night and oh my! They are so delicious!
Charmaine Anderson on 10.31.2011
I thought there was too much caramel. It sunk to the bottom in places and made them hard to handle. I wanted them to be like a caramel brownie that you could eat with your hands. They are so rich that a dessert size piece is too much. I am not sure if I will make them again but I would definitely take out about a third of the caramels.
Amber on 10.27.2011
Just pulled these out of the oven! I feel like a little kid a Christmas right now. Can’t wait to try them! Only thing I changed was the chocolate chips… I’m amazingly not the biggest fan of chocolate and my aunt suggested using butterscotch chips instead. So we’ll see how it all turned out soon!
Ashley on 10.25.2011
Made these today! I omitted the walnuts because I don’t like nuts in my brownies. I mean blondies:) I doubled the chox chips to 1/2 a cup to make up for the lack of walnuts. DELICIOUS! Yummy & pumpkiny! Thanks for the recipe:)
Laurie O. - WI on 10.25.2011
Oh my! I nearly fainted when I saw these. They look so good I can almost smell them.
PepaCindy on 10.25.2011
This recipe reminds me of the famous Knock You Naked Brownies! I can vouch for how good those are so I imagine these will be, too…
KrissyV on 10.25.2011
I knew I could count on the Tasty Kitchen to help me choose the perfect dessert for my kids’ Mystery Dinner! Now…will you help me think of a clever code name for the Mystery Menu?
farmerswife518 on 10.24.2011
I also made these tonight…delish!! So good while they were still warm and gooey!!
RCFireWife on 10.24.2011
These looked & sounded so yummy I made them tonight! Just came out of the oven. Can’t wait to taste them! I needed a new pumpkin recipe!
Cindy Lund on 10.24.2011
This is my favorite time of year because of recipes like yours! Thanks for making it so inviting! If my son comes home from college next weekend, I bet I can canoodle him into making them with me:) My daughter just said they looked yummy to her! Hubby’s not a dessert person, but I guarantee he’ll be sneaking bites from the pan.
Food on the Table on 10.24.2011
YUM!!! My mouth is watering just looking at these pictures. Can not WAIT to try these out, some kind of ooey gooey wonderfulness.
Heather of Kitchen Concoctions on 10.24.2011
OMG this look absolutely wonderful. I literally had to wipe drool off the key board (too much??)!
Nana K on 10.24.2011
Y’all are killing me with these pumpkin recipes (please don’t stop – lol!)!
Swapna on 10.24.2011
They look awesome. I will try them for my son’s birthday :). Thanks a bunch.
basketlady on 10.24.2011
Ree, I’m wondering how these would be using Rolo’s? I may have to try it!
Lauren on 10.24.2011
Thanks, Maria! I’ve never had my recipe featured on the TK blog before!
Glad you liked them!
Allyn on 10.24.2011
Good thing I keep about 5 cans of pumpkin on hand at any given time. Yum!
All Good in Mommyhood on 10.24.2011
Looks like I’ll need to be baking these! Perfect addition to my desserts page – and my kids will LOVE them!
The Mrs @ Success Along the Weigh on 10.24.2011
Definitely giving these a go! They might be an addition to Thanksgiving because those are way too dangerous to keep in the house!
Jessica @ How Sweet on 10.24.2011
can’t get over how gooey these look. love them!
Heather (Heather's Dish) on 10.24.2011
these look so decadent!
Katrina on 10.24.2011
These sound absolutely fabulous!