Ooey Gooey Caramel Pumpkin Blondies

It was over a year ago that I first spotted this recipe and knew that I had to give it a try! Anything with the words “pumpkin” or “ooey gooey” in the title always gets my attention! 😀 This recipe reminds me more of a soft snack cake than a blondie, but really who cares what you call it…I call it incredibly delicious! Super moist pumpkin blondies with a gooey caramel, walnut and chocolate layer running through the center.

You know that this recipe is going to be extra gooey when it calls for an entire bag of caramels! Don’t be tempted to dive into these babies right when you pull them out of the oven, unless you want a lava flow of caramel oozing out.

Which actually sounds pretty incredible now that I think about it! 😉 Serve with a scoop of ice cream for a sinful fall dessert that will have everyone coming back for seconds.

Ooey Gooey Caramel Pumpkin Blondies

Super moist pumpkin blondies with a gooey caramel, walnut and chocolate layer running through the center.

Yield: 16 servings

Prep Time: 20 minutes

Cook Time: 25 minutes


For the Blondies:
1 3/4 cupa all-purpose flour
1 teaspoon baking soda
1/4 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoons nutmeg
3/4 cups unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin puree

For the Filling:
1/2 cup walnuts, chopped
1/4 cup semi-sweet chocolate chips
14 ounces, weight caramels, unwrapped (1 bag)
1/4 cup heavy cream


Preheat oven to 350F. Butter the bottom and sides of a a 9×13 inch baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.)
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 2 minutes. Beat in eggs, vanilla and pumpkin until combined, about 30 seconds. Add the flour mixture and mix until combined. Spread 2/3 of the batter evenly into the prepared pan. Sprinkle nuts and chocolate chips over top of the batter; set aside.
Place caramels and cream into a heatproof bowl. Microwave on high until caramel is smooth and completely melted, stirring every 20 seconds. Pour caramel over chocolate and nuts. Spread evenly with an offset spatula. Place the remaining batter in dollops over the caramel layer and using an offset spatula, spread the batter into a smooth layer over top trying to cover the caramel layer the best you can. (It’s fine if some of the caramel layer is peeking through.)
Bake until edges are golden and toothpick inserted into the center comes out clean, about 25 minutes.
Transfer pan to wire rack to cool completely before serving.

One Year Ago:  New York-Style Crumb Cake Muffins 

Two Years Ago: Apple Pie