Irresistible Caramel Pumpkin Blondies Recipe

Ingredients

• nonstick cooking spray
• 2.5 cups all-purpose flour
• 3 teaspoons pumpkin pie spice
• 2 teaspoons cinnamon sugar
• 0.5 teaspoon salt
• 1 cup butter, softened
• 1 cup brown sugar
• 0.5 cup white sugar
• 2 eggs eggs
• 1 tablespoon vanilla extract
• 2 cups pumpkin puree
• 1 cup chocolate chips
• 1 cup butterscotch chips
• 1 cup chopped hazelnuts
• 0.75 cup caramel sauce

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with non-stick cooking spray.
2. In a large mixing bowl, whisk together the flour, pumpkin pie spice, cinnamon sugar, and salt.
3. In the bowl of a stand mixer, beat together the butter, brown sugar, and white sugar until light and creamy. Beat in the eggs and vanilla extract until smooth. Mix in the pumpkin until just combined, then gradually add the flour mixture. Fold in the chocolate chips, butterscotch chips, and hazelnuts. Spread half of the batter evenly into the prepared baking pan.
4. Bake in the preheated oven for 10 minutes. Remove from the oven and drizzle caramel sauce evenly over the partially baked blondie base. Crumble the remaining batter over the caramel layer.
5. Return the baking pan to the oven and continue to bake for 30-35 minutes, or until the top is golden brown and the edges begin to pull away from the sides of the pan.
6. Let the blondies cool completely on a wire rack for 20-30 minutes before cutting into squares and serving.

Nutrition

• Calories: 375 kcal
• Fat Content: 18 g
• Fiber Content: 2 g
• Sugar Content: 27 g
• Sodium Content: 246 mg
• Protein Content: 4 g
• Cholesterol Content: 43 mg
• Carbohydrate Content: 50 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g