Pumpkin Salted Caramel Blondies

Pumpkin Salted Caramel Blondies

Blogger Bree Hester of bakedbree.com shares a favorite recipe.

Prep Time

10

Minutes

Total Time

2:00

Hrs:Mins

Makes

16

servings

1
cup caramel topping
1
teaspoon coarse sea salt
2
cups Gold Medal® all-purpose flour
1
teaspoon baking soda
1
teaspoon table salt
1
teaspoon ground cinnamon
1/2
teaspoon freshly grated nutmeg
1
cup butter, softened
1 1/4
cups packed brown sugar
1
egg
2
teaspoons vanilla
1
cup canned pumpkin (not pumpkin pie mix)
Powdered sugar, if desired
  1. Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
  2. In small bowl, stir together caramel topping and sea salt; set aside. In medium bowl, mix flour, baking soda, table salt, cinnamon and nutmeg. In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 2 minutes. Add egg, vanilla and pumpkin; beat until well blended. Slowly add flour mixture, beating just until combined. Spread half of the batter in pan.
  3. Bake 10 minutes; remove from oven. Pour 3/4 cup of the reserved caramel topping over partially baked crust. Spread remaining batter over caramel.
  4. Bake 30 to 40 minutes longer or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour. Cut into 4 rows by 4 rows. Sprinkle with powdered sugar. Drizzle with remaining caramel topping.
Makes 16 servings (1 bar)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 300
    • Total Fat 14g
      • (Saturated Fat 7g,),
    • Sodium 490mg;
    • Total Carbohydrate 42g
      • (Dietary Fiber 1g,
    • Protein 3g;
    Percent Daily Value*:
      Exchanges:
      • 1 Starch;
      • 1 1/2 Other Carbohydrate;
      • 2 1/2 Fat;
      Carbohydrate Choices:
      • 2 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.