Pumpkin Salted Caramel Blondies

Pumpkin and caramel get a real flavor boost from a touch of sea salt in this moist and flavorful bars. MORE + LESS -

Bree Hester

October 4, 2012

cup caramel topping

teaspoon coarse sea salt

cups Gold Medal™ all-purpose flour

teaspoon baking soda

teaspoon table salt

teaspoon ground cinnamon

1/2

teaspoon freshly grated nutmeg

cup butter, softened

1 1/4

cups packed brown sugar

egg

teaspoons vanilla

cup canned pumpkin (not pumpkin pie mix)

Powdered sugar, if desired

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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.