Loaded Pumpkin Blondies
Fluffy pumpkin blondies are baked with the addition of white and semi-sweet chocolate chips, cinnamon chips, toffee pieces and caramel. The perfect pumpkin treat!
- Prep time
- 30 min
- Cook time
- 40 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter, (melted and cooled slightly)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 can (15 oz) pumpkin puree
- 1/2 cup white chocolate chips
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup cinnamon chips or butterscotch chips
- 1/2 cup Heath Bits toffee chips
- 1/2 cup caramel sauce,
Instructions
- 1
Preheat oven to 350. Prepare a 9x13 baking dish with cooking spray or line with parchment paper.
- 2
In a medium-sized bowl, combine flour, cinnamon, nutmeg, cloves, baking soda, and salt. In a large bowl, combine the butter and both sugars. Add egg, vanilla, and pumpkin then mix well.
- 3
Add dry ingredients to the pumpkin mixture and stir until just combined. Fold in the white and semi-sweet chips, toffee pieces and cinnamon chips.
- 4
Pour 2/3 mixture into prepared pan. Use a spatula to spread the thick mixture to the edges. Bake for 10 minutes.
- 5
Remove blondies from the oven and pour caramel sauce over top evenly. Drop the remaining batter by spoonfuls over the top. Bake an additional 30 minutes or until edges are slightly browned and center is set.
- 6
Let cool 15-20 minutes before cutting and serving.