PUMPKIN BLONDIES

Pumpkin blondies have been a bit of a recipe challenge for me. While I love baking with pumpkin, it tends to turn many recipes a bit “cakey” if you will. When I think blondies, I want them to be rich, chewy and buttery, not cakey. Blondies should have a brownie like texture in my book. Well it looks like we have a winner with these delicious chewy pumpkin blondies. You guys these pumpkin spice blondies are SO good!

If you are looking for a decadent, chewy pumpkin blondie, look no further. This has the same mouth feel my favorite easy brownies and my favorite blondie recipe, but in a seasonal pumpkin spice flavor! These go a bit over the top with a salted caramel center. Caramel and pumpkin go together wonderfully, especially in these pumpkin blondies. That said, if you want to leave them out, or don’t have them on hand but need these blondies ASAP, you can make them without.

My husband has decided that eating them warm, with a scoop of vanilla ice cream, takes them to a whole other level. Room temperature is just fine for me, but I never say no to a la mode.

Ingredients

• 2 3/4 cups brown sugar firmly packed
• 3/4 cups butter
• 1/2 cup canned pumpkin not pumpkin pie filling
• 2 large eggs lightly beaten and at room temperature
• 2 tsp vanilla extract
• 3 1/3 cups all-purpose flour
• 1 tsp baking powder
• 1 1/2 tsp salt divided
• 1 tsp grond cinnamon
• 1 1/2 tsp pumpkin pie spice
• 1 10 oz package Brach's Milk Maid Caramels squares unwrapped
• 2 tbsp heavy cream milk can be used if needed

Instructions

1. Preheat oven to 350 degrees F.
2. First, line a 13x9 inch baking pan with parchment paper and spray with non-stick cooking spray (the caramel can make this very sticky!)
3. In a medium size pot, combine brown sugar, butter and pumpkin. Cook over medium heat, stirring until all ingredients have melted and combined. Remove from heat and allow to cool.
4. .............................

for full recipes please see : www.lovefromtheoven.com

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