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- 1 cup unsalted butter, melted - 1 ½ cups brown sugar - 1 cup granulated sugar - 1 cup pumpkin puree (canned or fresh) - 2 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon pumpkin pie spice - ½ teaspoon salt - 1 cup chocolate chips - ¾ cup salted caramel sauce (store-bought or homemade) - Flaky sea salt for topping These measurements work great for this recipe. If you need a substitute, try these: - Use coconut oil instead of butter for a dairy-free option. - Replace brown sugar with coconut sugar for a lighter flavor. - Use almond flour for a gluten-free version, but adjust the amount. Choose high-quality ingredients for the best taste. Here are some tips: - Use fresh pumpkin puree for rich flavor. If using canned, pick a brand with no additives. - Get good chocolate chips for a melt-in-your-mouth experience. Dark chocolate adds a rich taste. - Select pure vanilla extract over imitation for a deeper, more complex flavor. - Opt for flaky sea salt to finish. It adds a perfect crunch and enhances the sweetness. These tips help you make the best salted caramel pumpkin blondie bars that impress everyone! 1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan or use parchment paper. 2. In a large bowl, mix melted butter, brown sugar, and granulated sugar. Whisk until smooth. 3. Add pumpkin puree, eggs, and vanilla extract to the sugar mix. Stir until just combined. 4. In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt. 5. Gradually add the dry mix to the wet mix. Stir gently until smooth, but do not overmix. 6. Fold in chocolate chips until evenly distributed in the batter. 7. Pour half of the blondie batter into the prepared pan. Spread it evenly across the bottom. 8. Drizzle about ½ cup of salted caramel sauce over the batter. Then place the remaining batter on top. 9. Gently swirl the caramel into the batter using a knife. This adds a lovely pattern. 10. Bake for 25-30 minutes. Check with a toothpick. A few crumbs sticking is fine. 11. Remove from the oven and let cool for about 10 minutes. Drizzle remaining caramel sauce on top. 12. Sprinkle flaky sea salt over the caramel, enhancing the sweet and salty flavor. 13. Let the blondies cool completely in the pan before cutting them into bars. This process creates rich, flavorful blondies that are perfect for any occasion. Enjoy! To bake perfect blondies, always use room-temperature ingredients. This helps to blend better. Make sure your butter is melted but not hot. Hot butter can cook the eggs. Whisk your sugars and butter until smooth. This creates a nice base for your blondies. One common mistake is overmixing the batter. Overmixing can lead to dense and tough blondies. Mix until just combined. It’s okay if there are small lumps. Also, don’t skip the caramel drizzle! It adds rich flavor and makes your blondies shine. The secret to a great texture lies in baking time. Check your blondies at 25 minutes. Use a toothpick to test the center. If it comes out with a few crumbs, they’re done. Let them cool in the pan for at least 10 minutes. This helps them set and makes cutting easier. For a chewy texture, enjoy them warm! {{image_2}} You can change the flavors in your blondie bars. Try adding nuts, like walnuts or pecans. This gives a nice crunch. You can also mix in spices. Cinnamon or nutmeg can add warmth. If you want a sweeter touch, use white chocolate chips instead of dark. The options are endless! If you need gluten-free bars, swap all-purpose flour for a gluten-free blend. This will keep the bars tasty. For vegan options, use flax eggs instead of chicken eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. You can also use coconut oil in place of butter. These swaps make the blondies fit many diets without losing flavor. To celebrate the seasons, add fun mix-ins. In fall, try dried cranberries or chopped apples for a fruity twist. For winter holidays, include peppermint chips or orange zest. You can even use crushed candy canes on top. These seasonal touches make your bars festive and fun! To keep your salted caramel pumpkin blondie bars fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. Make sure they cool completely before you store them. This helps keep the bars moist and tasty. You can freeze these blondies for later. Cut them into bars and wrap each one in plastic wrap. Then, place them in a freezer-safe bag or container. They can last up to three months in the freezer. When you're ready to enjoy, simply thaw them in the fridge overnight. These blondies stay fresh for about a week at room temperature. If you keep them in the fridge, they can last up to two weeks. Always check for any signs of spoilage before eating. The caramel can make them a bit sticky, so using parchment can help. Enjoy these delicious treats! Yes, you can make these blondies a day or two in advance. Just bake them and let them cool completely. Once cool, cut them into bars and store them in an airtight container. This keeps them fresh and tasty. The flavors may deepen overnight, making them even better! To reheat the blondies, place them on a microwave-safe plate. Heat them for about 10 to 15 seconds. This warms them up while keeping them soft. You can also use the oven. Set it to 350°F (175°C) and warm them for about 5 to 10 minutes. Enjoy them warm with a drizzle of caramel! Absolutely! Fresh pumpkin can add a nice touch. Just cook and puree the pumpkin first. Make sure it is smooth and not too watery. This ensures your blondies will have the right texture and flavor. Feel free to use fresh pumpkin whenever you want a special twist! This blog post covered how to make delicious blondies from scratch. We explored the key ingredients and their measurements, ensuring quality at every step. You learned essential baking instructions and best practices. I also shared creative variations to suit your tastes and dietary needs. Finally, I provided tips on storage and answered common questions. Enjoy your baking journey. Use these tips to create perfect blondies every time!

Salted Caramel Pumpkin Blondie Bars

Indulge in the sweet and savory delight of Salted Caramel Pumpkin Blondie Bars that are perfect for fall! These delicious blondies combine rich pumpkin puree, chocolate chips, and a luscious salted caramel swirl that will leave your taste buds craving more. Learn how to make these mouthwatering treats with our easy recipe. Click through to explore the full recipe and impress your friends and family with this irresistible dessert!
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Ingredients
  

1 cup unsalted butter, melted

1 ½ cups brown sugar

1 cup granulated sugar

1 cup pumpkin puree (canned or fresh)

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

½ teaspoon salt

1 cup chocolate chips

¾ cup salted caramel sauce (store-bought or homemade)

Flaky sea salt for topping

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or line it with parchment paper for easy removal.

    In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until the mixture is smooth and creamy.

      Add the pumpkin puree, eggs, and vanilla extract to the sugar mixture, and mix until just combined.

        In another bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.

          Gradually add the dry ingredients to the pumpkin mixture, stirring gently until there are no lumps. Be careful not to overmix.

            Fold in the chocolate chips to the batter.

              Pour half of the blondie batter into the prepared baking pan and spread it evenly.

                Drizzle about ½ cup of the salted caramel sauce over the batter, then spoon the remaining blondie batter on top. Gently swirl the caramel into the batter using a knife.

                  Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean (a few crumbs are okay).

                    Remove from the oven, let cool for about 10 minutes, then drizzle the remaining salted caramel sauce over the top and sprinkle with flaky sea salt.

                      Allow the blondies to cool completely in the pan before cutting into bars.

                        Prep Time: 15 minutes | Total Time: 1 hour | Servings: 24 bars

                          - Presentation Tips: Serve the bars on a rustic wooden board, drizzled with extra caramel and a light sprinkle of sea salt for a mouthwatering look!