Ooey Gooey Caramel Pumpkin Blondies {with Chocolate and Walnuts}

{There’s a new giveaway opening up today! Come enter to win some award winning cookies from Tate’s Bake Shop! And don’t forget to enter to win the huge prize pack from Star Fine Foods too!}

Dieters, look away!

Everyone else: feast your eyes on these babies!

If you’ve surfed the web for recipes or have been around the food blogging block, you’ve seen the caramel brownie make its rounds. Well friends, take a look at my new and improved version of that. Meet my newest fascination and addiction: The Ooey Gooey Caramel Pumpkin Blondie, complete with chocolate chips and walnuts. AKA heaven on earth.

There are no words to describe this dessert. There really aren’t. Uhh…maybe life changing. Or earth shattering. And amazing. And incredible.

“But Lauren, you have to explain this dessert a little more then that!”

Ok, fine.

But only because you asked.

For this dessert you need some pretty basic ingredients, including pumpkin puree, flour, butter, sugar and baking soda. Simple enough, right? Next comes the not so common stuff like an entire package of caramels, heavy cream and walnuts. That’s right. We’re using an entire package of caramels. Ooey gooey is in the title after all.

So, you mix your pumpkin blondie batter together and spread about 2/3 of it into the bottom of a 9×13 glass dish. Then you sprinkle the chocolate chips, and walnuts overtop. In the mean time, melt the caramels with the cream in the microwave. Pour that caramel over the nuts and chocolate and then top the whole thing with the remaining batter and bake. *Warning: you may pass out from the smell.*

So, I pulled mine out of the oven and let it come to room temperature before cutting into it so the ooey gooey-ness would be at bay, however, I wish I had eaten this fresh out of the oven with vanilla ice cream. THAT would have been perfection. Whipped cream is a pretty tasty accompaniment too.

So, I’m begging you to make this over the weekend. Prepare to be amazed. And to gain 5 pounds.

Enjoy your days off! And don’t forget to enter those giveaways!

Other recipes you might enjoy:

Layered Pumpkin Walnut Cake with Caramel and Chocolate Frostings from Lauren’s Latest
Pumpkin Spice Sugar Blossoms from Lauren’s Latest
Fat Witch Bakery Blondies from Mele Cotte
Pumpkin Blondies from Annie’s Eats
Pumpkin Salted Caramel Blondies from Baked Bree
Caramel Brownies from Mel’s Kitchen Cafe

Ooey Gooey Caramel Pumpkin Blondies {with Chocolate and Walnuts}
yield: 18-24 servings
 Print This Recipe

Ingredients:
For the Blondies-
3/4 cup butter, softened
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 3/4 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

For the Filling-
1/2 cup chopped walnuts
1/4 cup semi sweet chocolate chips
1 – 14 oz. package caramels, unwrapped
1/4 cup heavy cream

Directions:
Preheat oven to 350 degrees. Lightly grease 9×13 pan with non stick cooking spray and set aside.

In large bowl, cream butter and sugar until light and fluffy. Stir in eggs, vanilla and pumpkin until combined. Slowly incorporate remaining ingredients into batter. Scrape sides and mix again briefly to ensure a smooth batter. Spread about 2/3 batter into prepared pan evenly. Sprinkle nuts and chocolate chips over top.

Place caramels and cream into a heat-proof bowl. Microwave on high until caramel is smooth and completely melted, being sure to stir every 20 seconds.

Pour melted caramel over chocolate and nuts. Spread around evenly with a butter knife or spoon. Place dollops of remaining batter overtop of the caramel layer. Spread those dollops out to try and get a smooth layer of batter over top. {It’s fine if some of the caramel layer is peeking through.}

Bake for 25 minutes or until edges are golden and toothpick comes out clean when inserted. {It might come out with a little caramel on it which is fine. You don’t want batter on the toothpick.}

Cool completely before serving. Or be prepared to get a whole lot of oozing caramel if you serve it warm.

Serve with vanilla ice cream of whipped cream.

Tagged as: caramel, chocolate, pumpkin, walnuts