Ooey Gooey Caramel Pumpkin Blondies {with Chocolate and Walnuts}

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

 

Print

Ooey Gooey Caramel Pumpkin Blondies

Yield: 18-24 servings

Ingredients:

  • 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:

  1. Preheat oven to 350 degrees. Lightly grease 9x13 pan with non stick cooking spray and set aside.
  2. 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.
  3. 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.
  4. 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.}
  5. 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.}
  6. Cool completely before serving. Or be prepared to get a whole lot of oozing caramel if you serve it warm.
  7. Serve with vanilla ice cream of whipped cream.

 

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48 Comments

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  1. holy cow. these look AWESOME. i love gooey fillings and i love pumpkin this time of year! i will definitely have to make these sometime!! 🙂

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  2. My eyes have feasted. Now my belly wants a turn.

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  3. This is God speaking to us . . . through food.

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  4. Wow, those look fantastic. And I’m glad to see the walnuts in there; I’ve been seeing some anti-walnuts in brownies sentiment lately and that’s just crazy talk!

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  5. Your photo is mouthwatering!

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  6. Oh man, these are calling my name! They look incredible Lauren! I may have to give this a try for our upcoming Halloween gala 🙂

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  7. This might be the most delicious looking pumpkin recipe I’ve seen so far! And that’s really saying something.

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  8. The blondie look incredible Lauren!!! I just made pumpkin bread yesterday, but I can not wait to make these!! Thanks for the recipe! 😀

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  9. An entire package of caramels? Oh happy day! If I ever get my oven drama fixed, I am totally making these!

    Thanks for linking to my brownies! 🙂

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  10. My face gained 5 pounds from exposure to my computer screen. I look forward to my body following suit. You and your amazing pumpkin creations will be the death of me, but I’ll worry about it at the end of pumpkin season.

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  11. Holy yum!

    I didn’t know you were a Mel’s Kitchen Cafe fan too! I’ve been in love with her site for the longest time! One of my favorite bloggers 🙂

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  12. oh, good heavens, these look scrumptious. i started salivating when you mentioned eating them straight out of the oven with vanilla ice cream. holy moly.

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  13. My goodness you are killing me over here. I love pumpkin & caramel together and these blondies look fabulous!!

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  14. I made these to bring in to work for Halloween, and everyone said they were the best “treat” anyone brought it. Thanks for the yummy recipe!

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  15. I am making these right now! It is 10:30 at night, but my hubby and I saw these and couldn’t resist!! Thanks!

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  16. So I realize this post is almost a year old…but if I found you on Pinterest, other folks are too! These look awesome, and I am going to add them to my list of goodies to make this fall. I did want to make one suggestion – I have another recipe that calls for melting caramels with cream and it is a real pain to unwrap all those caramels! You can get the same results by mixing about 3/4 cup caramel topping with a few tbs of flour and it is a lot easier. I think I’ll try this with white chips…yum!

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  17. I have been searching for something pumpkin to make for dessert for a family dinner this weekend (it’s Canadian Thanksgiving), and I think I’ve found it! OMG, this looks amazing!

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  18. Thankyou for sharing such a wonderful recipe! They taste as good as they smelt baking in the oven 🙂 It is the first time I have tried pumpkin in something sweet before (its not so common in the UK!)

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  19. Would it be okay to subsitute sweetened condensed milk for the heavy cream?

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    • Lauren — October 12th, 2012 @ 9:19 am

      I’ve never tried it, but I think it might work. But, after baking sweetened condensed milk, it tends to turn into caramel so the filling might not end up being so ooey and gooey.

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  20. I made these this weekend and they looked nothing like your picture. Mine was taller and more of a cake. What do you think went wrong? I bake a lot but this is strange.

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  21. I just made these and they are absolutely delicious. I used pecans instead of walnuts though.

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  22. We made these for breakfast this morning. They are amazing! I want to eat all of them. We disn’t make the cream chhese filling but I did spread cream cheese on when I ate one. I also accidently used sugar, not brown sugar on the crumb topping and it was still devine. So tasty!!

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  23. I’ve got a package of Caramel Bits — would those work instead of buying Kraft caramels to unwrap?

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