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

 

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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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  1. This is CRAZY. Maybe SINFUL as well. You better send it over to me. 🙂

    Reply
  2. Someone just told me about your blog and also “Cooking With Mr. C.” on Facebook also a blog. I just “Liked” his Facebook page and came to your site. It’s terrific. I love when people share blogs with each other. Denise

    Reply
  3. Lauren, wanted to let you know I made these for Thanksgiving this year, and they were *fabulous*!! I used a mixture of chopped walnuts and pecans and added them into the batter instead of layering them, but other than that (and probably a few more chocolate chips), followed your recipe exactly. I will absolutely make these delectable goodies again. Thank you!

    Reply
  4. These are totally amazing! Easy and delicious! Perfect for Fall baking!

    Reply
  5. These looked delicious so I made them today. They taste good but came out more like a cake then a blondie consistency. Thank you for sharing though!

    Reply
  6. Hello, I made these a couple of weeks ago, and while they were amazing, they were more like a cake, not a brownie/blondie texture. Any thoughts on why? Trust me, it didn’t stop us from devouring them, but I may try them again, and see if I can get the blondie texture. Thanks for the recipe!

    Reply
  7. I am going to try this it really looks good. I have to find a way to save it.

    Reply
  8. Wow, these look and sound heavenly!! Getting me ready for the baking holiday season!!

    Reply

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