Loaded Pumpkin Blondies

Move over pumpkin cookies because I’ve got something even better. Loaded Pumpkin Blondies. My favorite! I really wanted to make a pumpkin recipe this week for Lee’s Marketplace and am so glad I chose this one. 13 out of 17 ingredients are on sale! Now don’t freak out over the 17 ingredients! They are called “loaded” for a reason and are so easy to throw together. Need to clean out all of your baking chips? This recipe is for you! They are “loaded” with white chocolate chips, semi-sweet chocolate chips, toffee pieces and caramel. If you like nuts you could totally add those too! They turn out so ooey gooey and have been known to turn pumpkin haters into lovers. You have to add these to your fall baking list! (Sponsored post for Lee’s)

Items on sale at Lee’s October 8-14: flour, cinnamon, nutmeg, cloves, butter, brown sugar, sugar, eggs, vanilla, pumpkin, white chocolate chips, semi-sweet chocolate chips, evaporated milk

Loaded Pumpkin Blondies

  • Servings: 12+
  • Difficulty: moderate
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Ingredients

2 1/2 C flour
2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1/2 tsp baking soda
1/4 tsp salt
1 C butter, melted
1 C brown sugar
1/2 C granulated sugar
1 egg
1 tsp vanilla
1 (15 oz) can pumpkin purée
1/2 C white chocolate chips
1/2 C semi-sweet chocolate chips
1/2 C toffee pieces
1 bag (11 oz) caramels, unwrapped
1/3 C evaporated milk

Directions

Preheat oven to 350. Prepare 9×13 pan with cooking spray or line with parchment paper.

In a bowl, combine flour, cinnamon, nutmeg, cloves, baking soda, and salt. In a stand mixer, combine the butter and both sugars. Add egg, vanilla, then pumpkin. Add in dry ingredients and mix until just combined. Fold in the white and semi-sweet chips and toffee pieces.

Pour 2/3 mixture into prepared pan. Use a spatula to spread thick mixture to the edges. Bake for 10 minutes.

Meanwhile, combine caramels and evaporated milk in a small saucepan over medium heat. Cook, stirring often, until caramels melt and mixture is smooth.

Pour caramel sauce over the blondies (that have baked for 10 minutes) then add remaining batter to the top by spoonfuls. Bake an additional 30 minutes or until cooked through. Let cool before serving.

**Note: You can replace caramels and evaporated milk with your favorite caramel sauce. You’ll need about 3/4-1 cup.

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