Indulge in the warm embrace of fall with these decadent Caramel-Pumpkin Blondies. A symphony of pumpkin spice, rich caramel, and crunchy hazelnuts creates a truly unforgettable treat. These blondies are delightfully forgiving, inviting you to experiment and make them your own.

Follow The Directions

01

Step

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan to prevent sticking. (5 minutes)

02

Step

In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon sugar, and salt. Set aside. (5 minutes)

03

Step

In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. (5 minutes)

04

Step

Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree until well combined. (3 minutes)

05

Step

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (3 minutes)

06

Step

Fold in the chocolate chips, butterscotch chips, and toasted hazelnuts. (2 minutes)

07

Step

Spread half of the batter evenly into the prepared baking pan. (2 minutes)

08

Step

Bake in the preheated oven for 10 minutes. Remove from oven and drizzle caramel sauce evenly over the partially baked blondie layer. (12 minutes)

09

Step

Carefully dollop the remaining batter over the caramel layer, gently spreading to cover. It's okay if the caramel peeks through in spots. (5 minutes)

10

Step

Return to the oven and bake for another 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with moist crumbs. (35 minutes)