Chewy blondies with pumpkin, chocolate chips, and salted caramel, ideal for autumn gatherings.
# Ingredients:
→ Wet Ingredients
01 - ½ cup unsalted butter, melted
02 - ¾ cup light brown sugar, packed
03 - ¼ cup granulated sugar
04 - ½ cup pumpkin puree
05 - 1 large egg
06 - 2 tsp vanilla extract
→ Dry Ingredients
07 - 1½ cups all-purpose flour
08 - 1 tsp ground cinnamon
09 - ½ tsp ground nutmeg
10 - ¼ tsp ground ginger
11 - ¼ tsp ground cloves
12 - ½ tsp baking powder
13 - ½ tsp salt
→ Mix-ins
14 - ¾ cup semi-sweet chocolate chips
→ Salted Caramel
15 - ½ cup store-bought or homemade salted caramel sauce
16 - Flaky sea salt, for sprinkling
# Instructions:
01 - Preheat oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, ensuring an overhang for easy lifting.
02 - In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Incorporate the pumpkin puree, egg, and vanilla extract until thoroughly combined.
03 - In a separate bowl, whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking powder, and salt.
04 - Gradually fold the dry ingredients into the wet mixture until just incorporated. Avoid overmixing.
05 - Gently fold in the semi-sweet chocolate chips.
06 - Evenly spread the prepared batter into the lined baking pan.
07 - Drizzle the salted caramel sauce over the batter. Use a knife or skewer to artfully swirl the caramel into the batter.
08 - Sprinkle a light dusting of flaky sea salt over the surface.
09 - Bake for 28–32 minutes, or until a toothpick inserted into the center emerges with a few moist crumbs.
10 - Allow the blondies to cool completely in the pan before carefully lifting them out and cutting them into squares.
