Caramel Pumpkin Blondies
Butter (¾ cups)
Brown sugar (1 cup)
Vanilla extract (2 teaspoons)
Pumpkin puree (1 ¼ cups)
Cinnamon (1 teaspoon)
Nutmeg (½ teaspoon)
All purpose flour (1 ¾ cups)
Baking soda (1 teaspoon)
Salt (¼ teaspoon)
Walnuts (½ a cup)
Chocolate chips (¼ cup)
Melted caramel (1 cup)
Heavy cream (¼ cup)
Now that it is November, I find myself having the urge to consume all things pumpkin. From lattes to muffins, I’ve been falling into a pumpkin overload, and there is no way that I’m the only one. And now that Thanksgiving is approaching, pumpkin recipes are continuously appearing everywhere. That is why I decided to feature this fall-time favorite as the key ingredient this week. If you’re anything like me and have a sweet tooth, the opportunity to bake something delicious is one you rarely pass up. And when it comes to using pumpkin, the possibilities are endless. Here is a recipe for Caramel Pumpkin Blondies, a seasonal treat that I can assure you will not disappoint.
1. Preheat the oven to 350 degrees. Take a 9 x 13 pan and coat with a non-stick cooking spray. Set the pan aside for later.
2. In a large bowl, mix the butter and dark brown sugar until it is light and fluffy. A mixer can be used and will probably simplify the process, but I used a
whisk instead. After all, a little extra arm work never hurts!
3. Once the butter and sugar have reached a soft consistency, stir in eggs, vanilla and pumpkin and mix. Next, add the cinnamon, nutmeg, flour, baking soda and salt. Mix thoroughly. The batter will have a thick, almost dough-like texture after all of the ingredients are added.
4. Take the pan you set aside and pour about two-thirds of the batter into the pan. Once the batter is evenly spread, sprinkle the chocolate chips and walnuts on top for the filling.
5. In a smaller bowl, combine the caramel and heavy cream. You can use a bag of caramel candy, and melt it in a microwave-safe bowl. However, I find it easier to use caramel apple dip. It makes the preparation a lot easier.
6. After your caramel and heavy cream is stirred, evenly pour it over the chocolate chips and walnuts. Cover the caramel with the remaining batter. Try your best to spread the batter along the top to cover the filling. It can get a little tricky — I found the best way was to use a butter knife. Also, remember that it is OK if the caramel peaks through some parts of the blondie, but fully covering the filling would be ideal.
7. Place the pan in the oven for about 25 minutes, or until it becomes a golden brown color. When the time is up, be sure to poke it with a toothpick or fork to make sure your batter is fully cooked. Remember that your fork may come back up with caramel, but as long none of the batter remains on it, it is fully baked.
8. Let the blondies cool before you cut and serve. When they are fully cooled and ready to eat, serve them with ice cream, or top them off with whipped cream and enjoy!
Don’t live off campus? No worries. There are kitchenetts scattered across campus, including in the lounges of Townhouse South, Hausdoerffer, Phelps and Cromwell, available for use.