These pumpkin caramel blondies are chewy and sweet with a surprising gooey center. This blondie batter is flavored with rich browned butter, organic pumpkin and dark chocolate chips, split in half by homemade, salty caramel. These have the consistency of a thick, softened cookie but are twice the fun in a compact bar.

These pumpkin caramel blondies are a great addition to a Christmas cookie box or a secondary dessert for Thanksgiving! Plus, they’re easy to travel with.

Equipment needed for pumpkin caramel blondies

Here’s what you need to make this recipe:

A 9-inch square metal pan – like this one. Using a glass one will greatly affect the bake, as it takes much longer to cool down once removed from the oven (which may over bake your blondies).
A stand mixer with beater attachment – you can also use a hand mixer.
A small saucepan – to make caramel and browned butter.
parchment paper – to line your pan. Do not use wax paper!

Ingredients needed for pumpkin caramel blondies

Here’s what to add to your grocery list:

granulated sugar and brown sugar
unsalted butter – we are going to brown our butter, and you need two full sticks
heavy cream – important to make our caramel. Half and half works fine too if that’s all you have on hand.
sea salt – I use fine sea salt in the actual blondies, and then Maldon flaky sea salt on top of the finished blondies.
1 egg
vanilla extract – I often use vanilla bean paste from Trader Joe’s.
ground cinnamon, clove, allspice and nutmeg (or opt for pumpkin pie spice)
pumpkin purée – I often like to get organic pumpkin purée as it tastes supreme!
all-purpose flour
baking powder
dark chocolate chips – but feel free to swap in milk chocolate or chopped pecans!

Tips for making pumpkin caramel brownies

Make the caramel ahead of time – you can make the caramel a few days beforehand if you like! Just stick it in the fridge and it will hold well. When you’re ready to start baking, pull it out so it can soften. You can also stick it in the microwave for 10 seconds to loosen it up to help you drizzle it.

Don’t overwork your blondie batter – it’s important to only mix the batter just until the flour is absorbed. If you keep going, you’ll overwork the gluten and make the mixture tough.

How to make pumpkin caramel blondies

Let’s make them together!

Step 1

Make the caramel. In a saucepan, add the sugar and heat over medium high heat. Stir occasionally and let it melt completely, about 4-5 minutes. It will look clumpy at first before it completely melts into liquid.

Remove the pan from the stove and immediately add the butter. It will bubble, but just stir until it is completely melted. Then stir in the heavy cream and the pinch of salt. Once combined, move the caramel to a heat-safe container. Cover it and let it cool to room temperature. It will thicken a lot as it cools.

Step 2

Make the browned butter. In a saucepan over medium-high heat, melt the unsalted butter. Stir frequently and wait for the butter to bubble, foam and turn golden brown, about 3-4 minutes. It will smell nutty and sweet. Remove from the stovetop and pour the butter into a heat-proof bowl, making sure to scrape any brown bits at the bottom of the pan. Place it in the fridge for 10-15 minutes to cool down to room temperature.

Step 3

Once the butter is cooled, add it to a stand mixer along with the granulated sugar and brown sugar. Beat on medium speed until combined, about 2 minutes. Then add the egg and vanilla extract. Beat the mixture for about 3-4 minutes, until the mixture is thick, fluffy and paler in color.

Step 4

Add all the spices and the pumpkin purée. Mix on medium until combined.

Step 5

Add in the flour, baking powder and salt. On low speed, mix the batter until just combined. Do not overwork it. Then add the chocolate chips and mix once more.

Step 6

Prepare to bake. In a parchment-lined square pan, spoon half of the batter into the pan and use a spatula or your fingers to smooth it into one, even layer. Then add most of the caramel on top (reserve some if you want to drizzle the top of the bars). Smooth it out carefully to reach the edges. Then add the second half of the blondie batter and spread it out evenly.

Step 7

Bake! Preheat the oven to 350℉. Place the pan in the fridge to chill for 15 minutes. Bake the blondies in the center rack for about 30-35 minutes, until the edges are set and the center wiggles just a tiny bit. Sprinkle the blondies with sea salt and let them cool completely. Drizzle the blondies with the remaining caramel and wait for that to set before slicing.

Storage and leftovers

Luckily, these pumpkin caramel blondies hold well in an air tight container for a week before they start to dry out. Leave them out at room temperature.

Other recipes to try

If you liked these pumpkin caramel blondies, check out these other great recipes:

Pumpkin Oatmeal Cream Pies with Buttercream

Banana Bread Blondies with Caramel Frosting

Vanilla Birthday Cake Blondies

Espresso Ghost Brownies with Buttercream

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