Pumpkin Caramel Blondies

Pumpkin Caramel Blondies

We live in a world of great challenge and disagreement right now but at least we can all agree that everything is good about pumpkin and caramel right? Life’s simple pleasures are as important as ever to responsibly indulge in. These gooey and delicious squares are absolute perfection for Thanksgiving or anytime of the year really. These Pumpkin Caramel Blondies are a magical make ahead dessert and when properly wrapped and stored are great to have on hand in the freezer for impromptu company. The best way to freeze these is to first chill them in the fridge so they harden just enough to slice them with ease. Then freeze, pre sliced and well wrapped. Enjoy!

Pumpkin Caramel Blondies

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 24 bars


  • 2 ¾ cups brown sugar, packed
  • ¾ cups butter
  • ½ cup canned pumpkin
  • 2 large eggs 
  • 2 tsp vanilla extract
  • 3 ⅓ cups all-purpose gluten free flour
  • 1 tsp baking powder
  • 1 ½ tsp salt, divided
  • 1 tsp ground cinnamon
  • 1 ½ tsp pumpkin pie spice
  • 10 Werther's Original Soft Caramels (any soft caramels will do)
  • 2 tbsp heavy cream 


  1. Preheat oven to 350 ºF.

  2. Line a 13x9 inch baking pan with parchment paper and spray with non-stick cooking spray (the caramel can make this very sticky!)

  3. In a medium size pot, combine the brown sugar, butter and pumpkin. Cook over medium heat, stirring until all ingredients have melted and combined. Remove from heat and allow to cool.

  4. While the mixture is cooling, combine the flour, baking powder, 1 tsp salt, cinnamon and pumpkin pie spice. Stir well to combine.

  5. Once the liquid mixture has cooled, add the beaten eggs and vanilla extract and stir well to combine. It's important the mixture is cooled to avoid cooking the eggs when you add them. Next, add the liquid mixture to the flour mixture and stir until well combined, but do not over mix.

  6. Place the caramels and cream in a microwave-safe bowl. Cook on High for 1 minute, then stir. Cook on 50% power for 30 seconds, then stir again. Repeat at 50% power until thoroughly melted, being careful to avoid scorching.

  7. Scoop half the blondie batter into the prepared pan. Spread until mixture fully covers the bottom of the pan. Next, drizzle caramel sauce over blondie batter. Finally, scoop remaining blondie batter over the top of caramel, then spread to cover caramel.

  8. Bake for approximately 33-38 minutes or until top appears fully cooked and a knife inserted into the center comes out clean. Remove from oven and allow to cool prior to cutting.

  9. Serve at room temperature, or heat for 15-20 seconds in microwave to warm. If serving warm, top with a scoop of vanilla ice cream!

  10. Store tightly wrapped.

Recipe Notes

As an alternative, you can add in one cup of pecans, walnuts, chocolate chips, white chocolate chips or butterscotch chips!

Make sure to line and spray your pan. The caramel can cause sticking to the pan if not properly prepared. 

If you don't have caramels on hand, it's okay to skip them.

This recipe was adapted from love from the oven Pumpkin Blondies recipe.

If you like my Pumpkin Caramel Blondies recipe try:

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