I was supposed to have the day off today, but that doesn’t seem to happen for me lately! Joys of being in the restaurant business I guess, so far to make up for it I have spent the night browning butter, making salted caramel, and finishing off these pumpkin blondies. Hey pumpkin is a vegetable, right? Thats what I tell myself anyways.
I really should be out running or cleaning out my closet. I am off to Vegas the first weekend of november with ma girlfriends, and I won’t lie I can’t wait! There is about 10 of us going so it should be a fabulous trip. Can’t wait for saturday buffet with endless mimosas, one of my favorite parts of Vegas.
Enough about Vegas, I had a half can of pumpkin open leftover from this recipe. So I had to use it up.
The other week I saw some apple blondies on Shugary Sweets and I fell in love. Well I went to make the blondies but didn’t have apples on hand, so I decided I would make another fall flavor, pumpkin, and still make that gorgeous caramel buttercream.
These blondies were super easy to whip up, I prefer to eat them chilled. Really good that way, my sister liked them frozen the best. Pumpkin, salted caramel, heath bits, and salted caramel buttercream? Hello does life get much better?! I think NOT!
Make these, you will enjoy them 🙂
Carmel Buttercream: Shugary Sweets