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 🙂
Print
Print
PinIngredients
Pumpkin Blondies
- 1/2 cup unsalted butter
- 1/4 granulated sugar
- 3/4 brown sugar
- 1 tbsp vanilla
- 1/2 cup pumpkin
- 1 1/2 cup all purpose four
- 1 tsp baking soda
- 1/2 cup Heath Bits
Caramel Buttercream
- 1/2 cup unsalted butter, softened
- 2 cup powdered sugar
- 2 Tbsp caramel sauce
- 2 Tbsp heavy cream
Topping
- Salted Caramel for drizzling
- 1/2 cup Heath Bits
Instructions
Blondies
- Preheat oven to 350F and line a 9X9 pan with foil and grease heavily.
- In the bowl of an electric mixer combine butter and sugars for 3-4 minutes. Add in vanilla and pumpkin. Mix in flour and baking soda just until combined, fold in heath bits. Bake for 22-25 minutes, or until toothpick inserted comes out clean.
Caramel Buttercream
- In the bowl of a stand mixer beat butter and powdered sugar together for 3 minutes. Add in caramel sauce and heavy cream beat until smooth. Spread on top of cooled blondies. Drizzle salted caramel on top of frosting and sprinkle Heath bits on top.
Carmel Buttercream: Shugary Sweets
Wow! I have a can of pumpkin just waiting for this recipe!
Yes Arthur! LMK if you make them 🙂
These look gorgeous! I have a pumpkin blondie coming up soon. I should have put that buttercream on it 🙂
Omigosh yum! I love that you put Heath bits in these!
Heath bits make everything better, right?! LOL
These look awesome. I have some pumpkin I need to use up.. these might be the recipe!
LMK if you try them 🙂
Oh my goooodness this looks amazing. Need to make these soon!
Thanks Rachel 🙂
That buttercream – to die for!
Oh Dorothy it was!
Can you tell us how you get such clean edges? Are you using hot water?
I didn’t use hot water, although that would work- I just wiped the knife clean with a napkin before each swipe. Hope this helps Moriah 🙂
These blondies are making me wish I had a half a can of pumpkin in the fridge!
Haha 🙂 Thanks Nicole!
This looks like THE perfect pumpkin treat for this fall! I love that caramel buttercream – to die for!
Thanks Julie 🙂
I tell myself that all the time too…that pumpkin is a veggie…as I’m downing about a dozen of whatever pumpkin treat is calling my name from the kitchen. It’s very dangerous…pumpkin. And, now you added caramel to these babies… oh my! I’m in trouble! Becz I have to have these asap!!!! (=
Haha thanks Gloria!
First of all, these look gorgeous!! And secondly, get in my belly!! Mmmm!!
Have fun in Vegas! It sounds like you need a vacation! And I need these blondies. Blondies, pumpkin, and caramel are some of my favorite things in life!
Yes Laura, I am SOO excited for Vegas 🙂