Pumpkin Blondies with Carmel Buttercream



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


  • Salted Caramel for drizzling
  • 1/2 cup Heath Bits



  1. Preheat oven to 350F and line a 9X9 pan with foil and grease heavily.
  2. 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

  1. 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.

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