Of course I went in all psyched up to find a new recipe that would fit in amongst our yearly pie assortment...you know about my deep love of pie, right? Well, sometimes we have to adapt...annaDishes was my assigned blog for this month—and she doesn't have any pie recipes on her blog! After the nervous sweats died down (what, no pie!?), I went hunting again...with a fresh perspective.
Although pie is first and foremost in my choices of Thansgiving dessert, lately I've been opening my mind to the possibility of another dessert (or two) alongside the pie. I thought about making Anna's Triple Chocolate Pumpkin Brownies or maybe her Grammy's Hermits, but in the end it was her Maple Caramel Sea Salt Blondies that won my heart.
I have to admit, they were pretty wonderful; they would definitely hold their own in any holiday dessert spread. As soon as I replenish my maple syrup stock, I'll be making Anna's original version, as well.
Pumpkin Caramel Sea Salt Blondies
Pockets of caramel and chocolate complement the rich taste of brown sugar mingling with seasonal pumpkin in these blondies that are special enough to earn a place at your holiday table.
Prep Time: 5 minutes
Cook Time: 20-25 minutes
Keywords: bake dessert vegetarian nut-free pumpkin caramel chocolate Thanksgiving bars American fall
Ingredients (9 large or 16 small blondies)
- 4 ounces (8 tablespoons / 1 stick) unsalted butter, melted
- 1 cup brown sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup + 3 tablespoons all-purpose flour
- 1/4 teaspoon fine sea salt (or 1/2 teaspoon flaked or coarse sea salt)
- 1/4 cup chocolate chips (milk, semi-sweet, or dark)
- 8 soft caramels, quartered (~2 1/2 ounces or a heaping 1/4 cup)
- flaked or coarse sea salt
Preheat oven to 350° F. Grease an 8"x8" baking pan (then line with parchment paper if you wish).
Combine melted butter and sugar and mix until smooth, then beat in the pumpkin, egg, and vanilla. Stir in the flour and salt until just combined. Fold in the chocolate chips and caramel pieces.
Pour into prepared pan, then slide into preheated oven and bake for 20-25 minutes, or until set in the middle. Set the pan on a wire rack, sprinkle with coarse of flaked sea salt, then allow to cool.
If you'd like, try topping your cooled blondies with some chocolate or caramel icing/frosting before sprinkling on the sea salt.
Anna's original recipe used maple syrup instead of pumpkin, which I can't wait to try. She also used milk chocolate chips which I has every intention of using, as well...until I realized that somebody had raided the pantry and there were none to be found (they would be equally wonderful here). Anna also topped hers in melted milk chocolate chips before sprinkling on the salt.
I'm a lifelong mystery-lover, my favorite board game is CLUE, and I'm a believer that there's no better way to get to know somebody than through food—is there any doubt that I enjoy this event!?
Today is reveal day, and this month's theme is: Pie and Other Thanksgiving Desserts. Join me in reading about the food hunted down this month in the #bloggerCLUE member's kitchens!
- Aunt Orlean's Pie Dough by Stacy from Food Lust People Love
- Bacon and Leek Quiche by Sue from A Palatable Pastime
- Black Forest Fruit Pie by Stacy from Food Lust People Love
- Brownie Pecan Pie by Christiane from Taking on Magazines
- Cast Iron Apple Pie by Lisa from Suburban Gourmet
- Cauliflower and Leek Quiche by Wendy from A Day in the Life on the Farm
- Chocolate Bourbon Pecan Pie by Aly from Cooking in Stilettos
- Classic Pumpkin Pie by Jean from Lemons and Anchovies
- Fig and Caramelized Onion Crostini by Christy from Confessions of a Culinary Diva
- Five Spice Apple Pie by Kate from Kate's Kitchen
- French Silk Pie with Frangelico by Christiane from Taking on Magazines
- Lemon Almond Cake by Azmina from Lawyer Loves Lunch
- Lemon Icebox Pie by Kathy from A Spoonful of Thyme
- Pumpkin Caramel Sea Salt Blondies by Heather from All Roads Lead to the Kitchen
- Pumpkin Cheesecake Pie by Kelli from Kelli's Kitchen
- Pumpkin Pie Ice Cream by Debra from Eliot's Eats
- Roasted Butternut Squash Dip by Anna from annaDishes
- Semisweet Chocolate Tart with Candied Pistachios by Liz from That Skinny Chick Can Bake
- Southern Buttermilk Pie by Lora from Cake Duchess
- Vegan Blueberry Cranberry Mini Cashew Icebox Cheesecakes by Kim from Liv Life