Well, it’s happened. Pumpkin has made an appearance in my kitchen, and it’s not leaving anytime soon! Despite the fact that it’s in the upper 80’s, possibly getting into the 90’s, it’s September and I’m ready for fall baking.
This is the longest I’ve held out on pumpkin baking for the last couple of years, so we’re diving in with no turning back. Since it’s the first pumpkin recipe of the season, it had to be a good one.
And it was. These loaded pumpkin blondies didn’t disappoint!
I actually had these pumpkin blondies on my baking list from last fall but never got around to them. I couldn’t let them get pushed aside this season, so they made their way to the top.
I can already tell you that they will be making another appearance before the season is over! These loaded pumpkin blondies are super easy to make and are packed with salted caramel, pecans, and lots of chocolate!
A combination of white chocolate and semi-sweet chocolate provide rich, creamy sweetness that accents the salted caramel perfectly. The salted caramel isn’t just a drizzle, it’s a whole layer that’s stuffed between the layers of blondie that starts to soak a little into the bottom layer as the bars bake.
Gooey caramel and melty chocolate. . .you really can’t go wrong when those two things are involved! The chopped pecans add a bit of nuttiness and texture to these soft bars.
Ready for fall, or not, you’ll want to make these bars soon!