Pumpkin Caramel Blondies

In the category of things I know well : People mess up. Things go wrong. Life goes on.

Stuff won’t always go as you plan. But every now and again, you can get away with fudging it.

Like when you underestimate how much time caramel candies need on the stove when deciding that you absolutely have time to make them before you have to leave for an appointment. Wrong.

Just FYI, they’re not difficult, but they’re not a 20 minute throw-together project either. So you take them off the heat before you’re supposed to… and no, they don’t eventually firm up, even if you stick them in the freezer. If you stick them in the freezer, you end up with really cold, sticky goo.

But, when that cold, sticky goo meets blondie batter,  the dessert stars align or something. People think you’re a gosh darn pastry chef… and who would you be to tell them otherwise? By this point, the fact that these brilliant golden blondies your coworkers are devouring came about simply because you can’t accept defeat is completely irrelevant.


Start by making this pumpkin caramel according to plan–but stop like 10 to 20 minutes before you’re supposed to, let caramel cool into a gooey, semi-firm glob. Prepare the batter for a basic blondie recipe. Spread half in an 8×8 baking pan, stretch the pumpkin caramel glob over top… as best as you can. Top with the remaining blondie batter and sprinkle with cinnamon sugar. Bake it. Eat it. Share it. Done.

Or you could just do everything right the first time around, have pumpkin caramels and save yourself some butter and heartbreak. That works too.




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