Loaded Caramel Pumpkin Blondies
2½ cups flour
2 teaspoons cinnamon
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon nutmeg
Dash of cloves
1 cup butter, melted
1 cup brown sugar
½ cup granulated sugar
1 egg, lightly beaten
1 teaspoon vanilla
1 can (15 oz) pumpkin puree
1 cup Pumpkin Spice Hershey’s Kisses, roughly chopped (about 28)Beth used Tollhouse Caramel filled Baking morsels, whole½ cup white chocolate chips Beth used Pumpkin Spice chips
½ cup semi-sweet chocolate chips
½ cup toffee pieces
1 bag (11 oz) caramels, unwrapped
⅓ cup evaporated milk
1. Preheat the oven to 350°F. Line a 9x13-inch baking dish with parchment paper or spray with non-stick cooking spray.
2. In a bowl, combine the flour, cinnamon, baking soda, salt, nutmeg and cloves. In another bowl, combine the butter, brown sugar and granulated sugar. Stir in the egg and vanilla, then add in the pumpkin. Add in the dry ingredients and stir just until combined. Add in the chopped Hershey’s Kisses, white chocolate chips, semi-sweet chocolate chips and toffee pieces.
3. Pour about ⅔ of the mixture into the prepared pan. The mixture will be fairly thick – use a spatula to spread the mixture to the edges. Bake in the preheated oven for 10 minutes.
4. While the blondies are baking, combine the caramels and evaporated milk in a small saucepan over medium heat. Cook, stirring often, until the caramels are melted and the mixture is smooth.
5. After the blondies have baked for 10 minutes, remove and carefully pour the caramel over the top. Take the remaining dough and drop by spoonfuls over the top of the caramel. Return the pan to the oven and let bake an additional 30 minutes, or until cooked through.
6. Let cool completely before slicing and serving.