Wednesday, October 19, 2011

Pumpkin and Salted Caramel Blondies

This is my first pumpkin baking escapade!

And I finally tried substituting unsweetened applesauce for butter.  The original recipe called for two sticks of butter but I used one stick of "I Can't Believe It's Not Butter!" and 1/2 of a cup of applesauce.  I have never made this recipe before so I can't comment on any taste difference. But it tasted plenty sweet and delicious to me so I think I'll continue using this trick. Between substituting applesauce for butter, using Splenda and whole wheat flower, I'll give myself a pat on the back for cutting out hundreds of calories and making this recipe more healthy!

I would bake this again just to have my kitchen smell like comforting fall spices and warm caramel.  Oh, and because they were delicious. I wrapped some up for my grandmother to bring to my grandfather and apparently they didn't make it to him so I guess that's a good sign (either that or she left them in the car, but I'm choosing to think positive).

The only downside to these treats is that the caramel makes them SO sticky.  Though this makes for a tasty treat, they were a pain to cut and came out looking a little rough.  Therefore, I wouldn't bring these to a party because they just don't look pretty.  But there's nothing wrong with some ugly deliciousness between friends and family :) After they taste these, I promise they'll forgive you!

I think these taste best warmed in the microwave for about 30 seconds with a little bit of ice cream or whipped cream (I use the fat free stuff so I can go whipped CrAzY!). Enjoy!

Pumpkin and Salted Caramel Blondies (from baked bree)
  • 2 cups flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 stick room temperature butter(or margarine for baking)
  • 1 1/4 cups brown sugar (I used 1 1/8 cup of brown sugar Splenda blend)
  • 1 large egg
  • 2 teaspoons vanilla
  • 1 cup pumpkin puree
  • 1 cup store bought caramel sauce with 1 teaspoon sea salt
  1. Combine flour, baking powder, cinnamon, and nutmeg.
  2. Cream together the butter and brown sugar until very light and fluffy, about 2 minutes. Add the egg and vanilla.
  3. Add the pumpkin puree. Add the reserved flour mixture slowly, and stop when the batter is just combined.
  4. Spray a 8×8 baking dish with cooking spray. Add half of the batter and bake in a preheated 350 degree oven for 12 minutes.
  5. Pour over the caramel sauce.
  6. Cover the caramel with the remaining batter.
  7. Return the blondies to the oven and bake for another 40-50 minutes. A toothpick should come out clean. Let the blondies cool before cutting. 

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