Chocolate Caramel Toffee Pumpkin Blondies
semi-sweet chocolate chips
Stonewall Kitchen Sea Salt Caramel Sauce
Preheat the oven to 350. Spray a 9×13 pan with non-stick spray or with a layer of parchment paper. I really recommend using the parchment paper for this recipe!
In a bowl, mix flour, cinnamon, baking soda, salt, nutmeg, and cloves.
In a second bowl mix melted butter and sugars.
Add egg and vanilla and mix well.
Mix the pumpkin into the butter and sugar mixture.
Combine the dry ingredients with the wet ingredients mixing well.
Gently mix in chocolate chips and the toffee.
Pour about half of the mixture into your prepared pan and cook for 12 minutes.
Remove from the oven and pour the caramel on top of the blondies.
Spoon the remaining batter on top of the caramel and return to the oven and bake for an additional 35 minutes.
Let cool completely before cutting.