Caramel Filled Pumpkin Blondies

In MURPHY’S SECRET, Talley stress-baked brownies to soften a tough conversation with Whit. Although she used a boxed chocolate brownie mix, I’ve tested something much better. Hope you enjoy them. This recipe originated from Lauren’s Latest. You can check out her fabulous recipes at her site. I decalorized and simplified her recipe by substituting brown sugar with Truvia Brown Sugar and the bag of caramels and cream with Smucker’s Sugar-free Caramel Syrup.
Brownie Ingredients

  • ¾ cup butter, softened
  • 1 cup packed brown sugar (I used ½ c Truvia Brown Sugar Blend per package directions)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 ¾ cup all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

Filling Ingredients

  • ½ cup chopped nuts (optional)
  • ¼ cup semi-sweet chocolate chips (my family prefers dark chocolate)
  • 11-ounce bag of caramels, unwrapped (substituted as indicated below)
  • ¼ cup heavy cream (Substituted as indicated below)

Omit cream and caramels and substitute with Smucker’s Sugar-free Caramel Syrup. The syrup eliminates unwrapping a bag of caramels, doesn’t need a cream thinner, nor does it require melting. I simply squirted it on top to cover the brownie layer. Easy-peasy.


  1. Preheat oven to 350°. Spray 9×13 pan with nonstick cooking spray and set aside.
  2. In large bowl, cream butter and sugar until light and fluffy.
  3. Stir in eggs, vanilla, and pumpkin until combined.
  4. Combine dry ingredients and stir to combine.
  5. Incorporate dry ingredients into wet ingredients, scraping sides to ensure smooth batter.
  6. Spread 2/3 of the batter into prepared pan.
  7. Sprinkle with chocolate chips.
  8. Squirt a thin layer of caramel sauce over chips and spread evenly with a spatula or butter knife.
  9. ** If using caramel candies, Place caramels and cream into a microwave-safe bowl and heat until melted, stopping every 20 seconds to stir.
  10. Pour melted caramels and cream mixture over chocolate chips and spread evenly.
  11. Place dollops of remaining batter over top of caramel. Smooth dolloped batter over top to cover.
  12. Bake for 25 minutes or until edges are golden brown.
  13. Cool completely before serving with a dollop of whipped topping.
  14. Enjoy