As soon as the calendar flips to September, the pumpkin craze has begun! (Well, if we’re being honest, some places were already selling pumpkin goodies in August!) This Chocolate Caramel Pumpkin Puff Brookie is the perfect recipe to kick off the Fall baking season. A delicious mix of a chocolate chip blondie and caramel pumpkin puff cookie…it’s heaven on a plate! Click below for a step by step video on how to put this amazing treat together!
Don’t forget to check the video description for the recipe, tools needed and gram conversion information.
Notes
See video in post for step by step instruction
Ingredients
Blondie:
- 1 1/2 cups (330g) brown sugar, packed
- 1/2 cup (114g) butter, melted
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups (188g) all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 ounces (180g) semisweet chocolate chips
Cookie:
- 1 box spice cake mix
- 1 15 oz (425g) can pumpkin puree
- 6 ounces (180g) caramel or butterscotch chips
Instructions
- Preheat oven to 350
For Blondie portion:
- In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips.
- Spread into a greased 13-in. x 9-in. baking pan and set aside momentarily.
Cookie portion:
- In a bowl, combine cake mix, pumpkin and chips.
- Grab the blondie pan and spread the pumpkin mixture evenly over the top.
- Bake for 40-50 minutes depending on your oven at 350 until center comes out clean with toothpick.
- Cool on wire rack. Makes 36 bars. (3 lines across, 12 lines up and down)
© 2024 Mrs Kringles Kitchen
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