Pumpkin Spice Caramel Latte Blondies
Fudgy white chocolate blondies infused with espresso, pumpkin spice, and caramel drizzle.
In a nutshell: This authentic american pumpkin spice caramel latte blondies comes together in just 45 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
The ultimate autumn coffeehouse treat! Rich, fudgy blondies packed with white chocolate chips, real pumpkin puree, espresso powder, and salted caramel.
Key Equipment
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Chef's Pro-Tips
- Room Temperature Ingredients: Ensure butter and eggs are at true room temperature (around 68°F / 20°C) so the emulsion creams evenly without curdling.
- Do Not Overmix the Flour: Fold the dry ingredients just until no white streaks remain. Overworking gluten leads to dense, tough baked goods instead of tender, chewy crumbs.
- Cool Completely on Wire Rack: Baked bars and cookies continue setting internally from residual heat. Let them rest in the pan for 15 minutes before transferring to a cooling rack.
Ingredients
16
servings
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½ cup unsalted butter, melted
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1 cup brown sugar, packed
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½ cup canned pumpkin puree
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1 tbsp instant espresso powder
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1 ½ tsp pumpkin pie spice
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1 large egg
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1 cup all-purpose flour
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¾ cup white chocolate chips
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¼ cup salted caramel sauce, for drizzle
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Step-by-Step Instructions
Mix Wet Ingredients
Whisk melted butter, brown sugar, pumpkin puree, egg, and espresso powder until smooth.
Fold Dry & Chips
Stir in flour, pumpkin pie spice, and salt until just combined. Fold in white chocolate chips.
Bake & Drizzle
Spread batter into an 8x8 pan. Bake at 350°F (175°C) for 25 minutes. Drizzle with warm salted caramel.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
View on AmazonHamilton Beach 6-Speed Electric Hand Mixer
Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Not strongly. The tablespoon of instant espresso powder deepens the caramel and pumpkin flavors without making them taste like a latte.
Bake at 350°F for 25 minutes until the edges are set and the center looks just barely underdone. They finish setting as they cool, so rest them 15 minutes in the pan.
Yes. The blondies will still be delicious, just with a milder, sweeter pumpkin-caramel flavor instead of the latte depth.
Once completely cool, keep in an airtight container at room temperature for 3-4 days. The caramel drizzle stays neatest if they are not stacked.
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