Gooey and juicy pumpkin blondies with a salty caramel sauce are a great fall treat. They feature Pumkin Hershey Kisses, which just melt adorably inside.
Dry cake ingredients (or 1 box of yellow cake mix)
1 ½cupsgranulated sugar
2 ½cupsall-purpose flour
2teaspoonsbaking powder
1teaspoonbaking soda
¼teaspoonsalt
Other ingredients
14ozsweetened condensed milk
3/4cupbuttermolten
3egg yolks
1tablespoonvanilla extract
1/4cupmilk
2cupspumpkin spice Hershey Kisses
Salted Caramelfor drizzling
Instructions
Preheat the oven to 350°F (180° C).
Mix together the dry ingredients for the cake in a bowl. If you use a box of cake mix, add the content to a bowl.
Add 1/2 of the sweetened condensed milk, egg yolks, vanilla essence and the molten butter and mix. Press half of the mixture into the bottom of a foil lined and well greased 9×13 baking dish.
Whisk the milk into the remaining batter and set aside.
Place the Pumpkin Kisses and remaining sweetened condensed milk into a microwave safe bowl, and heat for 1 minute. Stir until smooth and pour over the cake batter in the 9×13 baking dish.
Drop, by the spoonful, the remaining batter over top of the melted pumpkin slurry and spread it gently with a offset spatula.
Bake for 45 minutes.
The middle layer will remain soft and gooey, but the crust should be crisp and cooked.
Cool for 1 hour, then drizzle with salted caramel and enjoy!