Pumpkin Carmel Blondies

When I found this recipe it was titled Ooey Gooey Pumpkin Blondies, a pretty befitting name I think. These delectable little treats were super fun to make, and my faithful taste tester (she has such a hard job) was elated that its finally the time of year for all things pumpkin. These blondies have two versions for the carmel sauce that goes in the middle, so you can choose which to use. I of course chose the one that is infinitely harder to make, and infinitely easier to mess up, which I did on my first attempt.

Ingredients:
For the Blondies - 
3/4 cup butter, softened
1 cup brown sugar, packed
2 eggs
1 teaspoon vanilla
1 cup pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 3/4 cups flour (I used wheat, but you could also use half wheat, half white, or all white)
1 teaspoon baking soda
1/4 teaspoon salt

For the filling -
1/2 cup chopped walnuts or pecans
1/2 cup semi-sweet chocolate chips

For the carmel sauce -
Option 1 - easy
1 14oz package carmels
1/4 cup heavy cream
Option 2 - advanced
1/2 cup sugar
2 tablespoons water
1/2 cup evaporated milk
2 tablespoons butter
1/2 teaspoon vanilla

Begin by preheating the oven to 350 and greasing a 9x13 (or your choice) baking pan.

Cream the butter and brown sugar until light and fluffy. Add in the eggs, pumpkin puree, and vanilla until well combined. Add dry ingredients: flour, cinnamon, nutmeg, baking soda, and salt.Combine until mixed well, but don't over-mix.

Spread 2/3 of blondie mix into the bottom of your pan. Cover with chopped nuts and chocolates.

Option 1 of carmel sauce: 
Place cream and carmels into microwave save dish or stove-top pan and heat to melt at medium heat, stirring frequently, or about every 20 seconds in the microwave, until melted thoroughly.

Option 2 of carmel sauce: 
Heat a pot on medium heat, and add sugar and water. Allow mixture to boil, stirring occasionally.

After two minutes or so the color will begin to change, slowly at first. Once it has changed to a maple color turn off the stove and set the mixture aside to cool for a minute.

While stirring vigorously, slowly (very slowly) add the evaporated milk. The mixture will bubble. Stir Stir Stir.

Continue to stir while adding the butter and vanilla extract. Keep stirring.

Carefully pour the carmel mixture over the existing batter in the baking dish, and spread to cover. Then add remainder of blondie mixture over top of the carmel layer and carefully spread to cover.

Bake for 23 minutes or until toothpick inserted into the center comes out clean, save for a bit of carmel ;)

Let cool slightly before serving! *also pairs great with ice cream!*