1 cup unsalted butter, melted and cooled to room temperature
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 egg, room temperature
2 teaspoons vanilla extract
1 (15-ounce) can pure pumpkin puree (about 2 cups)
24 Pumpkin Spice Oreo cookies or use any Oreo cookie of your choice
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1/4 cup caramel sauce (homemade or store bought)
1-2 teaspoon of heavy cream
pinch of salt
caramel sauce homemade or store bought)
Preheat oven to 350 degrees F. Line a 9 x13 baking pan with parchment paper, with enough to hang over the sides and set aside.
In a medium bowl, whisk together the flour, cinnamon, pumpkin pie spice and salt. Set aside.
In a large bowl, whisk together the melted butter with both sugars until completely smooth and no lumps remain. Add in the egg and whisk until fully mixed in. Add the pumpkin and vanilla extract whisk to fully incorporate. Add the flour mixture to the batter and, using a rubber spatula, fold the mixture until combined and no pockets of flour remain.
Lay cookies at the bottom of the lined baking pan. Pour batter over cookies, spreading evenly.
Bake until a thin knife inserted into the center comes out clean, 35 to 40 minutes. Set the pan on a wire rack to cool completely, then use the parchment handles to lift the bars out of the pan and cut into squares. Can be stored in an airtight container at room temperature for up to 5 days.
Make the frosting
In a large mixing bowl, beat together the butter, sugar, and salt until smooth. Add the caramel sauce then beat until light and fluffy. Spread onto cooled blondies.
Top with caramel sauce.
* Use any other Oreo cookie if you can't find the Pumpkin Spice ones