15 Servings
PREP TIME: 10 MINUTES
COOK TIME: 50 MINUTES
Ingredients:
FOR THE BASE:
1/2 cup unsalted butter
1/3 cup light brown sugar, packed
1 cup gluten free flour
1 tsp vanilla extract
½ teaspoon pumpkin pie spice
½ tsp salt
FOR THE TOPPINGS:
1 cup pumpkin puree
14 oz. can caramel sweetened condensed milk
1 cup chopped pecans, plus more to sprinkle on top
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp ground cloves
1 jar of caramel sauce (I used King's Cupboard Cream Caramel Sauce)
- Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a large mixing bowl, whisk together the butter and sugar until light and fluffy, approximately 2 minutes.
- Add the flour, pumpkin pie spice, and salt. Mix until combined.
- Press the mixture into the bottom of the prepared pan.
- In a separate bowl, mix the pumpkin puree, sweetened condensed milk and spices (cinnamon, nutmeg, ginger, and cloves). Stir until smooth.
- Carefully spoon or drizzle the pumpkin mixture over the base.
- Evenly scatter the chopped pecans over the pumpkin layer.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (but not wet batter).
- Allow the brownies to cool completely in the pan on a wire rack. Drizzle caramel over before slicing into squares.
- Once cooled, remove from the pan using the parchment paper overhang, slice into squares, and enjoy!
- Store in the fridge until serving.