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November 15, 2011 4 Comments

Ooey Gooey Caramel Pumpkin Blondies (Reduced Fat & 178 calories)

On this gorgeous weekend in the tri-state region, I hung out with my friend, ran my errands, spent quality time with my dad, and enjoyed 2 fun days with my husband.  It was a busy, yet relaxing weekend which is just how I like it.pumpkin blondie 002

Sunday I was in the mood to bake and opted for those Ooey Gooey Pumpkin Caramel Blondies featured on Lauren’s Latest.  Although the original recipe looks uh-mazing, I wanted to tweak the recipe and lower the fat. pumpkin blondie 014
The major change was in the caramel sauce.  For the sauce, I skipped using caramel candy and heavy cream, and instead opted to make my own caramel sauce from scratch using regular evaporated milk.  pumpkin blondie 019
Although fattening, evaporated milk saves you 3 grams of fat per serving in comparison to heavy cream.  pumpkin blondie 011
This recipe is wonderful, however since the fat was lowered it wasn’t as gooey as I had hoped.  To correct this I would add 2 tbsp of butter in the caramel sauce, instead of 1.  In addition, I would consider increasing the evaporated milk by a couple tablespoons, and thus use 1/2 cup of evaporated milk instead of 1/3 cup.  As always, suggestions and feedback are always welcome.  pumpkin blondie 047

NUTRITION:
Pumpkin is rich in Vitamin A and Fiber.  Whole Wheat Pastry Flour adds protein and fiber to this recipe.  Walnuts are an excellent source of Omega 3 Fatty Acids.  Semisweet Chocolate Chips add some antioxidants to these blondies.



MODIFICATIONS I MADE:

  • I used 2/3’s of the original recipe.
  • Instead of using all white flour, I used 1/2 a cup of whole wheat pastry flour.
  • 2/3’s of the recipe calls for 8 tbsp of butter, I lowered this to 6 tbsp.
  • For the caramel sauce, I didn’t use package caramels and heavy cream, instead I made my own caramel sauce using butter, sugar, and evaporated milk.    


APPROXIMATE NUTRITION PER SERVING
(yields 16 squares)

  • Calories: 178 cals
  • Fat: 8 g
  • Saturated Fat: 4.6 g
  • Carbs: 32 g
  • Protein: 2.8 g
  • Fiber: 0.8 g


OOEY GOOEY CARAMEL PUMPKIN BLONDIES (REDUCED FAT)
(mostly adapted by Lauren’s Latest)
~ yields x @ 350 degrees using a 8″ x 8″ baking tray
~ fat reduced by 33%; saturated fat reduced by 14%; calories reduced by 23%

INGREDIENTS:
for the blondies:

  • Unsalted Butter – 6 tbsp (room temperature)
  • Brown Sugar – 2/3 cup
  • Eggs – 1 egg + 2 tbsp
  • Vanilla Extract – 1 tsp
  • Pure Pumpkin Puree – 2/3 cup
  • Cinnamon – 2/3 tsp
  • Nutmeg – 1/3 tsp
  • Whole Wheat Pastry Flour – 1/2 cup
  • All Purpose White Flour – 1/2 cup + 2 tbsp + 2/3 tsp
  • Baking Soda – 2/3 tsp
  • Salt – 1/4 tsp

for the filling:

  • Walnuts – 1/4 cup (chopped)
  • Semisweet Chocolate Chips – 2 tbsp + 2/3 tsp
  • Reduced Fat Caramel Sauce

for the Caramel Sauce

  • Sugar – 1/2 cup
  • Water – 2 tbsp
  • Evaporated Milk – 1/3 cup (may want to increase to 1/2 cup)
  • Unsalted Butter – 1 tbsp (may want to increase to 2 tbsp)
  • Vanilla Extract – 1/2 tsp


DIRECTIONS:

1. Preheat oven to 350 degrees.blondies 073

2. Grease an 8” x 8” baking dish.pumpkin blondie 053
For the Blondies
3. Cream the butter and brown sugar until creamy and light.pumpkin blondie 058

4. Add the eggs, pumpkin puree, and vanilla extract.pumpkin blondie 060
5. Blend until well incorporated.pumpkin blondie 062
6. Add the dry ingredients… cinnamon, nutmeg, whole wheat pastry flour, white flour, baking soda and salt.  pumpkin blondie 064
7. Combine until well incorporated, do not overmix.pumpkin blondie 065
8. Spread 2/3’s of the blondie layer into the baking dish.pumpkin blondie 068
9. Add chopped walnuts.pumpkin blondie 072
10. Add semisweet chocolate chips.pumpkin blondie 074
For the Caramel Sauce:
11. Heat a pot on medium heat – add 1/2 cup of sugar and water.  Allow the sugar and water to come to a boil.  Stir occasionally.  pumpkin blondie 075

12. Stay close, the color will slowly change.
pumpkin blondie 080pumpkin blondie 081

pumpkin blondie 082pumpkin blondie 083
13. Once it changes to a maple color, turn off the stove and set aside.pumpkin blondie 085
14. Slowly add the evaporated milk and stir at the same time.  Keep your face away – it will vigorously bubble away.pumpkin blondie 086
15. Stir and add butter.pumpkin blondie 088
16. Add vanilla extract and stir.pumpkin blondie 089
17. Carefully top the batter, nuts, and chips with caramel sauce.pumpkin blondie 091
18. Now add the remaining 1/3 of the batter.pumpkin blondie 092
19. Spread.pumpkin blondie 093
20. Into the oven for 23 minutes exactly, more or less.pumpkin blondie 094
21. This is what you should have.pumpkin blondie 095
22. Allow the blondies to cool and then cut into 16 pieces.  pumpkin blondie 098

OVERALL RATING: 4 / 5

These caramel pumpkin blondies tasted very good, the trick is to microwave them for about 20 to 30 seconds so they can truly be ooey gooey and delicious.  Since this was a reduced fat recipe, I cut the fat out but I sure did miss the ooey and gooeyness.  Going forward I will add that extra tablespoon of butter in the caramel sauce, in addition to more evaporated milk (suggestions in the recipe above).  If you make these, please tell me what your thoughts are and what alterations you made, if any.



TELL ME: Have you made the original recipe – Ooey Gooey Caramel Pumpkin Blondies?  If so, what are your thoughts?

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Reader Interactions

Comments

  1. faseela says

    November 15, 2011 at 8:48 AM

    Awesome recipe……….

    Reply
  2. [email protected] Happily Ever Healthy says

    November 15, 2011 at 3:30 PM

    yum! You had me at pumpkin and blondie!

    Reply
  3. Lauren's Latest says

    November 16, 2011 at 4:27 PM

    Thanks for the links back! Hope you'll be able to make the original recipe soon!

    Reply
  4. Anonymous says

    November 17, 2011 at 11:42 PM

    This looks amazing , especially for Thanksgiving JC

    Reply

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