These Pumpkin Blondies with Dulce de Leche Filling are such a decadent Fall treat! They're easy to make with a store-bought dulce de leche and they're the perfect Fall dessert!

So here's the cool think about pumpkin, you can usually get away with swapping pumpkin for butter! So I got out my favorite blondie recipe (which takes 2 sticks of butter) and swapped 1 stick out for some pumpkin. So not only do you get a pumpkin recipe, but it's a blondie with a little less butter too WIN WIN 🙂

So here's what you need to make Pumpkin Blondies with Dulce de Leche Filling:

1 stick of butter (½ cup) room temp
1 cup brown sugar
¼ cup white sugar
½ cup canned pumpkin puree (not pie filling)
2 eggs
2 teaspoon vanilla extract
½ teaspoon salt
1 teaspoon baking soda
2.5 cups of all purpose flour
2 teaspoon pumpkin pie spice
1 (13.4 ounce) can of La Lechera Dulce De Leche

First pre-heat your oven to 350 degrees and grease a 9x9 pan.

Then in the bowl of a stand mixer (here's mine), add your butter, pumpkin puree, and white and brown sugars together and beat for about 30 seconds or until it's light and fluffy. If you don't have a stand mixer, you can do this in a bowl with a hand beater. I had some help opening the butter. Because for some reason, my daughter Coco loves opening butter...really she just loves to do any cooking that she can 🙂

Here's what it should look like so far. (minus the tiny hand)

Then add in your 2 eggs and vanilla extract and beat again until combined.

Next you are going to add in your flour, salt, baking soda, and pumpkin spice seasoning. (oops I took the picture before adding the pumpkin spice...but it made it's way in there) Also, this is where I switch to the paddle attachment on my mixer. If you want one that has a scraper attachment that scrapes the bowl as it turns, HERE'S a link to the one that have. 🙂

Make sure you start your mixer on SLOOOW or you will have a flour explosion. So now your batter should be done and look like this. Don't worry, the DULCE DE LECHE part is coming soon!!!

So now you can pour about ⅔ of the batter into your greased pan. Bake for 15 minutes (it will not be completely cooked...that's ok)

Now here comes the best part...the DULCE DE LECHE from La Lechera! Open up your can of heavenly goodness and empty the entire contents (minus a spoonful for yourself) into a microwave safe bowl. Microwave for 45 seconds so it'll be easier to spread.

Go ahead and pour all of that onto your first baked blondie layer. Try to keep it away from the edges so it doesn't ooze out when you slice them later.

Now take the rest of your pumpkin spice batter and drop spoonfulls all over the top of the dulce de leche. It will look like a mess but that's ok. I just plopped it all over and then used my fingers to spread it around as best I could. It doesn't need to be perfect. We are going for taste here! 🙂

Now bake this at 350 for another 25 minutes and your done! Let them cool completely before slicing.

Side note: Anyone else's kids obsessed with oven mitts? lol This is Ash every time I take them out.

Here's the done deal!! They are ooey and gooey and everything that a dessert should be. I like to cut them into small (almost bite-sized) squares and keep them in the fridge for a special after-dinner treat!

I keep them in the fridge. That makes them easier to slice. 🙂 ENJOY!!!

Tip: serve these warm with a scoop of vanilla ice cream and you'll be in heaven!!

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