Fall is for baking. So last Friday, without any special occasion, I decided to bake a batch of these pumpkin salted caramel blondies, and the sea salt really gives it that something extra. I should have let the first half bake longer to solidify and heated up the caramel first to liquify before layering. If you like pumpkin bread and caramel and salt (mmm), you’ll like these. Next time, I’m going to have to try my hand at the homemade caramel sauce! Added bonus: my kitchen smelled wonderful.

Caramel before lick.

Caramel after lick.

-wonderland sam

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