These pumpkin blondies are the ideal treat for autumn because they are loaded with caramel sauce, chocolate chips, butterscotch chips, and crunchy hazelnuts.
Preheat the oven to 350 degrees F (175 degrees C).
Spray a 9×13-inch baking dish with nonstick cooking spray.
Whisk flour pumpkin pie spice cinnamon sugar and salt together in a large bowl.
Beat butter brown sugar and white sugar together in the bowl of an electric stand mixer until creamy.
Beat in eggs and vanilla extract until creamy.
Beat in pumpkin until combined.
Mix in flour mixture.
Stir in chocolate chips butterscotch chips and hazelnuts.
Spread 1/2 the batter into the bottom of the prepared baking dish.
Bake in the preheated oven for 10 minutes.
Remove from the oven and spread caramel sauce over the top.
Top with remaining batter.