Sunken Punkin Bites

Flour & Fame
by Flour & Fame
16 Bites
1 hr 10 min

I love using pumpkin as much as possible in fall, but sometimes it can be tricky to come up with creative ways to spice up this overly saturated autumn ingredient. This year, I created what I called my Sunken Punkin Bites! They are not quite a blondie and not quite a cake. These chewy pumpkin bites have dollops of homemade salted caramel swirled throughout that create gooey pockets. The bites store extremely well and the caramel and pumpkin help retain a moist texture that lasts almost a week (if they make it that long). They are easy to make and a great fall tray back to try this season.

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Recipe details
  • 16  Bites
  • Prep time: 40 Minutes Cook time: 30 Minutes Total time: 1 hr 10 min
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  • ¾ cup Granulated Sugar
  • 1 tablespoon Fresh Lemon Juice
  • ¼ cup Water
  • ¼ cup Heavy Whipping Cream
  • 2 tablespoons Unsalted Butter (room temperature)
  • 1 teaspoon Sea Salt Flakes
  • ½ cup Pumpkin Purée
  • ½ teaspoon Ground Cinnamon
  • ¼ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cloves
  • 1 ¾ sticks Unsalted Butter (room temperature)
  • ¼ cup Light Brown Sugar (packed)
  • 1 cup Granulated Sugar
  • 3 large Eggs (room temperature)
  • 1 teaspoonVanilla Extract
  • 1 teaspoon Kosher Salt
  • 1 cup All-purpose Flour

Whisk sugar, lemon juice and water in a medium saucepan and bring to boil over medium heat, stirring until sugar is dissolved, about 4 minutes. You can occasionally stir or use a heat resistant food brush to ensure sugar around the edge doesn’t burn. Once mixture reaches a dark amber, remove from heat, about 10-15 minutes. Watch this part closely as it can burn in a second. This depends on your burner temperature and on cooler days it’s sometimes taken me closer to 18 minutes.
Immediately add cream and butter, whisking until completely incorporated and caramel is glossy. Add sea salt flakes, combine and let cool at room temperature.
Preheat oven to 350° F and place rack in the center of the oven. Cut an 8x12-inch parchment paper rectangle and place inside baking dish so that two sides of the baking dish have parchment paper with an overhang. This will ensure an easy release! Set aside.
Combine pumpkin, cinnamon, nutmeg and cloves in a heat resistant bowl or liquid measuring cup. Set aside.
Melt butter in small saucepan over low heat. Mix frequently, making sure not to brown or boil butter. Once melted, pour hot butter over pumpkin and spice mixture and mix together with fork until combined. The moisture from the pumpkin will cause some separation which is fine. Set aside.
Using a stand mixer with a paddle attachment or a hand mixer, combine sugars, eggs, vanilla extract and salt in a large bowl on medium speed until very thick, about 5 minutes. With mixer going, slowly stream in the cooled, pumpkin butter mixture until smooth. Sift flour over mixture and gently fold in with a rubber spatula until combined. Pour batter into prepared baking dish, spreading evenly with rubber spatula, making sure to get the batter in the corners.
Bake bites for 12 minutes. Remove from oven and using a spoon, dollop caramel sauce over batter. The spots don’t need to be even in spacing or size, just ensure there are spots all over the batter. Use a toothpick or knife to swirl the caramel sauce creating a paisley-inspired pattern. Return to oven for an additional 15-18 minutes, until a toothpick comes out clean.
Cool in the baking dish for at least 30 minutes before serving. Run butter knife along two edges of pan where bites are not up against parchment paper. Carefully lift parchment paper up to remove bites.
Store leftovers in wrapped plastic or airtight container at room temperature.
Flour & Fame
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