- 20 Werther’s Original Pumpkin Spice Soft Caramels
- 2/3 cup softened butter
- 2 cups icing sugar
- 1 tbsp vanilla extract
- 2 large eggs
- 1 can (15 oz) 100% pure pumpkin
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
Preheat oven to 350°F. Grease 9- x 5-inch (2 L) loaf pan with parchment paper. Chop caramels into small pieces; set aside.
Using electric mixer, beat butter, icing sugar and vanilla on medium-high speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. In separate bowl, whisk together flour, baking soda, cinnamon and pumpkin pie spice; blend into pumpkin mixture just until combined. Stir in caramel pieces. Pour into prepared pan.
Bake for 85 to 90 minutes or until toothpick inserted into center comes out clean. Let cool in pan on rack for 15 minutes; transfer directly to rack. Let cool completely before slicing.
Substitute Werther’s Original Soft Crème Caramels for Pumpkin Spice Soft Caramels if desired.
Prep Time: 30 minutes
Number of portions: 1 loaf