For the blondies

1. Preheat the oven to 350 F and line a 7×5.5″  baking dish (see notes for alternatives) with lightly greased parchment paper.
2. Using a large bowl, combine the ground flaxseed and water. Allow to sit for 5 minutes to form the flax egg.
3. Add the almond butter, pumpkin puree, maple syrup, and coconut oil to the bowl and mix well to combine.
4. Add the almond flour, coconut flour, coconut sugar, cinnamon, and baking soda to the bowl and stir to combine, making sure the batter is smooth and well incorporated.
5. Pour the batter into baking dish, using a rubber spatula to evenly smooth out the batter. Transfer to the preheated oven and bake for 30 minutes or until the blondies are lightly browned on top, and baked through
6. Allow to cool before slicing into 9 even slices.

For the salted caramel

1. Once the blondies are ready to serve, combine the coconut cream, coconut sugar, and salt in a saucepan set over medium heat and stir to combine. Bring the mixture to a low boil, and reduce to a low simmer, stirring often for 10 minutes or until reduced and caramel is formed.
2. If serving immediately, drizzle the caramel over the blondies and top with salt additional salt to taste. If serving later, store the caramel and blondies separately and reheat the caramel over the stop top when ready to serve.