Pumpkin Caramel Bars
Servings 16 bars
Ingredients
For the Base
- ¾ cup unsalted butter melted
- 1 cup brown sugar packed
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
For the Pumpkin Layer
- 1 cup canned pumpkin puree not pumpkin pie filling
- ½ cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
For the Caramel Top
- ½ cup unsalted butter
- 1 cup brown sugar packed
- ¼ cup heavy cream
- ½ teaspoon salt
- flaky salt optional, to finish
Instructions
Make the Base
- Heat the oven to 350F and line a 9x13 pan with parchment, leaving overhang on the sides.
- Stir the melted butter, brown sugar, flour, baking powder, salt, and cinnamon together until the mixture clumps. Press it firmly and evenly into the pan.
Mix the Pumpkin Layer
- Whisk the pumpkin puree, granulated sugar, egg, pumpkin pie spice, and vanilla until smooth. Spread it over the pressed base in an even layer.
Bake
- Bake for 30 to 35 minutes, until the pumpkin layer is set and no longer wobbly in the center. Cool the pan on a rack.
Make the Caramel and Chill
- Melt the butter in a small saucepan over medium heat until it smells nutty and turns golden, about 4 to 5 minutes. Stir in the brown sugar and heavy cream and let it bubble gently for 2 minutes, then stir in the salt.
- Pour the warm caramel over the cooled bars and spread to the edges. Finish with flaky salt if using. Chill at least 2 hours, then lift out and cut into 16 squares.
Notes
- Chill before cutting: Cold bars give clean, bakery-style edges. Warm caramel smears.
- Use pure pumpkin: Not pie filling, which is pre-sweetened and pre-spiced.
- Don't overcook the caramel: Pull it at the 2-minute bubble or it sets hard.
- Make ahead: Bake and chill a day early, then cut just before serving.