Description
These Salted Caramel Pumpkin Bars are easy to bake and quick to share with a simple pumpkin filling and buttery crumb base. They are one of the best healthy inspired dessert ideas for holiday tables and potluck trays and brunch spreads and party nights. The salted caramel topping makes each bar rich and cozy while the steps stay simple enough for a weeknight dinner treat.
Ingredients
- 1 1/2 cups All purpose flour
- 1 cup Old fashioned oats
- 3/4 cup Light brown sugar
- 3/4 cup melted Unsalted butter
- 1 cup Pumpkin puree
- 2 Large eggs
- 1/3 cup Granulated sugar
- 2 teaspoons Pumpkin pie spice
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Fine sea salt
- 1/2 cup Salted caramel sauce
- 1/2 teaspoon Flaky sea salt
Instructions
- Flour and oats and brown sugar are brought together into a loose dry mixture. Melted butter is folded through until the crumbs turn darker and clump in uneven buttery pieces.
- Most of the crumb mixture is transferred into the baking dish and pressed into a rough even layer. Some loose crumbs remain uneven around the corners so the baked crust looks homemade.
- Pumpkin puree and eggs and sugar and spice are whisked into a thick orange filling. The mixture changes from separate streaks into a smooth glossy pumpkin layer with tiny spice speckles.
- The pumpkin filling is poured over the crust and spreads into the corners in a thick orange layer. The remaining crumb mixture is scattered over the top with natural gaps where pumpkin still shows through.
- The bars bake until the crumb topping turns golden and the pumpkin layer looks set around the edges. The center stays slightly soft while the top has darker toasted patches and small cracks.
- Salted caramel is drizzled over the cooled bars in uneven glossy ribbons. The pan is cut into 12 squares with slightly messy edges and crumbly corners.
- One square is moved to a plate so the soft pumpkin center and crumbly oat base can be seen. The caramel clings to the top and drips slightly over one imperfect cut edge.
Notes
Pro Tips:
- Use pumpkin puree rather than pumpkin pie filling so the bars stay balanced and not overly sweet.
- Cool the bars before caramel drizzle so the topping stays glossy instead of sinking into the filling.
- Leave some pumpkin showing through the crumb topping because the uneven surface bakes prettier.
- Slice with a clean knife between cuts so the pumpkin layer stays neat and the edges look soft.
Storage: Store cooled Salted Caramel Pumpkin Bars in an airtight container in the refrigerator for up to 4 days. Place parchment between layers so the caramel does not glue the bars together. For the cleanest texture and easiest slicing and chill the bars for at least 2 hours before cutting. The pumpkin layer firms as it rests and the crumb base becomes easier to lift. To freeze and wrap undecorated bars tightly and store them for up to 2 months. Add salted caramel and flaky salt after thawing so the topping stays glossy. To serve after chilling and let the bars sit at room temperature for 10 to 15 minutes. This softens the caramel slightly while keeping the pumpkin center neat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American