Salted Caramel Pumpkin Bars
Warm, spiced dessert bars featuring a buttery graham cracker crust, creamy pumpkin filling, and a touch of salted caramel.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs For a crumbly base
- 6 tablespoons unsalted butter, melted For moisture and richness
- 1/4 cup granulated sugar Adds sweetness to the crust
For the filling
- 1 can (15 oz) pumpkin puree Not pie filling, provides moisture and flavor
- 1 can (14 oz) sweetened condensed milk For creaminess and sweetness
- 2 large eggs Binds ingredients and adds structure
- 2 teaspoons pumpkin pie spice Adds warm, inviting flavor
- 1 teaspoon vanilla extract Enhances overall flavor
- 1/2 teaspoon salt Balances sweetness
For topping
- 1/2 cup caramel sauce Store-bought or homemade, adds sweetness and richness
- 1 teaspoon flaky sea salt For a finishing touch
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line an 8x8 or 9x9 inch baking pan with parchment paper.
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar until it resembles wet sand.
- Press the mixture firmly into the bottom of the lined baking pan.
- Bake the crust for 8 to 10 minutes until slightly golden. Allow to cool.
Filling
- In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, vanilla extract, and salt until smooth.
- Pour the pumpkin mixture over the cooled crust and spread evenly.
- Bake for 30 to 35 minutes until filling is set and a toothpick inserted comes out mostly clean.
Finishing
- Allow the bars to cool completely at room temperature.
- Drizzle cooled bars with caramel sauce and sprinkle flaky sea salt on top.
- Slice into squares and serve.
Notes
For best results, let the bars cool completely before cutting. Store leftovers in an airtight container.