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Perfect Salted Caramel Pumpkin Pie Bars: Easy Fall Dessert

Salted Caramel Pumpkin Pie Bars - featured image
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These salted caramel pumpkin pie bars feature a buttery shortbread crust, silky pumpkin custard filling, and a glossy salted caramel topping. They’re the perfect easy fall dessert that wins over even the biggest pumpkin skeptics.

Ingredients

Scale
  • 1 ½ cups (188g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (113g) unsalted butter, cold and cubed
  • ¼ teaspoon salt
  • 1 can (15 oz) pumpkin puree
  • 1 can (14 oz) sweetened condensed milk
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter
  • 1 cup (200g) packed brown sugar
  • ½ cup (120ml) heavy cream
  • 1 teaspoon vanilla extract
  • Flaky sea salt for sprinkling

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the long sides.
  2. Make the crust: In a food processor, pulse flour, sugar, and salt together. Add cold butter cubes and pulse until mixture looks like coarse meal with some pea-sized butter pieces remaining. Press evenly into prepared pan. Bake for 18-20 minutes until lightly golden. Set aside to cool slightly.
  3. Prepare the pumpkin filling: In a large bowl, whisk pumpkin puree and sweetened condensed milk until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla, pumpkin pie spice, and salt until completely combined and glossy.
  4. Pour filling over warm crust and spread evenly. Bake at 350°F (175°C) for 30-35 minutes until set around edges but still slightly jiggly in center. Cool completely on a wire rack (about 1.5-2 hours).
  5. Make the salted caramel: In a medium saucepan over medium heat, melt butter. Add brown sugar and heavy cream, whisking constantly until sugar dissolves. Bring to a gentle boil, then reduce heat to low. Simmer for 3-4 minutes, whisking occasionally, until slightly thickened. Remove from heat and stir in vanilla. Let cool for 10 minutes.
  6. Pour warm caramel over cooled pumpkin layer and spread evenly. Sprinkle generously with flaky sea salt. Refrigerate for at least 2 hours or overnight.
  7. Lift bars out of pan using parchment overhang. Slice into squares with a sharp knife, wiping clean between cuts. Serve cold or at room temperature.

Notes

Don’t overwork the crust; leave some pea-sized butter pieces for flakiness. Watch caramel carefully as it can burn quickly. Use room temperature eggs to avoid lumps. Let bars cool completely before adding caramel to maintain distinct layers. Slice with a hot knife for clean edges. Bars taste even better the next day.

Nutrition

Keywords: pumpkin bars, salted caramel, pumpkin dessert, fall dessert, Thanksgiving dessert, pumpkin pie bars, easy pumpkin recipe

Find it online: https://vexifood.com/perfect-salted-caramel-pumpkin-pie-bars-easy-fall-dessert/