Description
The combination of buttery crust and rich, creamy caramel pumpkin filling makes these Caramel Pumpkin Butter Bars a must-have fall treat. With a perfectly golden, crumbly topping and warm hints of pumpkin pie spice, these bars are a delightful indulgence. The smooth pumpkin caramel filling paired with the buttery shortbread base creates a luscious texture that melts in your mouth.
Ingredients
Pumpkin Caramel Sauce:
12 ounces caramel sauce
½ cup (123 g) pure pumpkin (not pumpkin pie filling)
½ teaspoon pumpkin pie spice
Butter Bars:
2 cups (4 sticks / 452 g) unsalted butter, room temperature
1 cup (200 g) granulated sugar
1 ½ cups (188 g) confectioners’ sugar
4 cups (500 g) all-purpose flour
Instructions
Pumpkin Caramel Sauce:
In a bowl, combine caramel sauce, pure pumpkin, and pumpkin pie spice. Stir well and set aside.
Butter Bars:
Preheat your oven to 325°F (163°C). Spray a 9×13-inch baking dish with nonstick cooking spray.
In a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and confectioners’ sugar for about 3 minutes until light and fluffy.
With the mixer on low speed, gradually add the flour, one cup at a time. The dough will become crumbly as it mixes.
Press half of the dough evenly into the prepared baking dish. Bake for 25 minutes or until the crust is light golden brown.
Remove the dish from the oven and allow the crust to cool for about 10 minutes.
Pour the pumpkin caramel sauce over the baked crust, spreading it evenly.
Sprinkle the remaining crumbly dough over the top of the caramel-pumpkin layer.
Bake for an additional 25 minutes until the topping is golden.
Let the bars cool completely in the pan before cutting into squares.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 390