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Caramel Pumpkin Butter Bars

Caramel pumpkin butter bars with a buttery shortbread base and a thick pumpkin-caramel filling, baked until just set. Cut clean squares with a crisp, pale-golden crust and a flaky sea salt finish.
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Prep Time 20 minutes
Cook Time 1 hour 2 minutes
Total Time 1 hour 22 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

shortbread base and crumble
  • 2 cup all-purpose flour
  • 0.75 cup powdered sugar
  • 0.25 cup cornstarch
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
  • 1 cup cold unsalted butter
pumpkin caramel filling
  • 0.75 cup pumpkin puree
  • 0.75 cup caramel sauce thick, store-bought or homemade
  • 0.25 cup heavy cream
  • 2 tbsp brown sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla
  • 2 count eggs
topping
  • 0.25 flaky sea salt

Equipment

  • 1 sheet pan

Method
 

Prep the pan and preheat oven
  1. Preheat the oven to 350F, then line a 9x13 pan with parchment paper so the bars lift out easily.
Make the shortbread base and crumble
  1. In a mixing bowl, combine all-purpose flour, powdered sugar, cornstarch, cinnamon, and salt.
  2. Add cold unsalted butter cubes and cut or rub the mixture until it comes together into a cohesive dough with no dry flour left.
  3. Reserve 1 cup of the dough for the crumble topping, then press the remaining dough firmly into the prepared pan.
  4. Bake for 15 minutes until the crust is pale golden.
Make the pumpkin caramel filling
  1. Whisk pumpkin puree, caramel sauce, heavy cream, brown sugar, pumpkin pie spice, vanilla, and eggs until smooth and fully combined.
  2. Pour the pumpkin caramel filling over the hot crust, then crumble the reserved dough evenly on top.
Bake, salt, and cool
  1. Bake for 22 to 25 minutes more, until the filling is set in the center and the edges look set and lightly browned.
  2. Sprinkle flaky sea salt over the top while still warm for best adherence.
  3. Cool completely before cutting so the filling firms up for clean slices.

Notes

For the cleanest cuts, chill the pan after cooling completely for 1 to 2 hours (or overnight) before slicing. Store in an airtight container in the refrigerator for up to 5 days; freeze bars for up to 2 months. For a lighter option, swap half the caramel sauce for an extra spoonful of pumpkin puree only if your caramel is very thick, since the filling needs enough body to set.