Salted Caramel Pumpkin Pie Bars

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

Pumpkin pie bars with a buttery crust, creamy spiced pumpkin filling, and a drizzle of homemade salted caramel sauce. This recipe, ready in about 65 minutes, layers all-purpose flour, brown sugar, unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 16, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups (190g) all-purpose flour
• 1/3 cup (67g) brown sugar
• 3/4 cup (170g), cold and cubed unsalted butter
• 1 cup (245g) canned pumpkin puree
• 3/4 cup (150g) granulated sugar
• 2 large eggs
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/4 cup (60ml) heavy cream
• 1/2 cup (100g) granulated sugar for caramel
• 3 tbsp (43g) unsalted butter for caramel
• 1/2 tsp sea salt flakes

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Instructions

1. Step 1: Preheat oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, leaving an overhang.
2. Step 2: In a food processor, pulse 1 1/2 cups (190g) all-purpose flour, 1/3 cup (67g) brown sugar, and 3/4 cup (170g) cold cubed unsalted butter until the mixture resembles coarse crumbs.
3. Step 3: Press the crust mixture evenly into the bottom of the prepared pan. Bake for 15 minutes until lightly golden.
4. Step 4: Meanwhile, in a medium bowl, whisk together 1 cup (245g) canned pumpkin puree, 3/4 cup (150g) granulated sugar, 2 large eggs, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt until smooth.
5. Step 5: Pour the pumpkin filling over the baked crust and return to the oven for 30 minutes, or until the filling is set around the edges but slightly wobbly in the center.
6. Step 6: While bars bake, make the salted caramel: In a medium saucepan over medium heat, melt 1/2 cup (100g) granulated sugar, stirring constantly until it dissolves and turns a deep amber color, about 5-7 minutes.
7. Step 7: Carefully whisk in 3 tablespoons (43g) unsalted butter until melted and smooth, then slowly whisk in 1/4 cup (60ml) heavy cream until combined. Remove from heat and stir in 1/2 teaspoon sea salt flakes.
8. Step 8: Allow bars to cool completely, then drizzle the salted caramel sauce evenly over the top.
9. Step 9: Refrigerate for 1 hour before cutting into 16 squares and serving.