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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 set. Expect a pale-golden crust, a firm custard-like layer, and flaky sea salt on top for contrast.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 420
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, cubed
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 eggs
  • 1 flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350F and line a 9x13 pan with parchment paper so the bars lift out easily.
Make the shortbread base
  1. Combine all-purpose flour, powdered sugar, cornstarch, cinnamon, and salt, then cut in the cold cubed butter until the dough comes together.
  2. Reserve 1 cup of dough for the crumble topping, then press the remaining dough firmly into the lined pan.
  3. Bake for 15 minutes until pale golden, then keep the crust in the oven-holding pan while you make the filling.
Make the pumpkin caramel filling
  1. Whisk pumpkin puree, caramel sauce, heavy cream, brown sugar, pumpkin pie spice, vanilla, and eggs until smooth.
  2. Pour the filling over the hot crust, then crumble the reserved dough on top.
Bake and finish
  1. Bake 22-25 minutes at 350F until the filling is set, then sprinkle with flaky sea salt.
  2. Cool completely before cutting so the bars hold clean slices.

Notes

For the cleanest bars, cool until fully set at room temperature (then refrigerate if your kitchen is warm). Store covered in the fridge for up to 4 days; freeze bars (well wrapped) for up to 2 months. If you want a lighter version, use low-fat cream and a slightly reduced-sugar caramel sauce, but note the filling may set a bit softer.