Pumpkin Caramel Bars

3.5
(2)

Indulge your sweet side with this new fall favorite from Lindsay Ostrom of Pinch of Yum.

3
3
3
Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hrs 10 mins
Servings:
12
Yield:
12 servings

Ingredients

Crust:

  • 2 ¼ cups all-purpose flour

  • 2 ¼ cups rolled oats

  • 1 ½ cups packed brown sugar

  • 1 teaspoon baking soda

  • 1 ½ teaspoons ground cinnamon

  • ¾ teaspoon salt

  • ¾ cup butter

  • Reynolds Wrap® Aluminum Foil

Filling:

  • 1 (15 ounce) can pumpkin puree

  • 1 (12 ounce) can evaporated milk

  • 2 eggs

  • ¾ cup white sugar

  • 1 teaspoon ground cinnamon

  • ½ teaspoon salt

  • ½ teaspoon ginger

  • ¼ teaspoon ground cloves

Topping:

  • ¼ cup butter

  • cup brown sugar

  • cup heavy cream

Directions

  1. Preheat the oven to 350 degrees F. Combine the flour, oats, 1 1/2 cups brown sugar, baking soda, 1 1/2 teaspoons cinnamon and 3/4 teaspoon salt in a large mixing bowl. Melt 3/4 cup butter, let it cool, and pour into the mixing bowl with the dry ingredients. Stir until a soft dough forms. It should be just slightly crumbly. If the dough feels wet and heavy, add a little more flour.

  2. Line the bottom and sides of a 9x13 inch baking dish with Reynolds Wrap® Aluminum Foil. Press 3/4 of the dough into the dish. Reserve the remaining 1/4 to use for topping. Bake for about 10 minutes or until the top is barely golden brown.

  3. Combine the pumpkin, evaporated milk, eggs, white sugar, 1 teaspoon cinnamon, 1/2 teaspoon salt, ginger and cloves and mix until blended completely. When the crust is done, pour the filling mixture over the crust and continue to bake for 20 minutes.

  4. Remove pan from oven and sprinkle the reserved dough over the filling. Bake for another 20 minutes. Let the bars cool.

  5. For the caramel sauce, melt 4 tablespoons butter, 1/3 cup brown sugar and 1/3 cup cream together in a small saucepan. Set the temperature on medium heat and stir constantly until the caramel is smooth and barely bubbling. Pour over the bars. Cut and serve!

REYNOLDS KITCHENS TIP:

Baking should be fun, not frustrating! Line your baking sheets and pans with Reynolds Wrap(R) Aluminum Foil for easy cleanup and no scrubbing.

Nutrition Facts (per serving)

541 Calories
22g Fat
80g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 541
% Daily Value *
Total Fat 22g 28%
Saturated Fat 13g 66%
Cholesterol 89mg 30%
Sodium 597mg 26%
Total Carbohydrate 80g 29%
Dietary Fiber 4g 13%
Total Sugars 49g
Protein 8g
Vitamin C 2mg 11%
Calcium 141mg 11%
Iron 3mg 15%
Potassium 308mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.