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Caramel Pumpkin Butter Bars

Caramel pumpkin butter bars feature a buttery shortbread base with a thick pumpkin-butter caramel filling baked until set, topped with flaky sea salt. The reserved crumble adds a golden, sandy top layer for easy slice-and-serve dessert bars.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For 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 lb unsalted butter cold, cubed
  • 1 cup caramel sauce thick, store-bought or homemade
  • 0.5 cup pumpkin puree
For 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 the pan and oven
  1. Preheat the oven to 350F and line a 9x13 pan with parchment so the bars lift out easily.
Make the shortbread base
  1. In a bowl, combine all-purpose flour, powdered sugar, cornstarch, cinnamon, and salt.
  2. Cut in the cold unsalted butter until the dough comes together and looks sandy with some larger clumps.
Bake the crust and add crumble
  1. Reserve 1 cup of the dough for crumble topping and press the remaining dough firmly into the lined pan.
  2. Bake for 15 minutes until pale golden, then remove from the oven.
  3. Crumble the reserved dough into coarse pieces and set aside while you prepare the filling.
Mix 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.
Assemble and finish baking
  1. Pour the filling over the hot crust and spread evenly.
  2. Sprinkle the reserved crumble over the filling.
  3. Bake 22-25 more minutes at 350F until the filling is set.
  4. Sprinkle flaky sea salt over the top while warm for a crisp, salty finish.
Cool and slice
  1. Cool completely before cutting so the bars hold clean slices and the filling firms up.

Notes

Pro tip: For clean slices, cool the bars fully (and chill 2-3 hours if your kitchen is warm) before cutting. Store covered in the refrigerator up to 5 days; freeze bars in a freezer-safe container up to 2 months. For a dairy-light option, use lactose-free heavy cream—texture stays similar for the set filling.