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Pumpkin Caramel Bars

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Servings: 12 - 16
  • Course: Dessert

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

Reynolds Kitchen Tips

Reynolds Kitchens tip

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

Find Coupons for Foil >

Ingredients

  • For the Crust:
  • 2 1/4 cups all-purpose flour
  • 2 1/4 cups rolled oats
  • 1 1/2 cups packed brown sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • 1 1/2 sticks of butter (12 tablespoons)
  • Reynolds Wrap® Aluminum Foil
  •  
  • For the Filling:
  • 1 can (15 ounces) pumpkin puree
  • 1 can (12 ounces) evaporated milk
  • 2 eggs
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  •  
  • For the Topping:
  • 4 tablespoons of butter 
  • 1/3 cup brown sugar 
  • 1/3 cup cream

Directions

Step 1

Preheat the oven to 350 degrees F. Combine the flour, oats, sugar, baking soda, cinnamon and salt in a large mixing bowl. Melt the 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.

Step 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.

Step 3

Combine the pumpkin, evaporated milk, eggs, sugar, cinnamon, 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.

Step 4

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

Step 5

For the caramel sauce, melt the 4 tablespoons of 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!

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