Description
These Fudgy Pumpkin Caramel Swirl Bars combine the rich, moist texture of pumpkin batter with a decadent layer of melted caramel swirled throughout for a perfect autumn treat. Baked in two stages to achieve a fudgy base topped with gooey caramel and a marbled pumpkin swirl, these bars are irresistibly delicious and perfect for holiday gatherings or cozy fall snacking.
Ingredients
Scale
Wet Ingredients
- 3/4 cup butter (melted)
- 3/4 cup pumpkin (canned, NOT pumpkin pie filling)
- 1 1/2 tablespoons vanilla extract
- 3 tablespoons milk
Dry Ingredients
- 2 1/4 cups brown sugar (firmly packed)
- 2 1/4 cups all-purpose flour (spooned and leveled)
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon kosher salt
Other
- 1 11-ounce package caramels
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper or grease it thoroughly. Foil may also be used, but be sure to grease it well to prevent sticking.
- Melt Butter: In a large bowl or using a stand mixer, melt the butter completely to provide a smooth base for the batter.
- Combine Wet Ingredients: Add brown sugar, canned pumpkin (not pumpkin pie filling), and vanilla extract to the melted butter and beat well until fully combined and smooth.
- Mix Dry Ingredients: Add the flour to the bowl but do not mix immediately. Spoon the baking powder, baking soda, cinnamon, and kosher salt into the flour, then gently stir these dry ingredients into the flour to ensure even distribution.
- Incorporate Dry and Wet Mixtures: Beat the wet mixture with the flour and spices, scraping the sides and bottom of the bowl as needed for an even batter.
- First Batter Layer: Pour about half of the batter into the prepared baking pan, spreading it evenly with a spatula to cover the bottom.
- Bake First Layer: Bake in the preheated oven for 19-20 minutes or until a toothpick inserted into the center comes out clean and the layer feels set.
- Prepare Caramel Layer: Remove the pan from the oven but keep the oven on. In a microwave-safe bowl, melt the caramels with the milk, heating initially for 45 seconds followed by 30-45 second intervals. Stir thoroughly after each interval until caramel is nearly smooth, then stop microwaving and stir to complete melting.
- Add Caramel Layer: Pour the melted caramel evenly over the hot baked pumpkin layer, spreading it to within 1/2 inch of the pan edges.
- Add Remaining Batter and Create Swirl: Drop spoonfuls of the remaining batter over the caramel layer. Using a knife, cut through the batter and caramel several times to create a marbled swirl effect.
- Bake Final Layer: Return the pan to the oven and bake for an additional 25-30 minutes, until the center feels set and does not wiggle when the pan is shaken gently. The toothpick test is unreliable at this stage due to the gooey caramel.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, to avoid excess sugars and spices that could alter the flavor.
- Be sure to grease your pan edges well to prevent sticking, especially when using foil.
- The caramel layer requires careful melting: microwave in short bursts and stir frequently to avoid burning.
- Do not rely on a toothpick test for doneness after adding the caramel; instead, check that the center doesn’t jiggle.
- Allow the bars to cool completely before cutting to set the caramel and maintain clean slices.