Pumpkin Caramel Bars

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

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 541 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 ¼ cups all-purpose flour
• ¼ cup butter
• ¾ cup white sugar
• 1 teaspoon ground cinnamon
• ¾ teaspoon salt
• 1 ½ cups packed brown sugar
• 1 ½ teaspoons ground cinnamon
• ¾ cup butter
• ¼ teaspoon ground cloves
• ⅓ cup heavy cream
• 2 ¼ cups rolled oats
• 1 (15 ounce) can pumpkin puree
• ⅓ cup brown sugar
• 1 (12 ounce) can evaporated milk
• Reynolds Wrap® Aluminum Foil
• ½ teaspoon ginger

Recipe Instructions

Step 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.

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, 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.

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 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!