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Creamy Salted Caramel Pumpkin Pie Bars

Creamy Salted Caramel Pumpkin Pie Bars - featured image
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Rich, creamy pumpkin bars with a crunchy gingersnap crust, a gooey salted caramel layer, and a dense spiced filling. These make-ahead friendly bars are the ultimate fall comfort dessert.

Ingredients

Scale
  • 1.5 cups gingersnap cookies, crushed into fine crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 8 ounces full-fat cream cheese, softened
  • 15 ounces (1 can) 100% pure pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup butterscotch chips
  • 2 tablespoons heavy cream
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper, leaving an overhang on the sides.
  2. Crush gingersnap cookies into fine crumbs. Mix with melted butter and 2 tablespoons sugar. Press firmly into the bottom of the prepared pan. Bake for 8-10 minutes until toasty. Let cool completely.
  3. In a large bowl, beat softened cream cheese until smooth. Add granulated sugar, brown sugar, and pumpkin pie spice; mix until combined. Add eggs one at a time on low speed, mixing just until incorporated. Fold in vanilla and salt. Pour over cooled crust.
  4. Bake bars for 35-40 minutes until edges are set but center has a slight jiggle. Remove from oven and let cool on counter for 15 minutes.
  5. While bars cool, microwave butterscotch chips and heavy cream in 30-second intervals, stirring until smooth and pourable. Drizzle over warm bars.
  6. Sprinkle flaky sea salt over the caramel. Refrigerate for at least 2 hours or overnight until set. Lift out using parchment paper and slice into squares.

Notes

Ensure cream cheese is softened to avoid lumps. Do not overmix the batter to prevent air bubbles and cracking. Chill bars thoroughly for clean cuts. Use 100% pure pumpkin puree, not pie filling. For gluten-free option, use GF gingersnaps. For dairy-free, use vegan cream cheese and butter.

Nutrition

Keywords: pumpkin pie bars, salted caramel dessert, fall baking, gingersnap crust, cream cheese pumpkin, make-ahead dessert, easy pumpkin recipe

Find it online: https://sagestirs.com/creamy-salted-caramel-pumpkin-pie-bars-easy-dessert-recipe/