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Best Salted Caramel Pumpkin Bars with Cream Cheese Swirl

salted caramel pumpkin bars - featured image
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These spiced pumpkin bars feature a tangy cream cheese swirl and a homemade salted caramel topping. They’re a perfect fall dessert that’s surprisingly easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 ½ cups pumpkin puree (100% pure pumpkin)
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ½ cup unsalted butter
  • 1 cup packed light brown sugar
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon flaky sea salt (plus more for sprinkling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
  3. In another large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, whisking well after each. Stir in the pumpkin puree and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and fold together with a spatula until just combined. Do not overmix.
  5. In a medium bowl, beat the softened cream cheese with ¼ cup granulated sugar until smooth and creamy. Add the egg yolk and ½ teaspoon vanilla extract, and beat until fully incorporated.
  6. Pour the pumpkin batter into the prepared pan and spread evenly. Drop spoonfuls of the cream cheese mixture over the top (about 8 to 10 dollops). Use a knife or skewer to swirl the cream cheese into the batter with a few figure-eight motions.
  7. Bake for 25 to 30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean (except for a little cream cheese). Let the bars cool completely in the pan on a wire rack.
  8. While the bars are cooling, make the salted caramel. In a small saucepan over medium heat, melt the butter. Add the brown sugar and heavy cream, stirring constantly until the sugar dissolves. Bring to a gentle boil, then reduce heat and simmer for 3 to 4 minutes, stirring occasionally. Remove from heat and stir in 1 teaspoon vanilla extract and ½ teaspoon flaky sea salt. Let cool for about 10 minutes.
  9. Once the bars are completely cool, pour the salted caramel over the top and spread evenly. Sprinkle with extra flaky sea salt. Let the caramel set for about 15 minutes before slicing. Use the parchment overhang to lift the bars out of the pan, then cut into squares.

Notes

For clean slices, wipe your knife between cuts. If making ahead, wait to add the caramel until just before serving to prevent sogginess. Let bars cool completely before adding caramel. Use flaky sea salt, not table salt, for the best texture.

Nutrition

Keywords: pumpkin bars, salted caramel, cream cheese swirl, fall dessert, pumpkin dessert, easy pumpkin bars

Find it online: https://freshforkful.com/best-salted-caramel-pumpkin-bars-with-cream-cheese-swirl/