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Caramel Pumpkin Butter Bars

Caramel pumpkin butter bars with a golden shortbread base and a thick pumpkin-caramel filling baked until set. Topped with flaky sea salt for sweet-and-salty contrast and a tender crumble finish.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For shortbread base and crumble
  • 2 cup all-purpose flour
  • 0.75 cup powdered sugar
  • 0.25 cup cornstarch
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
  • 1 cup cold unsalted butter, cubed
For pumpkin caramel filling
  • 0.75 cup pumpkin puree
  • 0.75 cup caramel sauce (thick)
  • 0.25 cup heavy cream
  • 2 tbsp brown sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla
  • 2 eggs
  • 1 flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350F and line a 9x13 pan with parchment, leaving overhang for easy lifting later.
Make shortbread
  1. In a mixing bowl, combine all-purpose flour, powdered sugar, cornstarch, cinnamon, and salt until evenly combined.
  2. Cut cold unsalted butter, cubed into the dry ingredients until the dough comes together and looks crumbly with small butter pieces.
  3. Reserve 1 cup of the dough for crumble topping, then press the remaining dough firmly into the lined pan for an even base.
  4. Bake at 350F for 15 minutes until the shortbread is pale golden, using a visual cue of light color at the edges.
Assemble and bake
  1. Whisk pumpkin puree, caramel sauce, heavy cream, brown sugar, pumpkin pie spice, vanilla, and eggs until smooth and fully combined.
  2. Pour the filling over the hot crust and immediately crumble the reserved dough over the top.
  3. Bake at 350F for 22-25 minutes until the filling is set and the crumble looks lightly browned, watching for a firm center.
  4. Sprinkle flaky sea salt across the surface right after baking so it adheres, then cool completely before cutting.

Notes

For clean slices, cool the bars completely (then chill 1-2 hours) before cutting; they also slice more neatly when fully cold. Store airtight in the fridge for up to 4 days and freeze for up to 2 months (wrap individual portions). For a lighter option, swap half the heavy cream for evaporated milk while keeping the caramel sauce amount the same to preserve the thick set.