Loaded Pumpkin Caramel Bars
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These Loaded Pumpkin Caramel Bars add even more flavor to your fall baking. A rich, gooey caramel layer runs through the center, while the pumpkin batter is packed with white chocolate chips, semi-sweet chocolate chips, and buttery toffee bits.
Every bite has a mix of soft pumpkin bar, melty chocolate, crunchy toffee, and sweet caramel. They are rich, indulgent, and perfect for fall parties, holiday dessert trays, or anytime you want a pumpkin dessert that goes beyond the usual loaf or muffin.
My husband actually prefers these Loaded Pumpkin Caramel Bars chilled, which gives the caramel and chocolate layers a firmer, almost candy-like texture. They’re delicious either way, so serve them at room temperature for a softer, gooier bite or straight from the refrigerator for a chilled, chewy treat.
Ingredients for Loaded Pumpkin Caramel Bars
- ALL-PURPOSE FLOUR – Gives the pumpkin bars structure and helps them hold together while staying soft and tender.
- CINNAMON – Cinnamon adds warm fall flavor and pairs naturally with the pumpkin, caramel, and chocolate.
- BAKING SODA – Baking soda helps the bars rise and keeps the pumpkin batter from becoming too dense.
- SALT – Salt balances the sweetness and brings out the flavors of the pumpkin, caramel, chocolate, and spices.
- NUTMEG – Nutmeg adds a warm, slightly nutty spice that deepens the pumpkin flavor.
- CLOVES – Ground cloves add a bold, warm spice. A little goes a long way and helps give the bars that classic fall flavor.
- BUTTER – Butter adds richness, moisture, and flavor to the pumpkin batter.
- BROWN SUGAR – Brown sugar sweetens the bars while adding a deeper, caramel-like flavor from the molasses.
- SUGAR – Granulated sugar adds sweetness and helps create a soft, tender texture.
- EGG – The egg binds the ingredients and adds structure and richness.
- VANILLA – Vanilla adds warmth and rounds out the pumpkin, spice, chocolate, and caramel flavors.
- PUMPKIN PUREE – Pumpkin puree adds moisture, color, and plenty of pumpkin flavor. Be sure to use plain pumpkin puree rather than pumpkin pie filling.
- WHITE CHOCOLATE CHIPS – White chocolate chips add creamy sweetness throughout the pumpkin batter and pair especially well with the warm spices.
- SEMI-SWEET CHOCOLATE CHIPS – Semi-sweet chocolate chips add rich chocolate flavor and help balance the sweeter white chocolate, toffee, and caramel.
- TOFFEE BITS – Toffee bits add buttery caramel flavor along with little bits of crunch throughout the bars.
- CARAMELS – Caramels melt into the gooey center layer, making the bars extra rich and decadent.
- EVAPORATED MILK – Evaporated milk helps the caramels melt into a smooth, creamy sauce that is easy to spread between the pumpkin batter layers.
Instructions for Loaded Pumpkin Caramel Bars
Preheat the oven to 350 degrees. Lightly coat a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, nutmeg, and cloves until well combined.
In a large mixing bowl, mix together the melted butter, brown sugar, and granulated sugar with an electric mixer. Add the egg, vanilla, and pumpkin puree, and mix until smooth.
Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the white chocolate chips, semi-sweet chocolate chips, and toffee bits.
Spread about two-thirds of the pumpkin batter evenly into the prepared baking dish, using a spatula to push it all the way to the edges. Bake for 10 minutes.
While the bars are baking, add the caramels and evaporated milk to a small saucepan over medium heat. Cook, stirring often, until the caramels fully melt and the mixture is smooth.
Remove the partially baked bars from the oven and carefully pour the warm caramel evenly over the top. Drop the remaining pumpkin batter over the caramel layer, spoonful by spoonful.
Return the pan to the oven and bake for another 30 minutes, or until the bars are set and cooked through.
Allow the bars to cool completely before slicing. This lets the caramel layer set and makes the bars much easier to cut and serve.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
No. Use plain pumpkin puree so you can control the recipe’s sweetness and spices. Pumpkin pie filling already contains sugar and seasonings.
Can I use caramel sauce instead of wrapped caramels?
I would stick with the wrapped caramels for this recipe. They melt with the evaporated milk into a thicker filling that sets up better between the layers.
Can I leave out one of the mix-ins?
Absolutely. If you don’t like white chocolate, semi-sweet chocolate, or toffee, leave one out, and you’ll still have delicious bars. Or feel free to swap them out for something else, like nuts.
Can I use milk chocolate chips instead of semi-sweet?
Yes. Milk chocolate will make the bars a little sweeter, while semi-sweet gives a nice contrast to the caramel and white chocolate.
Why do the bars need to cool completely before slicing?
The caramel layer is very soft when warm. Cooling lets it set, so the bars are easier to cut and hold their shape.
Can I make these ahead of time?
Yes. They are a great make-ahead dessert because they need time to cool anyway. Bake them the day before, then cover and store them until ready to serve.
How should I store the bars?
Store them in an airtight container at room temperature for a couple of days, or refrigerate them for longer. Let refrigerated bars come closer to room temperature before serving for a softer texture.
Can I freeze Loaded Pumpkin Caramel Bars?
Yes. Once completely cooled, wrap them tightly or place them in a freezer-safe container. Thaw in the refrigerator or at room temperature before serving.
How do I know when the bars are done?
The top should look set and lightly golden, and the pumpkin batter should be baked through. Keep in mind that the caramel center will stay softer than the rest of the bar.
Tips and Tricks
- Do not overmix the batter.
Stir the dry ingredients into the pumpkin mixture just until combined. Overmixing can make the bars tougher instead of soft and tender. - Spread the bottom layer evenly. Use a spatula to make sure the first layer of pumpkin batter reaches the edges. This gives you a more even base for the caramel layer.
- Melt the caramels slowly. Keep the heat at medium or lower and stir often so the caramel melts smoothly with the evaporated milk without scorching.
- Drop the remaining batter over the caramel instead of spreading it. The caramel layer is soft, so spoon small portions of batter over the top to keep the layers from mixing.
- Let the bars cool completely before cutting. The caramel needs time to set. If you slice them while they are still warm, the center can be very gooey and the bars may fall apart.
FOR MORE RECIPES LIKE THIS, TRY:
Loaded Pumpkin Caramel Bars
Real Mom Kitchen
Equipment
Ingredients
- 2 ½ cups all-purpose flour
- 2 tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- ¼ tsp nutmeg
- dash ground cloves
- 1 cup butter melted
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla
- 15 oz can pumpkin puree
- ½ cup white chocolate chips
- ½ cup semi-sweet chocolate chips
- ½ cup toffee pieces
- 11 oz bag caramels unwrapped
- ⅓ cup evaporated milk
Instructions
- Preheat the oven to 350 degrees. Spray a 9×13-inch baking dish with non-stick cooking spray.
- In a bowl, whisk together the flour, cinnamon, baking soda, salt, nutmeg, and cloves.
- In another bowl, mix the butter, brown sugar, and granulated sugar together. Stir in the egg, vanilla, and pumpkin.
- Add the dry ingredients into the pumpkin mixture and stir just until combined. Mix in the white chocolate chips, semi-sweet chocolate chips, and toffee pieces.
- Spread about 2/3 of the batter into the prepared pan. Use a spatula to spread the mixture to the edges. Bake at 350 degrees for 10 minutes.
- While the bars are baking, combine the caramels and evaporated milk in a small saucepan over medium heat. Cook, stirring often, until the caramels melt and combine with the milk.
- After 10 minutes, remove the bars from the oven and carefully pour the caramel over them. Drop the remaining dough by spoonfuls over the caramel. Return the pan to the oven and bake at 350 degrees for 30 more minutes, or until cooked through.
- Allow to cool completely before slicing and serving.
Nutrition
Frequently Asked Questions
