Pumpkin Caramel Bars

Pumpkin Caramel Bars

Reynolds Kitchens

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

1 h 10 m servings 541 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 541 kcal
  • 27%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 80.1g
  • 26%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 597 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.
  2. Line the bottom and sides of a 9x13 inch baking dish with Reynolds Wrap(R) 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.
  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.
  4. Remove pan from oven and sprinkle the reserved dough over the filling. Bake for another 20 minutes. Let the bars cool.
  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!

Footnotes

  • REYNOLDS KITCHENS TIP:
  • Baking should be fun, not frustrating! Line your baking sheets and pans with Reynolds Wrap(R) Aluminum Foil for easy cleanup and no scrubbing.

Reviews

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Tried this for my sewing group and didn't go over very well. Texture was just a little different and pumpkin didn't seem to be completely done. Tasted good, but the ladies said they didn't lik...