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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ cup unsalted butter, softened - 1 cup brown sugar, packed - ½ cup granulated sugar - 2 large eggs - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract - 1 cup caramel sauce (store-bought or homemade) - 1 cup chopped pecans, toasted - Additional caramel sauce for drizzling Gathering the right ingredients is key to making these caramel pecan pumpkin bars shine. For dry ingredients, you’ll need flour, baking powder, baking soda, salt, cinnamon, and nutmeg. These spices add warmth and flavor, making your bars feel like a hug in dessert form. Next, for wet ingredients, you’ll use softened butter, two types of sugar, eggs, pumpkin puree, and vanilla. The pumpkin gives a rich, moist texture, while the sugars balance sweetness with depth. Don't forget the add-ins! Chopped pecans add a nice crunch and toastiness. A drizzle of extra caramel on top is a must. It enhances the flavor and makes each bite a bit more special. With these ingredients in hand, you’re ready to create a fall treat that will impress everyone! - Preheat the oven to 350°F (175°C). - Grease a 9x13-inch baking pan and line it with parchment paper. - In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. - In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. - Add the eggs one at a time, mixing well after each. Stir in the pumpkin puree and vanilla extract until smooth. - Gradually mix the dry ingredients into the wet mixture until just combined. - Gently fold in the chopped pecans, saving a few for the top if you like. - Pour the batter into the prepared baking pan. Drizzle caramel sauce on top and swirl it into the batter with a knife. - Bake for 25-30 minutes. A toothpick should come out clean when inserted in the center. To get perfect caramel pecan pumpkin bars, you must pay attention to texture. - Avoid overmixing the batter: Mixing too much makes the bars tough. Stir just until the ingredients blend. - Ensure butter is properly softened: Softened butter mixes in better. Leave it out for about 30 minutes before using. Serving these bars right can make them even more special. - Serve warm with extra caramel drizzle: A warm slice with more caramel makes each bite heavenly. - Pair with whipped cream or ice cream: A scoop of ice cream or a dollop of cream enhances the fall flavor. You might have leftovers, and knowing how to store them is key. - How to store leftovers: Keep bars in an airtight container at room temperature for up to three days. - Tips for freezing the bars: Wrap bars in plastic wrap, then place them in a freezer bag. They freeze well for up to three months. {{image_2}} To make your Caramel Pecan Pumpkin Bars even better, you can add spices. Try adding a teaspoon of ground ginger for a warm kick. A pinch of ground cloves can also add depth. These spices bring out the pumpkin flavor and make the bars cozy. You can also mix in chocolate chips. Dark chocolate pairs well with pumpkin. Use about half a cup of chocolate chips. Fold them into the batter before baking. This twist makes the bars rich and decadent. If you want to switch up the topping, there are many options. Instead of caramel sauce, you could use chocolate ganache. It adds a nice richness. You can also try using a cream cheese frosting for a tangy flavor. For nuts, pecans are great, but you can use walnuts or almonds. Walnuts have a strong taste, while almonds add a nice crunch. Just chop them up and sprinkle them on top before baking. If you need a gluten-free option, there are easy swaps. You can use almond flour or coconut flour in place of all-purpose flour. Both options make the bars light and tasty. Make sure to adjust the amount, as these flours absorb more moisture. You can also use a gluten-free all-purpose blend. These blends often contain xanthan gum, which helps mimic the texture of regular flour. This way, you can enjoy these delicious bars without worry. To keep your caramel pecan pumpkin bars fresh, store them in an airtight container. This will help maintain their moistness. Place parchment paper between layers if stacking. Refrigerate the bars for up to five days. The cool air will help them last longer. If you want to save your bars for later, freezing is a great option. Cut the bars into squares and wrap each piece tightly in plastic wrap. Then, place them in a freezer bag. They can last up to three months in the freezer. To enjoy, simply take out a bar and let it thaw in the fridge overnight. You can also warm it in the microwave for about 10-15 seconds. It's vital to know when your bars have gone bad. Look for mold or an off smell. If the texture feels dry or hard, it might be time to toss them. Always trust your senses. If something feels off, don’t risk it. Yes, you can use fresh pumpkin. To make fresh pumpkin puree, choose small, sweet pumpkins like sugar pumpkins. First, wash and cut the pumpkin in half. Remove the seeds and stringy bits. Roast the halves cut-side down on a baking sheet at 350°F for about 45 minutes. Once soft, scoop out the flesh and blend it until smooth. You need about 1 cup of this puree for your bars. Adjusting the pan size is simple. If you use a smaller pan, like an 8x8-inch, the bars will be thicker. This means you'll need to bake them longer. Start checking for doneness at 30 minutes. For a larger pan, like a 10x15-inch, the bars will be thinner. They may bake faster, so check them at 20 minutes. If you want a nut-free version, you can use sunflower seeds or pumpkin seeds. These won't have the same rich flavor as pecans, but they will add crunch. You can also skip nuts entirely. Just add a bit more caramel sauce for flavor and texture. Yes, you can make these bars ahead of time. Bake and cool them completely. Then, wrap them tightly in plastic wrap. Store in the fridge for up to three days. If you want to keep them longer, freeze them for up to three months. Just be sure to wrap them well to avoid freezer burn. To reheat your bars, place them on a microwave-safe plate. Heat for 10-15 seconds at a time until warm. You can also use an oven. Preheat it to 350°F and warm the bars for about 10 minutes. This keeps them soft and tasty without drying them out. This blog post covered how to make delicious pumpkin bars. We discussed the key ingredients, mixing steps, and some helpful tips. I shared ways to enhance flavors and ideas for storage. Remember, these bars are easy to make and perfect for gatherings. Don’t hesitate to get creative with your favorite add-ins. Enjoy your baking time and let the tasty treats brighten your day!

Caramel Pecan Pumpkin Bars

Indulge in the flavors of fall with these Caramel Pecan Pumpkin Bars! This easy recipe combines the comforting taste of pumpkin, warm spices, and rich caramel, making it a perfect dessert for any occasion. With just a handful of simple ingredients and quick steps, you can create a delicious treat that everyone will love. Click through to explore the full recipe and elevate your baking game today!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ cup unsalted butter, softened

1 cup brown sugar, packed

½ cup granulated sugar

2 large eggs

1 cup canned pumpkin puree

1 teaspoon vanilla extract

1 cup chopped pecans, toasted

1 cup caramel sauce (store-bought or homemade)

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper for easy removal.

    Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. Set aside.

      Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.

        Add Eggs and Pumpkin: Add the eggs one at a time, mixing well after each addition. Then, stir in the pumpkin puree and vanilla extract until smooth.

          Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.

            Fold in Pecans: Gently fold in the chopped pecans, reserving a small handful for topping if desired.

              Add to Baking Pan: Pour the batter into the prepared baking pan and spread it evenly. Drizzle caramel sauce over the top, then use a knife to swirl it into the batter.

                Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

                  Cool and Slice: Allow the bars to cool in the pan for at least 15 minutes. Use the parchment paper to lift them out, then cut into squares.

                    Serve with Extra Caramel: Drizzle additional caramel sauce over each bar before serving for an extra indulgent touch.

                      Prep Time: 15 mins | Total Time: 45 mins | Servings: 12