Caramel Pecan Pumpkin Bars
Caramel Pecan Pumpkin Bars. Light and fluffy bars with a nutty caramel topping and a drizzle of brown butter frosting that deliver all the pumpkin flavors with an added crunchy surprise topping encased in caramel. These easy to make pumpkin bars are so good they don’t need to be covered up with a heavy frosting….just a little drizzle will do! PUMPKIN TIME… IS THE BEST TIME OF THE YEAR!
PUMPKIN BARS
HOW TO CUT PUMPKIN BARS
For a 15 x 10 x 1 inch pan:
- Use a plastic knife
- Start cutting the width (10 inch side) of the pan, cut down the center
- Divide those two sections in half (you should have four sections)
- Divide the four sections in half (you should have eight sections)
- Turn the pan so that the long side (15 inch) is facing you
- Divide into three equal sections
- You should have 24 bars
TOPPING TO ADD TO PUMPKIN BARS
If you’re making Classic Pumpkin Bars.
- Candy Corn or Pumpkins
- Chocolate Chips
- Pumpkin Spice
- Pumpkin Icing Decorations
- Fall Sprinkles
- Toasted Pecans or Walnuts
- Cream Cheese Frosting
FRESH PUMPKIN VS CANNED PUMPKIN
And which one I prefer:
One year I decided I was going to make my own pumpkin pie filling. First, I did some research on what pumpkin to buy. If you didn’t know… you can’t just cut up and bake your jack-o-lantern and expect it to become a delicious pumpkin pie filling like your beloved Libby’s Pumpkin. So, I found what type of pumpkin to use, cut it into large pieces, baked it and processed it. To my disappointment it wasn’t any better then my trusty canned pumpkin. So, lesson learned…just buy canned. HERE’S WHY…..Libby’s has its own proprietary fruit, a variant of the Dickinson pumpkin (the perfect pumpkin for making pumpkin pie), called Libby Select. In reality, this oval tan-colored squash bears much more resemblance to butternut squash than to the traditional Jack-O-Lantern Halloween pumpkin, in appearance and more significantly in taste and texture.
Caramel Pecan Pumpkin Bars
Light and fluffy bars with a nutty caramel topping and a drizzle of brown butter frosting that deliver all the pumpkin flavors with an added crunchy surprise topping encased in caramel.
Ingredients
For the Pumpkin Bars:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- 1 (15 ounce) can pumpkin puree
- 4 large eggs
- 1 cup vegetable oil
For the Caramel Pecan Topping:
- 1½ cups pecans, toasted and chopped
- 1/3 cup caramel ice cream topping
For the Brown Butter Frosting:
- 1/3 cup unsalted butter
- 3 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- Plus 1 tablespoon extra milk to make a drizzle
Instructions
For the Pumpkin Bars:
Preheat oven to 350°. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt and cloves. Stir in pumpkin, eggs and oil until combined. Spread batter evenly in a (ungreased) 15 x 10 x 1 inch pan.
For the Caramel Pecan Topping:
In a small bowl stir together the pecans and caramel ice cream topping. Spoon nut mixture over pumpkin batter in pan. Bake 20 - 25 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire cooling rack. Add the brown butter frosting drizzle. Cut into 24 bars.
For the Brown Butter Frosting:
In a small saucepan heat butter over low heat until melted. Continue hearing until butter turns a golden brown. Remove from heat. In a large mixing bowl, combine brown butter, powdered sugar, milk and vanilla. Mix on low until combined. Turn the mixer to medium high and continue to mix until frosting is a spreading consistency. Remove ½ of the frosting, add 1 tablespoon of milk and drizzle over cooled bars in pan. FREEZE OR REFRIGERATE THE REMAINING FROSTING FOR ANOTHER TIME. (makes 1½ cups)
MORE RECIPES USING PUMPKIN
NEVER MISS A POST
More bar recipes to go with your Caramel Pecan Pumpkin Bars. BLUEBERRY CHEESECAKE BARS and APPLESAUCE BARS WITH SPICED CREAM CHEESE FROSTING.
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