Salted Caramel Pumpkin Bars: Decadent Autumn Dessert
These Salted Caramel Pumpkin Bars are my absolute favorite fall treat! I love how the sweet caramel swirls into creamy pumpkin filling.
They’re perfect for breakfast with coffee or as a fancy dessert after dinner. The gingersnap crust adds amazing crunch. Trust me, one bite and you’ll understand why I make these every autumn.
The combination of warm spices and buttery caramel just hits differently. These bars disappear SO fast at parties. If you love pumpkin bars, you’ll adore this upgraded version!
Ingredients You’ll Need
Here’s what makes these bars incredible: simple pantry staples combined with rich pumpkin and luscious caramel. Check the recipe card below for exact ingredient amounts!
- Gingersnap cookies, crushed: These spiced cookies create the perfect crunchy, flavorful base for bars.
- All-purpose flour: Helps bind the crust together so it slices beautifully every time.
- Unsalted butter, melted: Adds richness and helps press the crust into your pan perfectly
- Salt: Just a pinch enhances all the warm spices in the cookies.
- Cream cheese, room temperature: Creates that ultra-creamy, smooth cheesecake texture we all love here.
- Brown sugar: Adds deep molasses sweetness that pairs perfectly with autumn spices.
- Eggs, room temperature: Helps everything bind together into silky, creamy perfection you’ll love.
- Warm spices: Cinnamon, ginger, nutmeg, allspice, and cloves create that cozy fall flavor everyone craves in autumn desserts.
- Pumpkin puree: Pure pumpkin creates that classic fall flavor we all crave desperately.
- Nonfat Greek yogurt: Adds tang and keeps the filling light and creamy simultaneously.
- Vanilla extract: Enhances all the other flavors and adds sweet, aromatic warmth.
- Salted caramel sauce: The star topping that makes these bars absolutely IRRESISTIBLE to everyone.
- Flaky sea salt: Optional finishing touch that balances sweetness with savory perfection.
How to Make Salted Caramel Pumpkin Bars
These bars come together easier than you’d think! Just follow these simple steps and you’ll have the perfect autumn dessert ready.
Step 1: Prep Your Pan and Make the Crust
Preheat your oven to 350°F and line your 9×13-inch pan with parchment paper for easy removal. Mix crushed gingersnaps with flour, melted butter, and salt until combined. Press the mixture firmly into the pan bottom and bake for 10 minutes until fragrant.
Step 2: Beat the Cream Cheese Base
Beat the cream cheese and brown sugar together for 3 minutes until light and completely fluffy throughout. Scrape down the bowl sides to ensure everything mixes evenly without any lumps remaining. Add eggs one at a time, beating well after each addition.
Step 3: Add Pumpkin and Spices
Mix in all spices—cinnamon, ginger, nutmeg, allspice, and cloves—until the filling smells absolutely amazing! Fold in pumpkin puree, Greek yogurt, and vanilla extract until smooth and creamy. The mixture should be silky and well combined with no streaks.
Step 4: Pour and Swirl with Caramel
Pour the filling over your baked crust and spread it evenly to all corners of the pan. Drizzle salted caramel sauce across the top in lines, then use a knife to swirl it gently through the filling. Don’t overmix—those pretty swirls make it gorgeous!
Step 5: Bake Until Set
Bake for 40-45 minutes until the edges are set but the center still jiggles slightly when you shake the pan. The bars will firm up as they cool, so don’t overbake them or they’ll crack. Let them cool completely in the pan on a wire rack.
Step 6: Chill and Slice
Refrigerate for at least 2 hours or overnight until completely chilled and firm for the best slicing results. Lift the bars out using parchment paper edges and place on a cutting board. Slice into squares, sprinkling with flaky sea salt if desired, and ENJOY!
Tips for the Best Salted Caramel Pumpkin Bars
- Room temperature ingredients mix smoothly and create a creamier filling without lumps throughout.
- Don’t overbake the bars—they should jiggle slightly in the center for a perfect creamy texture.
- Use quality caramel sauce because it’s the star here, and cheap versions taste artificial.
- Chill overnight for the cleanest slices and best flavor development that really shines through.
- Wipe your knife between cuts with a damp towel for those gorgeous, Instagram-worthy slices.
Variations and Substitutions
Want to make these bars your own? Here are some fun ways to customize this recipe perfectly!
- Graham cracker crust: Swap gingersnaps for graham crackers if you prefer a milder, sweeter crust base.
- Chocolate drizzle: Add melted dark chocolate over the caramel for extra decadence and richness.
- Pecan topping: Sprinkle chopped toasted pecans on top for delicious crunch and nutty flavor.
- Maple caramel: Use maple-flavored caramel sauce instead for a different autumn twist everyone loves.
- Gluten-free option: Use gluten-free gingersnaps and almond flour for the crust to accommodate allergies.
If you’re looking for more pumpkin inspiration, try these pumpkin cheesecake bars next!
Frequently Asked Questions
Can I make these bars ahead of time?
Yes! These actually taste better the next day. Make them up to 3 days ahead and refrigerate covered tightly with plastic wrap.
How do I store leftover pumpkin bars?
Keep them refrigerated in an airtight container for up to 5 days. The crust stays nice and crisp when stored properly this way.
Can I freeze salted caramel pumpkin bars?
Absolutely! Wrap individual bars in plastic wrap, then freeze for up to 3 months. Thaw overnight in your fridge before serving them.
Why did my bars crack on top?
Overbaking causes cracks. Remove them when the center still jiggles slightly. They’ll set perfectly as they cool down completely on the counter.
Can I use homemade pumpkin puree?
Yes, but make sure it’s thick and not watery. Canned pumpkin works best because it has the perfect consistency for baking always.
What’s the difference between pumpkin puree and pie filling?
Use pure pumpkin puree, NOT pie filling. Pie filling has added sugar and spices that will mess up the recipe balance terribly.
Do I have to use Greek yogurt?
Sour cream works great, too! Use the same amount. It adds a similar tang and creaminess that makes these bars extra delicious.
How do I get clean slices?
Chill completely, then use a sharp knife, wiping it clean between each cut. Warm water helps clean the knife blade between slices perfectly.
Salted Caramel Pumpkin Bars: Decadent Autumn Dessert
Ingredients
For Gingersnap Crust:
- 2 cups gingersnap cookies crushed
- 2 tablespoons all-purpose flour
- 5 tablespoons unsalted butter melted
- pinch of salt
For Caramel Pumpkin Cheesecake:
- 16 oz cream cheese room temperature
- ¾ cup brown sugar
- 3 eggs room temperature
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- 1 can (15 oz) pumpkin puree
- ½ cup nonfat Greek yogurt
- 1 teaspoon vanilla extract
- ½ cup salted caramel sauce homemade or store-bought
- flaky sea salt optional
Instructions
Prepare Gingersnap Crust:
- Preheat and prepare: Set oven to 350°F and line a 9×13-inch pan with parchment paper.
- Make crust: Process gingersnaps until finely crushed, mix with flour, melted butter, and salt evenly.
- Bake crust: Press mixture firmly into pan bottom and bake for 10 minutes until fragrant.
Make Caramel Pumpkin Cheesecake:
- Beat cream cheese and brown sugar for 3 minutes until fluffy, then add eggs one at a time.
- Add spices and pumpkin: Mix in cinnamon, ginger, nutmeg, allspice, and cloves, then fold in pumpkin puree.
- Combine wet ingredients: Add Greek yogurt and vanilla extract, mixing until smooth with no streaks visible.
- Assemble and bake: Pour filling over crust, drizzle caramel sauce on top, and swirl with a knife gently.
- Bake bars for 40-45 minutes until edges set but center jiggles slightly when gently shaken.
- Chill and serve: Cool completely in pan, refrigerate 2 hours, lift out, slice into 16 bars.
Notes
- Room temperature ingredients blend smoothly and prevent lumps in your cheesecake filling completely.
- Don’t skip chilling time; bars need to set properly for clean, beautiful slices.
- Store bars covered in the fridge for up to 5 days for freshness.
- Freeze individual wrapped bars for up to 3 months for future sweet cravings.
- Quality caramel sauce makes a huge difference in the final flavor of bars.
