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Salted Caramel Pumpkin Bars

Salted Caramel Pumpkin Bars: Decadent Autumn Dessert

Creamy pumpkin cheesecake bars with gingersnap crust, swirled with salted caramel. These decadent autumn treats are perfect for gatherings and dessert lovers everywhere!
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 10 minutes
Course Dessert
Cuisine American
Servings 16 Bars
Calories 285 kcal

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 9x13-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.