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Easy Salted Caramel Pumpkin Bars with Cream Cheese Swirl

Easy Salted Caramel Pumpkin Bars with Cream Cheese Swirl - featured image
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These easy pumpkin bars feature a creamy cream cheese swirl and a quick homemade salted caramel. They come together in one bowl and are on your table in under an hour, making them the perfect fall dessert for any gathering.

Ingredients

Scale
  • 1 and 1/2 cups (180g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup (240g) canned pumpkin puree
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 4 ounces (113g) cream cheese, softened
  • 2 tablespoons (25g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (100g) granulated sugar
  • 3 tablespoons (42g) unsalted butter, cut into pieces
  • 1/4 cup (60ml) heavy cream, room temperature
  • 1/2 teaspoon flaky sea salt, plus more for sprinkling

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. Lightly spray with nonstick spray.
  2. In a large bowl, whisk together flour, 1 cup granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt.
  3. Make a well in the center. Add pumpkin puree, vegetable oil, eggs, and 1 teaspoon vanilla extract. Stir with a rubber spatula until just combined. Do not overmix.
  4. In a small bowl, beat softened cream cheese with 2 tablespoons granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth.
  5. Pour pumpkin batter into prepared pan and spread evenly. Drop spoonfuls of cream cheese mixture over the top. Swirl with a knife or toothpick using 5-6 figure-eight motions.
  6. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pan on a wire rack for 15 minutes, then lift out and cool completely.
  7. While bars bake, make caramel: In a small saucepan over medium heat, spread 1/2 cup granulated sugar in an even layer. Cook without stirring until sugar melts and turns deep amber (5-7 minutes), swirling pan occasionally. Remove from heat, whisk in butter until melted. Slowly pour in heavy cream while whisking constantly. Whisk in 1/2 teaspoon flaky sea salt. Let cool 5 minutes.
  8. Once bars are completely cool, drizzle salted caramel over the top. Sprinkle with extra flaky sea salt if desired.
  9. Cut into 16 squares (4×4 grid). Wipe knife between cuts for clean slices. Serve at room temperature or slightly warm.

Notes

Don’t overmix the batter. Room temperature ingredients matter. The caramel needs your attention—sugar goes from golden to burnt in about 30 seconds. Use the parchment overhang for easy removal. Let bars cool completely before slicing for clean edges.

Nutrition

Keywords: pumpkin bars, salted caramel, cream cheese swirl, fall dessert, easy pumpkin recipe

Find it online: https://zorbmeal.com/easy-salted-caramel-pumpkin-bars-with-cream-cheese-swirl/