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Caramel Pumpkin Butter Bars

Caramel pumpkin butter bars with a golden shortbread base and a thick pumpkin-caramel filling baked until just set. Topped with flaky sea salt and finished with a reserved shortbread crumble for extra texture.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Shortbread base and crumble
  • 2 cup all-purpose flour
  • 0.75 cup powdered sugar
  • 0.25 cup cornstarch
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
  • 1 cup cold unsalted butter, cubed
Pumpkin caramel filling
  • 0.75 cup pumpkin puree
  • 0.75 cup caramel sauce (thick, store-bought or homemade)
  • 0.25 cup heavy cream
  • 2 tbsp brown sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla
  • 2 eggs
  • 1 flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Prep & preheat
  1. Preheat the oven to 350F and line a 9x13 pan with parchment so the bars lift out easily after baking.
Make shortbread base
  1. Combine all-purpose flour, powdered sugar, cornstarch, cinnamon, and salt, then cut in cold butter until the dough comes together.
Reserve crumble and bake the crust
  1. Reserve 1 cup of the shortbread dough for the crumble topping, then press the remaining dough firmly into the pan.
  2. Bake for 15 minutes until pale golden.
Mix pumpkin caramel filling
  1. Whisk pumpkin puree, caramel sauce, heavy cream, brown sugar, pumpkin pie spice, vanilla, and eggs until smooth.
Assemble & finish baking
  1. Pour the filling over the hot crust, then crumble the reserved dough evenly on top.
  2. Bake 22 to 25 minutes until the filling is set, then sprinkle with flaky sea salt while still hot.
Cool & cut
  1. Cool completely before cutting so the bars slice cleanly without collapsing.

Notes

For clean slices, chill the fully cooled pan 1–2 hours after baking (optional) to firm up the set filling; store covered in the fridge up to 4 days. Freezing: yes—freeze bars in an airtight container up to 2 months and thaw overnight in the fridge. Dietary swap: use a gluten-free 1:1 all-purpose flour blend for the shortbread base if needed (cornstarch and spices still work the same).