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Creamy Salted Caramel Pumpkin Bars

creamy salted caramel pumpkin bars - featured image
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A no-bake, five-ingredient dessert featuring a buttery graham cracker crust, a smooth pumpkin cream cheese filling, and a drizzle of salted caramel sauce. Perfect for fall gatherings and ready in under an hour.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, softened to room temperature
  • ½ cup powdered sugar, sifted
  • ½ cup pumpkin puree (canned, unsweetened)
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract
  • ½ cup caramel sauce (pourable)
  • Flaky sea salt for sprinkling

Instructions

  1. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides, and spray lightly with cooking spray.
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until it resembles wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan. Use the bottom of a glass to pack it down tightly and chill in the refrigerator for 10 minutes.
  4. In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla. Beat on medium-high speed for 2-3 minutes until light and fluffy.
  5. Pour the pumpkin mixture over the chilled crust and spread evenly with an offset spatula. Return to the refrigerator for at least 30 minutes to firm up.
  6. Warm the caramel sauce slightly in the microwave (10-15 seconds) to make it pourable. Drizzle over the pumpkin layer in a zigzag pattern.
  7. Optionally swirl the caramel into the pumpkin with a knife for a marbled effect, or leave as stripes.
  8. Sprinkle flaky sea salt over the warm caramel.
  9. Place the pan in the freezer for at least 1 hour, or until the bars are firm enough to cut.
  10. Lift the bars out using the parchment paper. Cut into 12 squares using a sharp knife or pizza cutter. Serve chilled.

Notes

Ensure cream cheese is fully softened to avoid lumps. Do not rush the chilling process; the crust needs to set to prevent crumbling, and the pumpkin layer needs to firm up so the caramel doesn’t sink. If caramel is too thick, thin it with a teaspoon of milk. For gluten-free options, use gluten-free graham crackers or almond flour. For dairy-free, swap cream cheese for a dairy-free alternative.

Nutrition

Keywords: pumpkin bars, no-bake dessert, salted caramel, fall recipes, easy pumpkin dessert, cream cheese filling, graham cracker crust

Find it online: https://merrymorsel.com/creamy-salted-caramel-pumpkin-bars-easy-5-ingredient-recipe/