These bars will melt in your mouth with a soft, buttery crust and an ooey, gooey pumpkin caramel filling!
Pumpkin Caramel Sauce
- 12 ounces store-bought caramel sauce
- ½ cup (123g) pumpkin puree, not pumpkin pie filling
- ½ teaspoon pumpkin pie spice
Butter Bars
- 2 cups (4 sticks or 452g) Challenge Butter
- 1 cup (200g) granulated sugar
- 1 ½ cups (186g) confectioners sugar
- 4 cups (500g) all-purpose flour
Directions
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1
Pour caramel into a bowl. Add in the pumpkin puree and pumpkin spice and stir well. Set aside.
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2
Heat oven to 325°F.
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3
Prepare a 9×13 dish by spraying with non-stick spray or by using the butter & flour method.
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4
In the bowl of your stand mixer fitted with the paddle attachment (or using a hand-held mixer), cream together the butter, and sugars, about 3 minutes.
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5
With the mixer off, add in the flour. Turn mixer on low and mix until the flour is fully incorporated or about 30 seconds. The dough will be very soft.
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6
Press half of the dough into the prepared pan and make sure it is a smooth, even layer.
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7
Bake for 25 minutes. The crust is done when it does not appear shiny and is starting to turn a light golden brown.
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8
Remove from oven and let sit for about 10 minutes.
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9
Pour the pumpkin caramel sauce over the baked crust.
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10
From the remaining dough, crumble between your fingers and sprinkle over top of the pumpkin caramel.
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11
Bake for an additional 25 minutes.
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12
Cool completely before cutting. (I usually refrigerate overnight.) These bars are sweet so I recommend cutting into 24 smaller pieces when serving.
