Pumpkin Oatmeal Caramel Squares are the perfect treat for the fall. They’re easy to make with simple to find ingredients like oatmeal, pumpkin, caramel, chocolate and pecans.
Yields 12
Oatmeal bars made with pumpkin, caramel, chocolate and pecans make a tempting and irresistible treat for fall.
15 minPrep Time
30 minCook Time
45 minTotal Time
Save RecipeIngredients
1 1/4 cups all-purpose flour
1 1/4 cups old fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon, pumpkin pie spice , divided
1/4 teaspoon salt
1 cup brown sugar
1 cup butter, melted
1 cup semisweet chocolate chips
1/3 cup chopped pecan pieces (optional)
Pumpkin Caramel Filling
1 1/2 cups caramel bits or 34 caramel squares, unwrapped
2 tablespoons heavy cream
1/3 cup pumpkin puree (NOT pumpkin pie filling)
1/2 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350°F. Line an 8 x 8-inch baking dish with parchment paper or tin foil, leaving an overhang. Spray foil with nonstick cooking spray.
- To make the pumpkin caramel filling - In a small saucepan set over low heat, cook the caramel with heavy cream until completely smooth, stirring often. Whisk in pumpkin puree and pumpkin pie spice. Set aside.
- To make the carmelita bars - In a large mixing bowl, whisk brown sugar and melted butter together. Add the flour, oats, baking soda, pumpkin pie spice, and salt and mix until crumbly.
- Press a little bit more than half of the mixture on the bottom of the prepared pan. Bake in preheated oven for 10 minutes.
- Remove from oven and sprinkle with chocolate chips and chopped pecans over the crust.
- Pour the pumpkin caramel in the pan, spreading evenly.
- Crumble remaining oatmeal mixture over caramel.
- Return to oven and bake for an additional 15-19 minutes, or until the edges are lightly brown.
- Remove from the oven and allow them to cool completely so the pumpkin caramel sets up. You can place them in the fridge to speed up the process. Once cool, cut into squares and drizzle with additional caramel if desired.