Pumpkin Pecan Caramel Crunch Bars

Imagine the best parts of pumpkin pie, pecan pie, and a gooey butter cake, all in one irresistible bar. These layered treats feature a buttery shortbread crust, a creamy pumpkin filling, a rich pecan caramel topping, and a satisfying crunch.

Prep

25 min

Cook

1 hr 5 min

Total

1 hr 30 min

Makes

16-24 bars

Ingredients

Check off each one as you gather it.

• 1 cup (226 g) unsalted butter, softened, plus more for greasing
• 1/2 cup (100 g) granulated sugar
• 2 cups (240 g) all-purpose flour
• 1 teaspoon vanilla extract
• 1 (15-ounce) can pumpkin puree
• 1/2 cup (100 g) packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup (120 ml) heavy cream
• 1/2 cup (113 g) unsalted butter
• 1/2 cup (100 g) packed light brown sugar
• 1/4 cup (60 ml) heavy cream
• 1 teaspoon vanilla extract
• 1 1/2 cups (170 g) pecan halves, roughly chopped
• 1 cup (150 g) crushed shortbread cookies or graham crackers

Instructions

1. 01

   Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or line with parchment paper, leaving an overhang on the sides.

2. 02

   For the crust, beat 1 cup (226 g) softened butter and 1/2 cup (100 g) granulated sugar in a medium bowl until light and fluffy. Add 2 cups (240 g) all-purpose flour and 1 teaspoon vanilla extract, mixing until just combined and a soft dough forms.

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Recipes and images on Devin’s Kitchen are created with the help of AI tools. Images are illustrations, and recipes are not individually kitchen-tested, so read through before you start and check labels for allergens. More about how recipes are made.