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Caramel Pecan Pumpkin Bars with Easy Maple Cream Cheese Frosting

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These caramel pecan pumpkin bars are a cozy fall treat featuring a moist pumpkin base, gooey caramel pecan layer, and luscious maple cream cheese frosting. Perfect for gatherings, potlucks, or a comforting snack, they come together quickly and deliver irresistible autumn flavors.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional)
  • 1 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1 cup pumpkin puree
  • 3/4 cup unsalted butter, melted
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3/4 cup pecans, roughly chopped (toasted recommended)
  • 1 cup soft caramel candies or homemade caramel sauce
  • 2 tablespoons heavy cream
  • Pinch of sea salt
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In another bowl, beat together granulated sugar, brown sugar, pumpkin puree, melted butter, eggs, and vanilla extract until smooth.
  4. Gently fold dry ingredients into wet ingredients until just combined. Do not overmix.
  5. In a small saucepan over low heat, melt caramel candies with heavy cream and a pinch of sea salt until smooth. Stir in chopped pecans.
  6. Spread half of the pumpkin batter into the prepared pan. Spoon caramel pecan mixture over the top, then spread remaining batter on top and smooth.
  7. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out mostly clean.
  8. Transfer pan to a wire rack and cool completely, about 1 hour.
  9. For frosting: Beat cream cheese, butter, powdered sugar, maple syrup, vanilla extract, and a pinch of salt until fluffy. Chill if needed for thickness.
  10. Spread frosting over cooled bars. Sprinkle with extra toasted pecans if desired. Lift bars out using parchment, cut into squares (about 20 pieces).

Notes

Toast pecans for extra flavor. Do not overmix batter for tender bars. Frost only when bars are completely cool. For gluten-free, use a 1:1 flour blend. For vegan, substitute eggs, butter, and cream cheese with plant-based alternatives. Chill bars before slicing for clean edges.

Nutrition

Keywords: pumpkin bars, caramel pecan, maple cream cheese frosting, fall dessert, easy pumpkin recipe, autumn baking, Thanksgiving dessert, potluck bars

Find it online: https://jodierecipes.com/caramel-pecan-pumpkin-bars-recipe-easy-maple-cream-cheese-frosting/