Ingredients:

  • 1 cup (240 ml) canned pumpkin puree
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) light brown sugar, packed
  • 1/2 cup (120 ml) vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (130 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup (200 g) granulated sugar for caramel sauce
  • 6 tablespoons (85 g) unsalted butter, cut into pieces
  • 1/2 cup (120 ml) heavy cream
  • 1 teaspoon sea salt, or more to taste

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease or line a baking pan with parchment paper.
  2. In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla. Whisk until smooth.
  3. In another bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
  4. Gradually fold the dry ingredients into the pumpkin mixture until just combined.
  5. Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let them cool completely.
  6. In a saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns golden brown.
  7. Add butter and mix until melted. Cautiously stir in heavy cream until smooth. Add sea salt to taste.
  8. Once the bars are cool, pour the salted caramel sauce over the top. Let it set for a few minutes before slicing into bars.