Caramel Pumpkin Pecan Bars

Is it wrong that I REALLY wanted to call these Ginger Bars?  I mean come on… Brunettes have Brownies.  Blonds have Blondies.  But what about the Gingers of the world?  As a life long Ginger I understand that we need to be represented in the form of a delicious chewy, gooey, dessert bar too!!!

aramel Pumpkin Pecan Bars

Alas, “Ginger” Bars doesn’t really describe to you the ABSOLUTE perfection you will experience in every bite of these Caramel Pumpkin Pecan Bars.

Caramel Pumpkin Pecan Bars

These Caramel Pumpkin Pecan Bars start with a delicious Ginger, Cinnamon, and Pumpkin Spiced cookie dough base.

aramel Pumpkin Pecan Bars

Then add in a layer of wonderful, gooey, salted caramel sauce and chopped pecans.

aramel Pumpkin Pecan Bars

Finally, these Caramel Pumpkin Pecan Bars are topped off with a little more Pumpkin Spiced Cookie Dough and then baked to perfection.

See don’t you agree?  The Ginger, Cinnamon, and Pumpkin Spice? The Salty and Sweet Salted Caramel filling? Not to mention that gorgeous “Ginger” color?

Maybe these Caramel Pumpkin Pecan Bars do represent the Ginger’s of the world after all 😉

Enjoy!!

Caramel Pumpkin Pecan Bars

Ingredients:

Wet:

1 Cup Unsalted Butter, melted

1/2 Cup Brown Sugar, packed

1 Cup Granulated Sugar

2 Teaspoon Pure Vanilla Extract

3/4 Cup 100% Pure Pumpkin Puree

Dry:

3 Cups Flour

1/2 Teaspoon Salt

3/4 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

2 Teaspoon Cinnamon

1/2 Teaspoon Ground Cloves

1/2 Teaspoon All Spice

1/2 Teaspoon Nutmeg (freshly grated if you can)

1/4 Teaspoon Ground Ginger

 

1-1/2 Cups Salted Caramel Sauce* (Homemade or store-bought)

1-1/4 Cups Chopped Pecans

Directions:

In a small bowl mix together all the wet ingredients.  Sift together the dry ingredients into a larger bowl.  Add the wet ingredients to the dry and mix together until just combined.  Cover and allow the dough to chill in the freezer for 30 minutes.

Pre-Heat the oven to 350 degrees and line a 9 x 13 baking pan with parchment paper, then spray the parchment paper with non-stick spray (just in case).

Press about half the dough into an even layer in the lined 9 x 13 baking pan (if the dough is too sticky wet the tips of your fingers).  Then pour on the caramel sauce and sprinkle on about 3/4 of the chopped pecans.  Using 2 spoons or a small cookie scoop, drop the remaining chilled dough on top of the salted caramel and pecan mixture.  Sprinkle the rest of the pecans on top.  Place the 9 x 13 banking pan on a sheet pan (just in case) and bake at 350 degrees for 25-30 minutes.

Allow the bars to cool completely then cut into small squares.  These Caramel Pumpkin Pecan Bars are absolutely wonderful at room temperature and even BETTER chilled and served the next day!

* For Homemade Salted Caramel Sauce I used this recipe From American Heritage Cooking

Posted by

My name is Melody and I am the cook and blogger behind Meals With Mel. I have a love for traveling, I share a joy for gardening, and I have a passion for cooking. Although I do some baking, I don't consider myself a baker as I can't stand having to measure. When it comes to cooking my philosophy is add a bit of this, a dash of that, a splash of something doesn't hurt, never forget some type of pepper and always add at least one clove of garlic. Thanks for stopping by my Spicy Texas Kitchen and I hope to see you again!!! Melody

15 thoughts on “Caramel Pumpkin Pecan Bars

  1. I love the idea of calling them Ginger Bars! I stumbled onto your site this afternoon and I have to say, I love it! I’m eager to try your recipes, starting with the chicken and dumplings… mmmm… thank you!

    Liked by 1 person

    1. Hi Tonya 🙂
      Yes, I think Ginger Bars will become the official name. I hope you enjoy the chicken and dumplings it s truly a very special recipe to me and just the mention of it brings back so many happy memories of Christmas Morning at my Grandmothers. I look forward to hearing from you again!!
      Happy Cooking,
      Melody

      Like

    1. Thanks Kathryn 🙂
      It nice to be back. The last few months have just been crazy and I’ve been living off my store of food out of the freezer. Good news is I had my last day of work for the year Thursday (YAY!) and now life can return to normal. Oh and you can never go wrong with pecans… Especially when there is caramel involved!!

      Liked by 1 person

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