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!!!
Alas, “Ginger” Bars doesn’t really describe to you the ABSOLUTE perfection you will experience in every bite of these Caramel Pumpkin Pecan Bars.
These Caramel Pumpkin Pecan Bars start with a delicious Ginger, Cinnamon, and Pumpkin Spiced cookie dough base.
Then add in a layer of wonderful, gooey, salted caramel sauce and chopped pecans.
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 😉
Caramel Pumpkin Pecan Bars
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
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
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