Pumpkin And Salted Caramel - What Else Is There?

pumpkin bars with salted caramel glaze

Are you obsessed with salted caramel? Well, you should be. I feel like every time I get onPinterest, it’s everywhere I look - and I like it.

You already know how much I love pumpkin, so marry the two, and I’ll say “I do” right now. That is, if you can understand me over my mouth full of these bars.

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  • 1 cup white whole wheat flour

  • 1 cup all-purpose flour

  • 1 tsp salt

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1/4 tsp cloves

  • 1 egg

  • 3/4 cup brown sugar

  • 1/2 cup granulated sugar (or splenda/stevia)

  • 1/2 cup plain Greek yogurt

  • 2 tbsp butter, melted and cooled

  • 1 tsp vanilla extract

  • 1 cup canned pumpkin (not pumpkin pie filling)

For the Salted Caramel

  • 6 tbsp brown sugar

  • 2 tbsp half & half

  • 2 tbsp butter

  • 1/2 tsp coarse sea salt

Whisk the flours, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves together in a bowl and set it aside.

In another bowl, mix the egg, brown sugar, and sugar. Add in yogurt, butter, and vanilla, and mix until creamy. Slowly add in dry ingredients and beat until combined, then mix in the pumpkin.

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Spread about half of the batter into the bottom of a prepared baking dish and bake for about 10 minutes.

While that’s in the oven, grab a saucepan and stir together the brown sugar and half & half. (I didn’t have brown sugar GASP so I had to improvise. That’s white sugar with a touch of maple syrup! #makeitwork)

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Bring the mixture to a simmer. Stirring constantly, allow sugar mixture to boil until sugar has dissolved and mixture has turned dark brown (or in my case, slightly yellow).

Stir in the butter and salt, and then remove from heat & continue stirring for another two minutes to cool the mixture.

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Drizzle about half of the salted caramel mixture over the top of the pumpkin bars and spread with a spoon. Spread remaining pumpkin batter over the top. Drizzle remaining salted caramel mixture over top.

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Bake for another 20-25 minutes and then allow bars to cool for about 10 minutes. Cut into bars and eat!

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You’ll love these - they’re so moist & delicious. And it has some whole wheat flour, so it’s like healthy… ish.

Thanks to A Kitchen Addiction for the original recipe! I’ll definitely be making this one again :)



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