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To create these Pumpkin Cream Cheese Bars with Caramel, gather these ingredients: - 1 and ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ cup unsalted butter, softened - 1 cup brown sugar, packed - ½ cup granulated sugar - 2 large eggs - 1 cup pumpkin puree (not pumpkin pie filling) - 1 teaspoon vanilla extract - 8 oz cream cheese, softened - ½ cup powdered sugar - ½ teaspoon vanilla extract (for cream cheese layer) - ½ cup caramel sauce (store-bought or homemade) Choosing the best ingredients makes a big difference. Here are my tips: - Pumpkin Puree: Always pick pure pumpkin puree. Avoid pie filling as it has added sugar and spices. - Spices: Fresh spices offer the best flavor. Check dates to ensure they are not old. - Butter: Use unsalted butter for better control over salt levels. - Cream Cheese: Look for full-fat cream cheese. It gives a richer texture. - Sugars: Use packed brown sugar for a deeper flavor and soft texture. You might not have all the items needed. Here are some easy swaps: - Flour: Use gluten-free flour if you need a gluten-free option. - Butter: Coconut oil or vegan butter can replace butter for a dairy-free recipe. - Eggs: Use flax eggs or applesauce as egg substitutes for a vegan version. - Caramel Sauce: You can make your own caramel or use chocolate sauce instead. - Cream Cheese: Substitute with a dairy-free cream cheese for a vegan option. Start by preheating your oven to 350°F (175°C). Grease an 8x8 inch baking pan with some butter. Then, line it with parchment paper. Make sure to leave some paper hanging over the edges. This will help you lift the bars out later. In a medium bowl, whisk the dry ingredients. Combine 1 and ½ cups of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg. Mix until everything is well blended. This step adds great flavor to your bars. In a large bowl, cream ½ cup of softened unsalted butter with 1 cup brown sugar and ½ cup granulated sugar. Mix until it turns light and fluffy. Add 2 large eggs, one at a time, mixing well after each. Then, stir in 1 cup of pumpkin puree and 1 teaspoon of vanilla extract. Mix until the mixture is smooth. This gives your bars moisture and a lovely pumpkin taste. In another bowl, mix 8 oz of softened cream cheese with ½ cup powdered sugar. Add ½ teaspoon of vanilla extract. Beat with a hand mixer until it becomes creamy and smooth. This layer adds richness to your bars. Pour half of the pumpkin mixture into the prepared pan. Spread it evenly across the bottom. Next, add dollops of the cream cheese mixture on top. Use a knife to swirl it gently for a marbled effect. Pour the rest of the pumpkin mixture over this layer, spreading it out evenly. Bake in the oven for 30 to 35 minutes. A toothpick should come out clean when done. Once baked, take the pan out of the oven. Let the bars cool completely in the pan. After they cool, drizzle ½ cup of caramel sauce over the top. Cut the bars into squares or rectangles. Enjoy your delicious treat! To keep your bars moist, use fresh pumpkin puree. This adds richness and flavor. Avoid overmixing the batter; gently fold the dry ingredients into the wet mix. This helps retain moisture. Baking time matters, too. Check for doneness at 30 minutes. If the toothpick comes out clean, they are ready. Let the bars cool completely before cutting. This helps them set and stay moist. Use a good 8x8 inch baking pan for even cooking. Line it with parchment paper for easy removal. A whisk is perfect for mixing the dry ingredients. I love using a rubber spatula to fold the batter gently. A toothpick is essential for checking doneness. Lastly, a sturdy knife works best for cutting the bars neatly. Taste the batter before baking, but remember that it will taste sweeter once baked. If you like less sweetness, cut back on the brown sugar. For spice, add more cinnamon or nutmeg to suit your taste. You can even try other spices like ginger or cloves for a twist. Just be careful not to overpower the pumpkin flavor. {{image_2}} You can make these bars gluten-free. Use a 1:1 gluten-free flour blend instead of all-purpose flour. This swap keeps the texture light and fluffy. Look for blends that contain xanthan gum for the best results. Always check the labels to avoid cross-contamination. Nuts or chocolate chips add a great crunch. You can mix in ½ cup of chopped walnuts or pecans. If you prefer a sweeter touch, add semi-sweet chocolate chips instead. Stir them into the pumpkin mixture before pouring it into the pan. This gives every bite a delightful surprise! While caramel sauce is a classic topping, you can switch it up. Consider using a cream cheese frosting for a richer flavor. A sprinkle of cinnamon or nutmeg can also boost the taste. For a fun twist, drizzle some melted chocolate over the bars. This adds an extra layer of yum! To keep your pumpkin cream cheese bars fresh, store them properly. First, let the bars cool completely. Then, cut them into squares. Place the squares in an airtight container. You can also layer parchment paper between the bars. This keeps them from sticking together. Store the container in the fridge. The bars will stay good for about five days. If you want to keep them longer, consider freezing. Freezing these bars is easy! Start by cutting them into squares. Wrap each square in plastic wrap tightly. Then, place them in a freezer-safe bag or container. Make sure to remove as much air as possible. Label the bag with the date. The bars can stay frozen for up to three months. When you’re ready to enjoy them, just thaw them in the fridge overnight. To reheat your pumpkin cream cheese bars, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the bars on a baking sheet. Heat them for about 10 minutes. This warms them up nicely without drying them out. If you're in a hurry, you can use the microwave. Heat one bar for about 15-20 seconds. Just be careful not to overheat. You want them warm, not hot! No, you should not use pumpkin pie filling. Pumpkin pie filling has added spices and sugar. This will change the flavor and sweetness of your bars. Always choose pure pumpkin puree for the best taste. You can check if the bars are done by inserting a toothpick in the center. If it comes out clean or with a few crumbs, they are ready. The edges should look set, and the top will have a slight shine. Yes, you can make these bars a day in advance. Just bake them and let them cool completely. Then, store them in an airtight container at room temperature. Drizzle the caramel on top just before serving for the best taste. You can use chocolate sauce or a fruit puree as a substitute for caramel sauce. If you want a fun twist, try maple syrup. This will change the flavor but still keep it sweet and tasty. Serve these bars on a decorative platter. You can cut them into squares or rectangles for easy sharing. For a nice touch, sprinkle some chopped nuts on top. This adds texture and looks great too! You now have everything you need to make delicious pumpkin cream cheese bars. We covered the key ingredients and how to choose the best ones. You learned step-by-step instructions, plus tips for great results. Don’t forget the variations and storage tips to enjoy these bars longer. Baking can be fun and easy with the right knowledge. With practice, your pumpkin bars will be a hit every time. Enjoy making this tasty treat!

Pumpkin Cream Cheese Bars with Caramel

Indulge in the flavors of fall with these delightful Pumpkin Cream Cheese Bars with Caramel! Perfectly spiced and creamy, these bars are a must-try for your autumn dessert table. With simple ingredients and easy steps, you’ll have a delicious treat ready in no time. Click through for the full recipe and wow your family and friends with this seasonal favorite! #PumpkinBars #FallBaking #DessertRecipe #EasyRecipes
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Ingredients
  

1 and ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ cup unsalted butter, softened

1 cup brown sugar, packed

½ cup granulated sugar

2 large eggs

1 cup pumpkin puree (not pumpkin pie filling)

1 teaspoon vanilla extract

8 oz cream cheese, softened

½ cup powdered sugar

½ teaspoon vanilla extract (for cream cheese layer)

½ cup caramel sauce (store-bought or homemade)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving some overhang to make removing the bars easier.

    In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.

      In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

        Beat in the eggs one at a time, then stir in the pumpkin puree and 1 teaspoon of vanilla extract until smooth.

          Gradually add the dry ingredients to the wet mixture, stirring until just combined.

            In a separate bowl, mix the softened cream cheese, powdered sugar, and ½ teaspoon of vanilla extract until creamy and smooth.

              Pour half of the pumpkin mixture into the prepared baking pan and spread it evenly. Add dollops of the cream cheese mixture on top, then swirl it gently with a knife.

                Pour the remaining pumpkin mixture on top, spreading it evenly to cover the cream cheese layer.

                  Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

                    Remove the pan from the oven and let it cool completely in the pan.

                      Once cooled, drizzle the caramel sauce generously over the top of the bars.

                        Cut into squares or rectangles and serve.

                          Prep Time: 15 mins | Total Time: 50 mins | Servings: 16 bars

                            - Presentation Tips: Serve the bars on a decorative platter, and sprinkle some chopped pecans or chopped walnuts on top for added texture and a rustic look.