Claire Saffitz Caramel Pumpkin Bars
This post may contain affiliate links. See site Terms here.
Claire Saffitz Caramel Pumpkin Bars are one of the best desserts you’ll ever have; a pumpkin caramel with buttery shortbread & whipped cream. Truly this is such a unique dessert! With a buttery shortbread crust, a rich pumpkin caramel custard filling, and a generous layer of fresh whipped cream, these bars are the perfect combination of creamy, buttery, sweet, and deeply caramelized. (Claire Safftiz makes the best desserts – her cookbook Dessert Person is one of my all-time favorites, esp. her maple-pecan sticky buns here.) Unlike traditional pumpkin desserts, these bars are made without warm fall spices like cinnamon or nutmeg. Instead, the pumpkin flavor is paired with a rich, homemade caramel that gives the filling an almost brûlée-like flavor. If you love pumpkin desserts but want to try something a little different this fall, these bars are a must-make! I love pumpkin desserts but I’d never made anything like this.
When Claire mentioned in her recent YouTube video that these pumpkin bars were made with no warm fall spices (like cinnamon, nutmeg, etc.) I was really confused. How could a pumpkin dessert taste like fall without cinnamon, nutmeg, or ginger?
But as she explained the process, I became more and more intrigued. Instead of relying on traditional pumpkin pie spices for flavor, this recipe starts with homemade caramel, which adds the depth of flavor that spices typically add to pumpkin. The caramel is then combined with pumpkin and the other custard ingredients to create a rich, silky filling that bakes right on top of a buttery shortbread crust. (She apparently got the recipe from a cooking blog called Joe Pastry – but created the shortbread crust for this recipe, and added butter to the filling.)
The result is a dessert that feels familiar but new at the same time. You get the creamy texture of pumpkin pie, the rich flavor of caramel, and the buttery crunch of shortbread, all finished with a huge dollop of freshly whipped cream.
And honestly? The lack of warm spices is part of what makes these bars so special. The pumpkin and caramel have room to shine, creating a dessert with a deeper, more complex flavor than you might expect from such a simple combination of ingredients.
Why You’ll Love These Caramel Pumpkin Bars
- A unique twist on pumpkin dessert. If you’ve made your fair share of pumpkin bread, pumpkin cookies, and pumpkin pie, this is a fun new recipe to add to your fall baking list.
- Rich homemade caramel flavor. Cooking the sugar into caramel before adding the pumpkin creates a deep, almost toasted sweetness that makes these bars taste extra special.
- A buttery shortbread crust. The crisp, tender shortbread provides the perfect contrast to the smooth, creamy pumpkin filling.
- No traditional pumpkin pie spices. Without cinnamon, nutmeg, or ginger, the flavor of the pumpkin and caramel takes center stage.
- Fresh whipped cream on top. The light, creamy topping balances the rich filling and makes every bite feel a little more indulgent.
Can You Make These Caramel Pumpkin Bars Ahead of Time?
Yes! It is actually preferred with this recipe because Claire recommends the bars be served chilled. These bars are a great dessert to prepare ahead for fall gatherings, Thanksgiving, or a dinner party.
The shortbread crust and pumpkin caramel filling can be made in advance, giving the filling plenty of time to cool and set. Store the cooled bars covered in the refrigerator, then add the whipped cream just before serving.
Because the filling is custard-like, keep the bars refrigerated. For the best texture, use a sharp knife to cut them into squares, wiping the blade between cuts if needed.
Claire Saffitz Caramel Pumpkin Bars
Equipment
- 8"x 8" or 9"x 9" baking pan
- parchment paper
- rubber or silicone spatula
- medium saucepan
Ingredients
Shortbread Crust
- 1¼ cups all-purpose flour
- 1/3 cup powdered sugar
- 1/2 teaspoon salt
- 10 tablespoons unsalted butter, cold and cut into 1/4 inch cubes
Caramel (*slightly adapted to make easier)
- 3/4 cup sugar
- 4 tablespoons unsalted butter, room temperature
- 1½ cups heavy cream, room temperature
- 2 teaspoons vanilla extract
Pumpkin Filling
- 1 cup pumpkin puree
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 2 eggs
Whipped Cream
- 1/3 cup crème fraiche or mascarpone
- 2/3 cup heavy cream
- 3 tablespoons sugar (*my addition)
Instructions
Shortbread Crust
- Prepare and 8"x 8" or or 9"x 9" baking pan with parchment paper and nonstick cooking spray. Set aside.
- Preheat oven to 325°F.
- Combine flour, sugar, and salt. Mix well.
- Next add cold cubed butter and mix with hands really well until shortbread comes together.
- Press shortbread into prepared pan and bake at 350°F for about 13-16 minutes until very lightly golden brown on the edges. Look for the color more than the timing – ovens take different amount of times so pay attention to the edges and the light golden brown color.Once you remove the shortbread from the oven, turn the temperature down to 325°F.
Caramel and Pumpkin Filling
- You will start by making the caramel, but you'll want to have all the ingredients for the caramel and also the pumpkin filling out and measured beforehand, so you can work quickly once the caramel comes together.I like to put the butter, cream, and vanilla right next to the caramel pot, so it's easy to access when the sugar melts.
- Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or spoon.
- Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.Once sugar is completely melted, immediately remove from the heat.
- Next add the butter. Be careful in this step because the caramel may bubble rapidly when the butter is added.Stir the butter into the caramel until it is completely melted.
- Very slowly, drizzle in heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture may rapidly bubble and/or splatter when added.Stir for one minute until the mixture thickens.
- Add vanilla and mix well.
- Next, add in the brown sugar, salt, and pumpkin and mix well.
- Now you'll need to temper in the eggs, so they don't cook in the mixture.Crack both eggs into a small bowl and whisk well.
- Then, using a small spoon, scoop several spoonfuls of the caramel mixture into the egg mixture and mix well.
- Continue and add one more spoonful at a time, until the egg mixture is warm and has come to temperature of the caramel pumpkin filling.
- Once the egg mixture is warm, pour back into the larger saucepan and mix well.
- Once fully mixed, pour the pumpkin caramel mixture over the shortbread baked in the pan.
- Be sure the oven is set down to 325°F, then carefully place the pan back in the oven.
- Bake for 20-25 minutes until the edges are slightly puffed and the inside only slightly jiggles/wobbles. (You don't want it to slosh around, you want a slight jiggle.)
- Once edges are slightly puffed and middle only slightly jiggles, remove from oven.
- Let the bars rest at room temperature for 20-30 minutes, then place in the fridge to chill until cold (about 3-4 hours, up to overnight).
- Once chilled, slice bars with a very sharp knife (wiping the knife between each cut, to create clean lines).
Whipped Cream
- Just before serving, make up the whipped cream. Combine all ingredients in a stand mixer fitted with the whisk attachment (or a handheld mixer) and whisk until light and fluffy.
- Pipe or dollop a generous helping of whipped cream onto each caramel pumpkin bar, and enjoy!
- (These bars taste great stored in an airtight container in the refrigerator for up to a week.)
I hope you get a chance to make these Claire Saffitz Caramel Pumpkin Bars – they really will be a special addition to your fall or holiday baking. Be sure to tag me if you make them!
