Pumpkin Pecan Caramel Bars

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Time for another pumpkin treat.  These pumpkin pecan caramel bars are moist, gooey and totally delish!  If brownies and pumpkin had a baby, this would be it.  In fact they kind of reminded me of my Grain Free Blondies. If you are in need of a great dessert bar recipe, these pumpkin bars are a must-try.

Pumpkin Pecan Caramel Bars

They also happen to be gluten free.  Perfect for those Thanksgiving parties.  You can make these up pretty quickly too.  They would also be fabulous with my Pecan Caramel Ice Cream.  Yum!

Pumpkin Pecan Caramel Bars

Pumpkin Pecan Caramel Bars

Pumpkin Pecan Caramel Bars

Rating: 51

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 9 squares

Pumpkin Pecan Caramel Bars



  • Preheat oven to 350.
  • In a food processor, combine the dates and water and pulse until you get a caramel consistency. You will need to scrape down the sides a few times. Once that is done, set it aside.
  • In a food processor or blender, grind up the pecans and oats into a course consistency.
  • Add that to a bowl with the remaining dry ingredients and mix well.
  • In another bowl, combine all the wet ingredients and mix well.
  • Add wet to dry and mix until combined.
  • Get a sheet of parchment paper larger than an 8X8 glass baking dish so you will have some extra paper sticking out the sides. This will make these easy to remove after they are baked.
  • Slowly spoon 1/2 the batter into the 8X8 pan. Then add a layer of the “caramel.” Lastly, add in the remaining batter.
  • Bake in the oven for about 30-40 minutes. I got 9 squares out of my batch and I stored them in the fridge. You can also freeze them! Enjoy!

39 thoughts on “Pumpkin Pecan Caramel Bars

  1. I’d like to make this for my friend but she is totally gluten free and won’t eat oats. I can’t get gluten free oats here anyway. What could I use as a replacement? Would rolled rice or buckwheat work?

    1. Yes. If you are using fresh pumpkin, you will need to roast it before hand and then puree it. You can also use canned pumpkin.

  2. Since I found out my daughter likes pumpkin doughnuts, I’m willing to try this for her to see if she will like it. I have to admit, it looks very yummy :-) Thanks for the posts ! Keep up the excellent work :-)

  3. I HATE dates, is there anything that I can replace them with? I always see these fantastic looking sweets, that I will never make because of dates.

  4. These look amazing!! Just a quick question though. Do you also grind up the pumpkin seeds with the oats and pecans or do you leave them whole? Can’t wait to try these :)

  5. I made these last night and had one for breakfast this morning. Oh-my-deliciousness! Do you have nutrition information on these? I will definitely be making them again!

    1. Awesome! Glad you like them! I’m sorry I don’t have the nutritional info on these, but if you go to caloriecount.com, you can figure them out.

  6. Thanks for all the great pumpkin recipes! I think I might try substituting a couple ingredients: would almonds work instead of pecans? I’m bummed that that we just finished eating all our roasted pumpkin seeds I guess I’ll just add more nuts like you suggested above!? I was trying to figure out what to do with the last bit of pumpkin I had left! thanks again !

    1. You can just grease a pan if you don’t want to use parchment. Even when I used non stick pans, I always greased them a little to make sure it wouldn’t stick.

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