I pinned so many pumpkin recipes over the weekend and decided to give the Fudgy Pumpkin Caramel Swirl Bars from the Food Charlatan a try. I have over 250 bars and brownie recipes pinned to my Pinterest board — you can check them out here.
I put my own twist on them by adding one half cup of semi sweet chocolate chips on top of the melted caramel. The end result was a cross between a spice cookie, a snickerdoodle, and a salted caramel brownie.
- 3/4 cup butter, melted
- 2 and 1/4 cups firmly packed brown sugar
- 3/4 cup canned pumpkin (NOT pumpkin pie filling)
- 1 and 1/2 tablespoons vanilla (not a typo — yes Tablespoons)
- 2 and 1/4 cups flour, spooned and leveled
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 and 1/2 teaspoons cinnamon
- 1/2 teaspoon kosher salt
- 1 (11 ounce) package caramels
- 3 tablespoons milk
- 1/2 cup semi sweet chocolate chips (optional: I added this, it was not included in the original recipe)
1. Preheat your oven to 350 degrees F. Line a 9×13 inch pan with parchment paper, or grease the pan. (You can do foil too. Grease the foil).
2. In a large bowl or stand mixer, melt the butter.
3. Add the brown sugar, pumpkin, and vanilla, and beat well.
4. Add the flour to the bowl but don’t mix. Spoon the baking powder, baking soda, cinnamon, and salt into the flour and gently stir into the flour.
5. Beat well, stopping to scrape the sides and bottom of the bowl.
6. Pour about half of the batter into the prepared pan and use a spatula to smooth it on the bottom of the pan.
7. Bake at 350 for about 19-20 minutes, or until a toothpick comes out clean and it is set in the middle.
8. Remove from the oven but don’t turn it off.
9. Meanwhile, melt the caramels and milk in a medium microwave safe bowl. Start with 45 seconds, then stir well. Continue to heat in 30-45 second intervals, stirring well each time. When the caramels are almost smooth, stop microwaving and stir until smooth.
10. Pour the caramel over the hot baked layer in pan, spreading to within 1/2 inch of the edges. Sprinkle the optional chocolate chips over the caramel.
11. Drop reserved batter by spoonfuls over caramel layer. Cut through batter with knife several times for a marble effect.
12. Bake a second time for 25-30 minutes or until center is set. A toothpick test won’t work because the caramel layer is too gooey.
P.S. If you are coming for bookclub on Thursday…a pan of these will be waiting for you!