Wednesday, October 23, 2024 · 48 Comments

Pumpkin Caramel Bars with Bacon

These pumpkin caramel bars are an unforgettable salty-sweet combo. I’ve added bacon on top for crunch and drippings in the pumpkin layer to pack in even more flavor.

Pumpkin Caramel Bars with Bacon

I’ve been putting a spin on pumpkin bars for years with caramel frosting and bacon. This combo is way better than the usual cream cheese frosting I often see with pumpkin desserts. The bacon adds a smoky, salty crunch, while the drippings in the pumpkin layer bring an extra layer of flavor.

The caramel frosting is inspired by Italian buttercream but is actually easier to make, and it turns out perfect every time. This dessert is a great addition to any fall gathering or Thanksgiving dessert table. If they didn’t need to be kept in the fridge, I’d be grabbing one every time I walked by.

Why I Love This Recipe

It’s a unique twist on classic pumpkin bars that no one is expecting.
I can easily make them ahead of time, which takes the stress out of anything last minute.
I’m a salty-sweet loving girly, so these are true perfection for my tastes.

Ingredients

Here’s what you’ll need to make these delicious pumpkin caramel bars:

Bacon with drippings – crispy and smoky, the drippings add flavor you can’t fake.
Granulated sugar and brown sugar – sweet base with a touch of molasses. That mix shows up again in my pumpkin brown sugar muffins.
All-purpose flour, baking soda, and salt – the base that keeps everything balanced.
Butter and egg – the structure and richness.
Cinnamon – warmth that ties it all together.
Heavy cream – makes the caramel frosting smooth and rich.
Cream cheese – adds tang and keeps the frosting from being too sweet.
Vanilla extract – the quiet background note that pulls the flavor together.
Pecans – buttery crunch.
Pumpkin purée – the heart of the bars, all that moisture and flavor in one scoop.

How to Make Pumpkin Caramel Bars with Bacon

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Step 1: Preheat the oven to 350°F and coat a 9×13-inch baking pan with nonstick spray.
Step 2: Cook the bacon in a sauté pan over medium heat until it’s nice and crisp. I like to drain it on a paper towel-lined plate and set it aside, reserving two tablespoons of the drippings for later.
Step 3: In a medium bowl, whisk together the flour, baking soda, cinnamon, and table salt for the bars, then set it aside.
Step 4: In a large bowl, whisk together the pumpkin puree, granulated sugar, 1/2 cup brown sugar, egg, melted butter, bacon drippings, and vanilla until everything is well blended.
Step 5: Stir in the flour mixture and pecans until just combined.
Step 6: Spread the pumpkin batter evenly into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 20 minutes. I usually let it cool completely before frosting.
Step 7: For the frosting, boil 2 cups of brown sugar, water, and a pinch of salt in a large saucepan over high heat for about 5 minutes, swirling occasionally to prevent scorching.
Step 8: Whisk in the cream and butter pieces—don’t be alarmed when it bubbles furiously! Keep whisking and boil for 2 more minutes.
Step 9: Transfer the caramel to the bowl of a stand mixer and whip on high speed until the sides of the bowl are cool to the touch and the caramel is thick, about 10 minutes. I always scrape down the sides of the bowl as needed.
Step 10: Finally, add the cream cheese, one cube at a time, until the frosting is smooth. Then it’s time to frost those delicious bars.

Recipe Tips

Here are some handy tips to make your pumpkin caramel bars even better:

Cook the bacon until it’s really crispy for an extra crunch.
You can make the pumpkin layer a day in advance to save time.
Feel free to swap out the pecans for your favorite nuts or even add chocolate chips for a fun twist.
Let the bars cool completely before adding the frosting for the best texture.
For the caramel frosting, whisk continuously when adding the cream to avoid any curdling.

Storage and Freezing

Here are some storage and freezing tips to keep your pumpkin caramel bars fresh:

Store any leftovers in an airtight container in the fridge for up to a week.
If you want to freeze them, cut the bars into squares and place them in a single layer on a baking sheet. Once frozen, transfer to a zip-top bag for up to three months.
To thaw, simply take them out of the freezer and let them sit at room temperature for about 30 minutes before enjoying.
For the best flavor, consider warming them slightly in the microwave before serving to bring back that fresh-baked taste.

More Pumpkin Recipes

Here are more of my pumpkin recipes that are perfect for the fall season:

This post may contain affiliate links. Please read my disclosure policy.

Print Recipe

5 from 15 votes

Pumpkin Caramel Bars with Bacon

These pumpkin caramel bars are an unforgettable salty-sweet combo, with bacon on top for crunch and drippings in the pumpkin layer to pack in even more flavor

Prep Time45

Cook Time30

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: Pumpkin Caramel Bars with Bacon

Servings: bars

Calories: 390kcal

Author: Cathy Pollak

Equipment

Ingredients

cooking spray

Bars:

8 oz raw bacon, diced
2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp table salt
1-1/2 cups pumpkin puree
1/2 cup granulated sugar
1/2 cup packed light brown sugar or dark brown sugar
1 large egg
2 tbsps unsalted butter, melted
2 tbsps reserved bacon drippings
1 tsp vanilla extract
1/4 cup chopped pecans toasted

Caramel Frosting:

2 cups packed light brown sugar
1/3 cup water
pinch of table salt
1/2 cup heavy cream
4 oz unsalted butter, cubed
4 oz cream cheese, cut into 1" pieces

Instructions

Preheat the oven to 350°F and coat a 9x13-inch baking pan with nonstick spray.
cooking spray
Cook the bacon in a sauté pan over medium heat until crisp. Drain on a paper towel-lined plate, and set aside. Reserve two tablespoons of the drippings.
8 oz raw bacon, diced
In a medium bowl, whisk together the flour, baking soda, cinnamon, and table salt for the bars, then set aside
2 cups all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp table salt
In a large bowl, whisk together the pumpkin puree, granulated sugar, 1/2 cup brown sugar, egg, melted butter, bacon drippings, and vanilla until well blended. Stir in the flour mixture and pecans.
1-1/2 cups pumpkin puree, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 1 large egg, 2 tbsps unsalted butter, melted, 2 tbsps reserved bacon drippings, 1 tsp vanilla extract, 1/4 cup chopped pecans
Spread the pumpkin batter evenly into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool completely before frosting.
In a large saucepan, boil 2 cups of brown sugar, water, and a pinch of salt for the frosting over high heat for 5 minutes, swirling occasionally to prevent scorching. Whisk in the cream and butter pieces (the mixture will bubble furiously, so keep whisking) and boil for 2 more minutes.
2 cups packed light brown sugar, 1/3 cup water, pinch of table salt, 1/2 cup heavy cream, 4 oz unsalted butter, cubed
Transfer the caramel to the bowl of a stand mixer and whip on high speed until the sides of the bowl are cool to the touch and the caramel is thick, about 10 minutes, scraping down the sides of the bowl as needed. Add the cream cheese, one cube at a time, until the frosting is smooth.
4 oz cream cheese, cut into 1" pieces

Video

Notes

Toast Pecans: To toast pecans, preheat your oven to 350°F. Spread the pecans in a single layer on a baking sheet and bake for 8–10 minutes, stirring halfway through, until they’re fragrant and lightly browned. Let them cool before using.

For optimal outcomes when making this pumpkin caramel bars with bacon, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Pumpkin Caramel Bars with Bacon

Amount Per Serving (95 g)

Calories 390 Calories from Fat 176

% Daily Value*

Fat 19.5g30%

Saturated Fat 9.5g59%

Polyunsaturated Fat 1.1g

Monounsaturated Fat 3.5g

Cholesterol 57mg19%

Sodium 303mg13%

Potassium 60mg2%

Carbohydrates 50.3g17%

Fiber 1.1g5%

Sugar 14.2g16%

Protein 4.5g9%

Vitamin A 81.7IU2%

Vitamin C 0.8mg1%

Calcium 17.3mg2%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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Comments

5 from 15 votes