Caramel Pumpkin Bars

Who LOVES Fall! OOO OOO OOO! Pick me!!

I LOVE the crisp air, the smell of wood stoves, the changing colors – gorgeous. I LOVE pulling out my sweaters, leggings and super cute boots, I LOVE baking with apples, pumpkins and winter squash.

But

My FAVORITE thing about Fall is Pumpkin.

I might be a little bit obsessed. I stock up on cans of pumpkin and horde them for my favorite recipes. I have a whole notebook devoted to pumpkin recipes that I LOVE. and I can’t wait to start baking the instant it gets cold enough to turn on the heater at night!

Today I share with you one of my favorite recipes. I left out the half cup of Pecans, because…. some people and nuts, but it is really, really good with the Pecans if that’s your jam. Just add them into the food processor after you’ve mixed the crust ingredients, for a quick pulse or two to break them up.

HAPPY FALL Y’ALL

Ingredients

1 3/4 sticks Butter

1 1/2 C. Flour

1 1/2 C. Old fashioned Oats

3/4 C. Brown Sugar

1 tsp Baking Powder

1/4 tsp Salt

Filling

1 1/2 C. Pumpkin canned

3/4 C. Brown Sugar

3 Eggs

2 tsp Pumpkin Pie spice

1 tsp Cinnamon

Instructions

Preheat the oven to 350.

Mix butter, flour, sugar, baking powder and salt in a food processor until it comes together. Press half into a 9×13 baking dish.

Mix filling ingredients, spread over crust. Sprinkle remaining topping over the top, evenly distributed.

Bake 30 minutes.Cool completely, drizzle with Caramel Sauce. Refrigerate before serving so they set up to easily cut.

Oh yeah – let’s talk about caramel sauce!

Here is my bestest favorite caramel recipe forever. That’s BFCRF for those of you who notice those kinds of things. It’s great on pancakes, dessert toppings or ice cream. Also squeezing from the bottle into your mouth, but if you bring that up later, I have no idea what you’re talking about.

Caramel Sauce

3/4 C. Buttermilk

1 tsp light Corn Syrup

1/4 C. Butter

3/4 C. Sugar

1/2 tsp Baking Soda

1 tsp Vanilla

Mix all ingredients except vanilla in a super huge pot. Don’t look at me weird, I know it’s only like 1 cup of liquid, but the baking soda gives it lofty ideas, so trust me on this one. You don’t want to be cleaning caramel off of your stove top.

Ain’t nobody got time for that.

Heat to boiling, reduce heat and simmer until it becomes a rich, deep caramel color, you know what I’m talking about. About 10-20 minutes.

Remove from heat, stir in vanilla. keeps in the refrigerator for 1 month but I seriously doubt it will last that long.