Sticky Pumpkin Caramel Squares

These Sticky Pumpkin Caramel Squares are the ultimate Fall treat, packed with Pumpkin puree, caramel, warm spices, and pecans. Just look at this celebration of flavours, textures, and colours.

About This Recipe

• The best part of this recipe is the easy method and a few simple steps. You do not even need an electric mixer. A hand mixer will do the trick.
• This dessert is super easy to prepare with a simple list of ingredients. Looks talk about them.
• Like most baked goods, these Sticky Pumpkin Caramel Squares use All-Purpose Flour, Baking Powder, Soda, and Salt.
• These squares are delicious, rich, decadent, and sticky. 🙂 Pumpkin is one of the first ingredients in autumn desserts; these squares have a good amount of Pumpkin Puree. Be sure to use Puree instead of pumpkin pie filling.
• The other ingredients are as essential as Sugar, Oil, Eggs, Vanilla Extract, and pecans.
• What is an autumn dessert without all those fragrant spices? This recipe uses Fall Spice Blend. See this post for recipes for different Spice blends. Here is what is in the Fall Spice Blend:
• 4 teaspoon Cinnamon
• 2 teaspoon Nutmeg
• 1 teaspoon Allspice
• ¼ teaspoon Cloves
• ¼ teaspoon Ginger
• ¼ teaspoon Cardamon

• These Sticky Pumpkin Caramel Squares are topped with luscious homemade Caramel Sauce mixed with chopped pecans. Making caramel can be intimidating; however, if you follow the steps in my post, you will have a creamy and delicious Caramel Sauce. Or buy a bottle of store-bought caramel sauce.
• This cake is topped with maple glaze to add more flavour.

How To Make These Sticky Pumpkin Caramel Squares

• I baked these squares in an 8-inch Square pan. I used Lagostina Bakeware, one of the best bakeware brands on the market.
• Grease the pan with oil spray or butter and line it with parchment paper. Leave some paper from the sides for lifting. Set it aside.
• Sift all-purpose flour, baking soda and powder, salt, and spices and set aside. Sifting the dry ingredients will aerate them, resulting in a fluffy, textured cake.
• Combine the pumpkin puree, sugar, eggs, oil, and vanilla extract in a large bowl and mix well until well blended.
• Add the dry ingredients to the above mixture and gently mix. Do not overmix.

• Pour the cake batter into the greased pan and smooth out the top.
• Mix the caramel sauce and chopped pecans in a small bowl and spoon the mixture over the batter.
• Bake the cake for 30-35 minutes or until an insert comes out clean.
• Let the cake cool in the pan for half an hour, then lift the overhang paper, transfer the cake to a cooling rack, and let it cool thoroughly.
• To make these more decadent, drizzle their top with some maple glaze. This is optional.
• Cut the cake into 9 or 16 squares and enjoy.

See more related recipes here:

Pumpkin Cheesecake Bars,

Chocolate Caramel Tart

Pumpkin Sheet Cake With Penuche Icing,

Salted Caramel Chocolate Cookies

Pumpkin Sour Cream Cheesecake,

Pumpkin Cinnamon Muffins

Storing: These squares can be stored in an airtight container in the fridge for one week or frozen for a month.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.

📖 Recipe