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Pumpkin Dulce de Leche Bars

November 10, 2010 by The Runaway Spoon 4 Comments

IMG_5601 Pumpkin Dulce de Leche Bars

‘Tis the season for all things pumpkin – and it is my favorite time of year.  I love pumpkin.  Sweet, savory, anyway it comes.  I go a little overboard with pumpkin – I buy all the seasonal pumpkin flavored items on the store shelves, and cook with pumpkin like crazy.  Check out these cookies, enchiladas, biscuits and tart.  You’ll see what I mean.

So here is the latest contribution to my long and ever growing list of pumpkin recipes.  Old fashioned, moist, cake-y pumpkin squares with a new-fangled swirl of decadent caramel dulce de leche.  And this is currently my favorite pumpkin incarnation.  I made my test batches, then made some more.  I didn’t share that batch.  I actually think these get better – more moist and gooey – after a couple of days.  If they last that long.

Pumpkin Dulce de Leche Bars

You’ll find canned dulce de leche at the grocery in the Latin foods section, or with the condensed milk.  If you can’t figure out what to do with the leftovers, I just don’t know what to do with you.

1 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

1 teaspoon pumpkin pie spice

½ cup (1 stick) butter

1 cup firmly packed light brown sugar

1 large egg

1 teaspoon vanilla extract

¾ cup canned pumpkin puree

¾ cup canned dulce de leche

Preheat the oven to 350 degrees.  Grease an 8 by 8 inch baking pan.

Combine the flour, baking powder, salt and pie spice in a small bowl.  Cream the butter and brown sugar in the bowl of a stand mixer, then beat in the egg and vanilla.  Reduce the speed of the mixer and gradually add the dry ingredients until just combined.  Beat in the pumpkin puree. Spread the pumpkin batter in the prepared pan.

Measure the dulce de leche into a microwave safe measuring cup and microwave for 30 – 45 seconds, stirring halfway through, just to loosen it up.  Drizzle the dulce de leche over the top of the pumpkin batter.  Using a skewer or thin-bladed knife, swirl the dulce de leche through the batter.

Bake the bars for 25 – 30 minutes, or until a tester inserted in the middle comes out clean.  Tightly covered, the bars will keep for several days.

Makes about 16 bars

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Filed Under: Halloween, Holiday Cooking, Sweets, Thanksgiving Tagged With: caramel, desserts, dulce de leche, Halloween, pumpkin, Snacks, Sweets, Thanksgiving

Reader Interactions

Comments

  1. Nancie McDermott says

    November 11, 2010 at 5:24 am

    Thankfulness. Gratitude. Humble appreciation for this recipe, which brings joy to a fellow pumpkin-lover’s heart. (Pumpkinphile doesn’t sound very appealing, is there a cool Latin word for pumpkin? Never mind, just keep coming up with recipes like this.)

  2. Susan Stuart says

    November 11, 2010 at 8:39 am

    Is pumpkin pie spice just cinamon and something else? what else?

  3. The Runaway Spoon says

    November 11, 2010 at 11:38 am

    Pumpkin pie spice is cinnamon and other thinings – usually nutmeg, cloves, allspice, maybe ginger. You can use just cinnamon, or your own mix (maybe 1/2 tsp cinnamon, 1.4 tsp nutmeg, 14/ tsp cloves).

  4. Imwaytoobusy says

    November 14, 2010 at 8:17 pm

    You had me at pumpkin and dulce de leche. Wow, these look amazing. Beautiful photo!

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I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

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