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Dulce de Leche Pumpkin Bars

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This Dulce de Leche Pumpkin Bars recipe gives you the flavor of a pumpkin pie without the hassle of making a pie. A graham cracker crust is topped with a layer of dulce de leche cheesecake and a layer of pumpkin pie filling for an epic twist on the classic pumpkin pie. Each bar served with a dollop of sweetened whipped cream. Bring these to your next social gathering, everyone is going to love them.

side view of Dulce de Leche Pumpkin Bars on a black wire rack

Dulce de Leche Pumpkin Bars recipe highlights:

  • The two layers for the bars require a little finessing to keep them separate. The bottom layer must be chilled before adding the top layer.
  • Set the cream cheese out for at least 45 minutes before using it to make the bottom layer. If it is too firm you will have difficulty mixing in the dulce de leche.
  • The combination of dulce de leche cheesecake and pumpkin pie is incredible. These bars are sure to be a huge it with anyone you choose to serve them to.
Dulce de Leche Pumpkin Bars on a white plate

First of all, you have to make these bars! They are epic. Speaking of epic pumpkin desserts, you should also consider making my pumpkin pie donuts, pumpkin crumble bars, and pumpkin cheesecake.

This recipe starts with a simple graham cracker crust. Butter, graham cracker crumbs, and a little brown sugar are all you need. I like to bake the crust so that it holds together well. Then, pop it in the refrigerator to cool off while you make the bottom layer for the bars.

The bottom layer is dulce de leche cheesecake and it is good. I’m a huge fan of dulce de leche and use it all the time for tres leches cake.

Cream cheese, dulce de leche, and an egg make up this layer. Make sure all those ingredients are at room temperature. At the minimum, set them out 30 minutes before you are ready to use them. My preference is 45 minutes. If they are cold, they won’t mix together properly. Spread the filling over the crust and set it back into the refrigerator. This is an important step in keeping the two layers separate and intact.

Dulce de Leche Pumpkin Bars on a wire rack

The pumpkin pie layer is just as simple as the last. It requires pumpkin puree, evaporated milk, two eggs, vanilla extract, and brown sugar. Be gentle when pouring it over the cheesecake layer. I like to drizzle it lightly over the top then use a rubber spatula to smooth it over. Use a light hand to ensure you aren’t pressing the two layers into each other.

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Dulce de Leche Pumpkin Bars on a wire rack

Dulce de Leche Pumpkin Bars

Yield: 16 bars
Prep Time: 40 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 45 minutes

This recipe for Dulce de Leche Pumpkin Bars gives you the flavor of a pumpkin pie without the hassle of making a pie. A graham cracker crust is topped with a layer of dulce de leche cheesecake and a layer of pumpkin pie filling for an epic twist on the classic pumpkin pie. Each bar served with a dollop of sweetened whipped cream. Bring these to your next social gathering, everyone is going to love them.

Ingredients

  • 1 and ½ cups graham cracker crumbs
  • 2 tablespoons light brown sugar
  • 4 tablespoons unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • ¼ cup dulce de leche
  • 3 large eggs
  • 1 (15 ounce) can pumpkin puree
  • ⅓ cup packed light brown sugar
  • 1 and ¼ teaspoons pumpkin pie spice
  • ½ cup evaporated milk
  • 2 teaspoons vanilla extract
  • 1 cup sweetened whipped cream, optional

Instructions

  1. Preheat the oven to 350ºF. Line a 9x9 square pan with aluminum foil, leaving a 1-inch overhang on all sides. Spray the foil lightly with cooking spray.
  2. Mix the graham cracker crumbs, the 2 tablespoons of brown sugar, and butter in a medium bowl until well combined. Press the mixture firmly into the bottom a the prepared pan. Bake for 10 minutes. Set the crust in the refrigerator to cool while you make the first layer of filling.
  3. In a small bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 30 seconds. Add the dulce de leche and beat until thoroughly combined. Add 1 egg and beat until smooth.Spread the mixture evenly over the prepared crust. Cover and refrigerate for 30 minutes.
  4. Add the pumpkin puree, brown sugar, and pumpkin pie spice to a 4-cup liquid measuring cup. Whisk to combine. Whisk in the evaporated milk and vanilla followed by the remaining 2 eggs. Carefully drizzle the filling over the cream cheese layer. Use a rubber spatula to smooth over the top.
  5. Bake for 45 minutes or 50 to 55 minutes or until the filling is set and the center is no longer wobbly. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours or overnight. Lift the bars out of the pan by the foil overhang. Cut into squares. Top with sweetened whipped cream if desired.
  6. The bars will keep in an airtight container in the refrigerator for up to 5 days. You can freeze them for up to 3 months. Thaw overnight in the refrigerator before serving.
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 118Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 51mgSodium: 48mgCarbohydrates: 12gFiber: 1gSugar: 10gProtein: 3g

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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Adapted from Better Homes and Gardens.

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