Caramel Pumpkin Pie Bars featuring a brown sugar oatmeal crust, pumpkin caramel filling, and caramel filled chocolate chips.

We just joined Blue Apron. I was dubious at first, thinking that we would not enjoy the menu or that we would end up tossing away the meal. We both work long hours and struggle to prepare meals at home.

We recently ended week two of dinners, and it’s been fantastic. We’re trying new dishes, and the greatest part is that my guy is preparing some of the meals! We joke that he has cooked more in the last two weeks than he has in the four years we’ve been together. And by kidding, I mean that when I say it, he believes I’m joking. It has been a tremendous assistance to me! This is something I could absolutely get accustomed to. The only drawback is that the following three weeks of meals aren’t really appealing, so we’re skipping it and I need to go grocery shopping right now.

I’m not going to pass up a mouthful of these luscious Caramel Pumpkin Pie Bars. All weekend, the bars plagued me in the refrigerator. I couldn’t gaze in the refrigerator for very long if I opened it.

I first created the original Gooey Pumpkin Pie Bars two years ago. While browsing the baking section at Target, I came across the new Eagle Brand caramel flavor sweetened condensed milk. I knew right immediately what I wanted to build.

I just discovered that Eagle Brand was introducing two new kinds of sweetened condensed milk, one caramel and one chocolate. I’d been looking for it for a while, and I finally discovered it! Consider all the possible recipe combinations!!

Because I enjoy a thick crust, I added an additional cup of rolled oats to my original recipe. I also added some Nestle Caramel-filled Chocolate chips. Chocolate is an excellent complement to pumpkin, yet I often overlook it!

I like to keep them refrigerated once they’ve cooled, but it’s not necessary. Serve with a scoop of whipped cream and a drizzle of caramel sauce. It is entirely up to you whether or not to share with your friends!

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Caramel Pumpkin Pie Bars

  • Author:LEE
  • Prep Time:10 mins
  • Cook Time:25 mins
  • Total Time:35 minutes
  • Yield:12 bars


Caramel Pumpkin Pie Bars featuring a brown sugar oatmeal crust, pumpkin caramel filling, and caramel filled chocolate chips.


  • 2 C Rolled oats
  • 2 C Graham crackers
  • C Flour
  • C Brown sugar
  • 1 C Butter, melted
  • 1 C Pumpkin puree (not pumpkin pie filling)
  • 1 can (14 oz) Eagle Brand Caramel Condensed Milk
  • 1 tsp Pumpkin pie spice
  • 3/4 C Nestle Caramel-filled chocolate chips


  1. Preheat oven to 350F.
  2. Combine the oats, graham crackers, flour, and brown sugar in a medium-sized mixing basin.
  3. Make the crust dough. Pour melted butter over dry ingredients and stir with a spatula until fully mixed. Set aside a cup of the crust mixture for the topping.
  4. Separately, combine pumpkin puree, caramel-flavored sweetened condensed milk, and pumpkin pie spice in a separate bowl. Stir until well blended.
  5. Cover the bottom and sides of a 913 pan with tin foil. Pat the crust mixture firmly into the bottom of the pan. C caramel-filled chocolate chips should be sprinkled over the crust.
  6. Spread the pumpkin filling evenly over the crust. Cover with the rest of the crust mixture and chocolate chips.
  7. Bake for 24-28 minutes, or until the top is golden brown, at 350°F. Allow it cool fully before removing the bars from the oven. When completely cold, remove the tin foil from the pan.
  8. You may cook this in a 99 pan for deeper bars, but baking times will need to be adjusted appropriately.

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Other pumpkin recipes you might like:

Gooey Pumpkin Pie Bars

Pumpkin Pie Roll

Pumpkin Smores Poke Cake


Pumpkin Pie Lasagna

Double Pumpkin Poke Cake

Recipes from my friends you might like:

Pumpkin Pie Cinnamon Rolls from I Am Baker

Pumpkin Magic Custard Cake from The Gunny Sack

Kitchen Meets Girls’ Pumpkin Gooey Butter Cake

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