Pumpkin, Dulce de Leche, Oat Bars

Oh pumpkin. If you’re like me, I am sure that you’re seeing pumpkin recipes EVERYWHERE these days. I pretty much love it. My must-bake pumpkin list is quite large and even though I bake with pumpkin throughout the year, I still can’t ever seem to put a dent in that list.

When I saw this recipe, it jumped straight to the top of the list. I would never think to pair pumpkin with dulce de leche, but it works. I guess I shouldn’t be surprised since both of those ingredients are pretty awesome on their own.

As I mentioned, Hubby has been traveling for work a LOT. As in, he’s gone more than he’s in town. I hope he isn’t too upset that I made these while he was out of town. He LOVES all things made with caramel of any sort. (It’ll be our little secret).

One Year Ago: Pink Vegan Chocolate Chip Cookies
Two Years Ago: Smores Cupcakes and Homemade Graham Crackers
Four Years Ago: Pizza Night
Five Years Ago: White Chocolate and Blueberry Cupcakes and Sweet Potato Home Fries

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Pumpkin, Dulce de Leche, Oat Bars

Pumpkin, dulce de leche, and oats make for some delicious bars

Yield: 16 bars

Ingredients:

For the Crust
3/4 cup flour
1 cup oats
3/4 cup brown sugar
1/2 tsp baking soda
1 tsp cinnamon
1/2 cup butter, melted

For the Dulce De Leche Layer
1 13.4 oz can dulce de leche
2 Tbsp whole milk

For the Pumpkin Filling Layer
1 cup pumpkin puree
1 egg, slightly beaten
1 Tbsp packed brown sugar
1/4 cup whole milk
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
3/4 tsp ginger
pinch cloves

Directions:

For the Crust
Preheat oven to 350 degrees and butter an 8×8 pan.

In a large bowl whisk together the flour, oats, brown sugar, baking soda, and cinnamon. Add the melted butter and combine until crumbly. Pour half of the mixture in the bottom of the baking dish and set the other half aside. Press the mixture down using the back of a fork (or your hands) to ensure the bottom of the dish is covered evenly.

For the Dulce De Leche Layer
If you are using homemade dulce de leche you can skip this step and just spread it onto the crust. If you are using a can, combine the dulce de leche with the 2 tablespoons of milk in a medium bowl and stir well. Once combined, gently spread over crust.

For the Pumpkin Filling Layer
Lastly, in a large bowl add the pumpkin, egg, milk, brown sugar, cinnamon, nutmeg, allspice, ginger, and cloves.

Whisk together until combined and pour over the dulce de leche.

Bake for 20 minutes, remove from oven, top with the remaining oat mixture and return to the oven for another 20 minutes.

Remove from oven, cool completely. Refrigerate until set.

Recipe adapted from Natalie's Daily Crave

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17 Responses to “Pumpkin Cinnamon Rolls and How to Freeze Cinnamon Rolls”

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    1
    Megan — January 10, 2011 at 5:20 pm

    I think it’s very interesting that KAF has you freeze after baking. With most yeast things, you can pop them in the freezer before the second rise, and then take them out the night before, let them have a slow rise in the fridge, and then leave them out until they are proofed and then bake. It seems so much easier to just partially bake them. Interesting.

    All the flavors sound incredible!

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    2
    Lauren — January 10, 2011 at 5:23 pm

    1. Pumpkin cinnamon rolls are fabulous, and these look great!
    2. I love the tip about pre-baking the rolls before freezing. I will definitely be employing that technique :).

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    3
    Boston Food Diary — January 10, 2011 at 5:30 pm

    These sound AMAZING! I’ve been fearful of making cinnamon rolls- both for the baking and having them around- this is great to know though! Thanks!

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    Bridget — January 10, 2011 at 5:42 pm

    No fair using my recipe and then making prettier cinnamon rolls than me. Hmph!

    Oh well, I suppose it’s worth it to find about this great freezing trick!

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    5
    Anonymous — January 10, 2011 at 6:03 pm

    Wow, do those look and sound delicious! Thanks for the info on how to freeze the rolls. I think I’ll attempt yeast soon.

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    Fun and Fearless in Beantown — January 10, 2011 at 6:04 pm

    Thanks for sharing the tip on freezing cinnamon rolls. I seriously love KAF’s helpful hints on their blog and website!

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    stephchows — January 10, 2011 at 6:09 pm

    ok what a brilliant idea!! I love making pumpkin cinnamon rolls, I just made a batch last weekend 🙂

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    Rhondi — January 10, 2011 at 6:14 pm

    Oh YUM! Thanks for the freezing tips. I wanted to make my kids homemade cinnamon rolls this weekend, but like you, didn’t want them sitting around to tempt me! Does the pumpkin make the rolls really moist? I’m saving this recipe.

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    Jen — January 10, 2011 at 6:20 pm

    Rhondi – I found the dough to be similar to other cinnamon roll dough as far as the moistness goes.

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    Christina — January 10, 2011 at 7:31 pm

    I haven’t had cinnamon rolls in such a long time! I can’t wait to try these.

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    In and Around Town — January 10, 2011 at 7:40 pm

    These look great – the pumpkin is such a nice touch. Love the freezing tips!

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    EliFla — January 10, 2011 at 9:47 pm

    Hello as I am sure you know here in Italy we use the yeast in very many recipes. To freeze some dough leavened with baking powder (such as croissants or Daddy), some experts have advised me after giving shape to freeze before the final rise, then remove from freezer the night before putting in the oven thawing, and morning turn on the oven and cook as usual. I must tell you that I tried and the result was perfect.
    Ciao Flavia

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    13
    innochkaskitchen — January 11, 2011 at 12:25 am

    Yum! I LOVE cinnamon rolls and pumpkin cinnamon rolls are definitely a nice change-up from the usual plain cinnamon rolls. Great recipe!

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    14
    Michael - Innkeeper — January 11, 2011 at 1:29 am

    pumpkin cinnamon rolls!? get out of town!? these look ah-mazing!!!!

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    15
    Kerstin — January 12, 2011 at 3:29 am

    I love your freezing tip! I actually haven’t tried making cinnamon rolls yet, but will soon! It’s nice to know you can make them the night before too and then just finish baking in the morning.

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    Torviewtoronto — January 12, 2011 at 4:27 pm

    delicious a favourite I make similar

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    Tiffany @ Triple Crème Decadence — February 20, 2014 at 2:56 pm

    I never knew pumpkin cinnamon rolls existed until now. Looks and sounds divine!

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