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
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
These look fantastic and are so festive!
Oh my, these look divine! I recently made something similar, but with no chocolate – just a pumpkin batter with cream cheese topping. But I definitely think I must try these too.
These are absolutely beautiful!
Look wonderful!
These look awesome. I just wish it made a bigger pan!
They’re pretty rich, but I would imagine you could just double it and make it in a 9×13 pan if you wanted!
I made pumpkin spice brownies on Friday and they were delish so I bet these are EVEN BETTER! Thanks for sharing and I’ll be following your tweaks!
~ingrid
i always make a pumpkin cheesecake in the fall with a ginger cookie crumb crust, but i’m liking the chocolate component in your recipe even more.
oh yum – love pumpkin, and the chocolate/pumpkin combo looks wonderful!
These look great! Is there a way I can make them non-dairy? Something I can sub the cream cheese for? Thanks!
Heather – I’ve had great luck subbing Tofutti Better than Cream Cheese in cheesecake recipes in the past. I think that would definitely work and you could use Earth Balance in the brownie portion. Let me know how it turns out if you try it.
Hi Jenn! I just wanted to let you know that you won the giveaway on my blog last week. I emailed you, but never got a response. Could you email me your mailing address to jennharton@paducah.com. I have to pass it along to myblogspark so they can send you your prize package!
Thanks, Jen…I’ll let you know how they come out!
OH wow these do look delicious! I love all that swirled pumpkin…yum!
Those look amazing!
Wow, I love these! My husband would die of happiness of I made these for him – pumpkin cheesecake is his favorite thing for fall.
They look like tiger fur – very cool! What an interesting flavour combination.
We love these at my house! I like your idea of dark chocolate – I will have to try that next time.
beautiful! And they look so delicious!! I agree I don’t normally think of pumpkin with chocolate… but you have me convinced!
The tops of these are a work of art! Love it!
Three of my favorite thi ngs in one dessert! Chocolate and pumpkin and cheesecake! How perfect…
~Nancy
Three of my favorite thi ngs in one dessert! Chocolate and pumpkin and cheesecake! How perfect…
~Nancy
hi.. just dropping by here… have a nice day! http://kantahanan.blogspot.com/
The side-view shot totally won me over. These look delicious!
This looks so yummy.
I now know what to make for the office potluck!
Those look amazing. I love pumpkin with chocolate, I plan on making these soon.
Your brownies look delicious! I am curious since I would like mine to taste more like pumpkin pie than plain pumpkin should i add pumpkin pie spices or follow your recipe for the spices?
Thanks!
fawkes – There are a decent amount of spices in the pumpkin portion of the batter. I would recommend making is as the recipe states, then taste it before you pour it into the pan. Maybe then add some pumpkin pie spice if you’d like.
I made these over the weekend and they were scrumptious!! I’m not a huge fan of pumpkin but this recipe is now a fall staple. I plan on making them for the family on Thanksgiving…thanks for sharing this!
I made these the other day and they were great! a hit at work! yum! thanks!
I stumbled across your blog from a Facebook friend and made these brownies last night. DELICIOUS!! I doubled the recipe and it does just fit in a 9×13 pan and took about 60 mins to bake. It’s worth the wait for them to be chilled in the fridge. The flavors are even more delicious that way.
Oh YUM! And gorgeous, to boot. I never thought pumpkin and chocolate go together either, until I tried it! 🙂 Now I’m hooked. Good idea to double up on the cheesecake layer…you can never have enough pumpkin cheesecake after all!
Thank you so much for participating in our event! These brownies look amazing. They say Halloween to me for sure!
I made these– now I love them! Will be repeated each fall 🙂
Amazing! I loved these so much I played with them a bit and made cranberry cheesecake brownies for my christmas baking.(I didn’t stumble on to these till christmas.) I’ll let you know when I put those up on my blog! With credit to you of course!
Lexi – cranberry cheesecake brownies sound very intriguing. Can’t wait to see them.
Hi Jen! I made these for Heather@BFM’s (comment listed above) birthday and she loved them! Unfortunately I could not find the Hershey’s Special Dark cocoa powder (I tried 3 stores) so I had to make them with the regular cocoa powder. Can you tell me where you found the Hershey’s Special Dark??
Kasey – I have actually had a hard time finding it as well. I had actually all but given up on it until one day it caught my eye at the grocery store. I proceeded to buy all three containers. I would say just keep an eye out for it and good luck!
1/2 cup of flour seems like very little. Is that correct?
Pup – Yes, that is the correct amount of flour. Most brownie batters have very little flour in them.
Just made these- delicious! I only had the milk chocolate powder, so I’m excited to try it again with the special dark powder.
I doubled the recipe and it perfectly filled a 13×9 pan so you might try it. 🙂 And they are amazing. Also I used margerine not butter and found they were more moist. Happy Baking!
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I made these with my nieces and over all they were pretty good, but something about the pumpkin part tasted off. Still, fun and festive to make!