These pumpkin toffee bars are a tasty treat that mix smooth pumpkin, sweet toffee bits, and warm spices. They’re perfect for fall or any time you need a cozy dessert!
Honestly, who can resist that gooey toffee goodness on top? I like to enjoy them with a cup of hot cocoa. It’s like a warm hug in dessert form! ☕️
Key Ingredients & Substitutions
All-purpose flour: This is the base for the crust. You can switch to whole wheat flour for a nuttier flavor, or use gluten-free flour if you’re avoiding gluten. Just make sure it’s a 1:1 swap to maintain texture.
Pumpkin puree: Canned pumpkin is easy and convenient, but you can also use homemade pumpkin puree from roasted pumpkins. Just make sure it’s well drained to avoid adding too much moisture.
Pumpkin pie spice: This blend of spices gives a warm flavor. If you don’t have it, mix cinnamon, nutmeg, and ginger for a similar taste.
Chocolate chips: I love semi-sweet chocolate, but dark chocolate works too for a more intense flavor. If you’re looking to cut sugar, try using sugar-free chocolate chips.
Pecans or toffee bits: Chopped walnuts or almonds can replace pecans. If you want extra crunch, you might even mix in some crushed graham crackers!
How Do I Make Sure My Toffee Stays Gooey?
The key to a gooey toffee layer lies in the cooking time and temperature. Make sure to stir constantly when heating the mixture until it reaches a thick consistency. Here’s how:
- Cook over medium heat, stirring frequently to prevent sticking.
- Watch for when the mixture starts to bubble and thicken, around 5 minutes.
- Remove it from heat immediately once it’s thick and pour it onto the crust while it’s still hot for that gooey texture.
Don’t forget to let it cool in the fridge to set properly before cutting. This helps the layers meld together just right!
How to Make Pumpkin Toffee Bars
Ingredients You’ll Need:
For The Crust:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
For The Pumpkin Filling:
- 1/2 cup pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 1 cup brown sugar, packed
- 1/2 cup unsalted butter
- 2 tablespoons light corn syrup
- 2 tablespoons milk
- 1 teaspoon vanilla extract
For The Toppings:
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup chopped pecans or toffee bits
- Flaky sea salt, for topping
How Much Time Will You Need?
This delicious dessert requires about 20 minutes of prep time. Then, you will bake the crust for 15 minutes, followed by chilling the bars for at least 2 hours to set. So, in total, you’re looking at about 2 hours and 35 minutes before you can enjoy these tasty treats!
Step-by-Step Instructions:
1. Prepare the Baking Pan:
First, preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving a little overhang on the sides. This will help you lift the bars out easily later on.
2. Make the Crust:
In a medium bowl, mix together the flour, melted butter, granulated sugar, and salt. Stir until it becomes crumbly and all the ingredients are evenly combined. Now, press this mixture firmly into the bottom of your lined baking pan to create a nice crust. It should be evenly spread out. Bake this in the preheated oven for about 15 minutes until it’s lightly golden.
3. Prepare the Pumpkin Filling:
While the crust is baking, you can make the pumpkin filling. In a medium saucepan over medium heat, combine the pumpkin puree, brown sugar, 1/2 cup unsalted butter, light corn syrup, milk, and pumpkin pie spice. Constantly stir this mixture until it thickens and bubbles, which should take about 5 minutes. Once it’s ready, remove it from the heat and mix in the vanilla extract.
4. Assemble the Bars:
Once the crust has finished baking, carefully pour the hot pumpkin filling over the crust, spreading it out evenly. Now, sprinkle the chocolate chips over the top of the pumpkin layer while it’s still hot. Let them sit for a couple of minutes to soften, then gently spread the melted chocolate evenly over the pumpkin layer.
5. Add Toppings & Chill:
Sprinkle your choice of chopped pecans or toffee bits on top of the melted chocolate layer. Finish with a light sprinkle of flaky sea salt to enhance the flavors. Place the pan in the refrigerator for at least 2 hours to let the bars set properly.
6. Slice and Serve:
Once chilled and set, lift the bars out of the pan using the parchment paper overhang. Use a sharp knife to cut into squares. Now, it’s time to enjoy your rich and tasty pumpkin toffee bars!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! To use fresh pumpkin, simply roast a small pumpkin until soft, scoop out the flesh, and mash it. Make sure to drain any excess moisture to keep your bars from becoming soggy.
How Do I Store Leftover Pumpkin Toffee Bars?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to keep them longer, you can freeze them. Just wrap them well in plastic wrap and aluminum foil before freezing. They should be good for up to 2 months!
Can I Replace Pecan Nuts with Something Else?
Definitely! If you’re not a fan of pecans or have allergies, try using chopped walnuts, almonds, or even pumpkin seeds for added crunch. You can also skip the nuts altogether for a nut-free version.
What Should I Serve with Pumpkin Toffee Bars?
These bars are delicious on their own, but you can serve them with whipped cream, a scoop of vanilla ice cream, or even a drizzle of caramel sauce for extra delight. If you’re feeling festive, a sprinkle of cinnamon would be a lovely touch!