Caramel Snickerdoodle Pumpkin Bars

These Caramel Snickerdoodle Pumpkin Bars are rewriting the fairytales.

Moist, tender, and downright sinful as they are, they prove that it’s the pumpkin Cinderella wants, not the horse-drawn carriage. The thing about pumpkin is that it’s a magical ingredient. Perhaps that’s what makes it so appropriate for this time of year, but you can put pumpkin in anything – honesty, anything – and make it better. Milkshakes, cookie dough, and even pasta sauce become exceptional with the addition of pumpkin.

It only makes sense that pumpkin would turn ordinary cake mix into a soft, rich bar with that homemade taste. And don’t get me started on the caramelized topping. It’s like a snickerdoodle and a crunchy caramel candy had a beautiful baby.

We know all know recipes are really magic spells and potion-making instructions, and pumpkin is the ultimate secret ingredient. The only magic wand you may need is a spatula. No broom required either, unless we’re talking sweeping up afterwards.

Go on and get into the kitchen, my little witches and wizards. No magic wand necessary to cast this spell of pumpkin, caramel and cinnamon heaven.

A Few Tips Before You Get Cooking:

1. The moistest cake comes from not over-baking. Cakes are often done just about a minute or two before YOU think they’re done.
2. If you can’t get your hands on dulce de leche, regular caramel sauce is fine.
3. These make very thick bars even in a 9×13 pan, so I don’t recommend using anything smaller.
4. As long as you use a good amount of cooking spray, these guys come out of the pan easily.

Caramel Snickerdoodle Pumpkin Bars
By The Smart Cookie Cook

Ingredients:

• 1 box spice cake mix (I used Betty Crocker)
• 3 large eggs
• 15 oz. pumpkin puree (NOT pumpkin pie mix)
• 2 tsp. vanilla extract
• 8 oz. dulce de leche (I used Trader Joe’s; you can sub in good caramel sauce too)
• 3 tbsp. cinnamon-sugar

Directions:

1. Preheat oven to 350 degrees. Spray a 9×13 pan with nonstick cooking spray and set aside.
2. In the bowl of a standing mixer, beat together cake mix, eggs, pumpkin, and vanilla on medium speed until evenly combined and fluffy, about 1 minute.
3. Pour batter into prepared pan and spread into an even layer. Drizzle dulce de leche or caramel over top then use a butter knife to swirl it into the dough. Sprinkle cinnamon sugar over top in an even layer.
   
4. Bake for 20-25 minutes, or until puffed and set. A toothpick inserted in the center should come out with just a bit of crumb. Let cool completely before slicing and removing. Store in an air-tight container.