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–+ servings

Pumpkin Bars with Chai Caramel & Cardamom Crumble

4.91 | 21 reviews
This dessert bar's name is a MOUTHFUL (no pun intended), but how else could I explain how good it is? A dense, buttery pumpkin bar is layered with lightly spiced chai caramel and finished with crisp, crumbly cardamom crumbles. There are three steps to this recipe, but they can all be easily managed. The one thing not to skip is the chilling time!
Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 7 hours
Servings: 1 8 by 8-inch pan, 16 bars

Equipment

Ingredients

For the pumpkin bars
  • 1/2 cup salted butter, softened, 113 grams
  • 1/2 cup granulated sugar, 100 grams
  • 1/4 cup dark brown sugar, lightly packed, 50 grams
  • 1/3 cup pumpkin purée, 75 grams
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1 cup all-purpose flour, 140 grams
For the cardamom crumble
  • 1/2 cup all-purpose flour, 70 grams
  • 2 tablespoons granulated sugar, 28 grams
  • 1/2 teaspoon ground cardamom
  • 3 tablespoons salted butter, chilled, 42 grams
For the chai caramel
  • 1/3 cup chai concentrate (I use Tazo as the brand), 88 grams
  • 1 1/4 cup granulated sugar, 250 grams
  • 2 tablespoons salted butter, 28 grams
  • 1/3 cup heavy cream , 85 grams
For topping
  • 1 teaspoon flaky salt

Instructions 

  1. Evenly stagger two racks in the oven and preheat to 350°F.
  2. Make the pumpkin bars. Using either a stand mixer or hand mixer, beat together the 113 grams of butter, 100 grams granulated sugar, 50 grams brown sugar, and 75 grams of pumpkin. Mix on medium-high until fluffy and combined.
  3. Add in the 1/2 teaspoon each of cinnamon, baking powder, and salt. Mix again. Add in the 140 grams of all-purpose flour and mix on the lowest setting until just combined.
  4. Line an 8 by 8-inch baking pan with parchment paper. Use a cookie scoop to evenly scoop the dough across the pan, then use a spatula to smooth it into an even layer. It is sticky, but try to get it as even as possible! Set this aside.
  5. Next, make the cardamom crumble. In a medium bowl, whisk together the 70 grams of all-purpose flour, the 28 grams of granulated sugar and 1/2 teaspoon of cardamom. Cube in the 42 grams of chilled butter.
  6. Using your hands, toss the butter to get coated in the flour. Then start pressing the butter into pieces, tossing to coat it in the flour as you go. As the butter breaks apart, it will start forming a crumble. It may feel dry at first, but keep smashing the butter in with your fingers and you'll start to see clumps form.
  7. Transfer the crumble to a parchment-lined half sheet pan.
  8. Bake the pumpkin bars on the top rack of the oven for 20 minutes, add the crumble to the bottom rack for the last 10 minutes. Remove when the pumpkin bars are dry but not golden, and the crumble is just lightly golden at the edges. Set these aside to cool at room temperature.
  9. While the bars and crumble are cooling, prepare the caramel.
  10. Mix together the 88 grams of chai concentrate and 250 grams of granulated sugar in a medium pot. Swirl to combine. Set this pot over high heat and let it come to a robust boil. Do not stir during this time. Let it boil until it starts to let off whisps of smoke and smell like a toasted marshmallow (about 5-6 minutes). This will be obvious when it happens, so if you're wondering if you are there yet - trust me, you aren't there yet!
  11. Once you see the smoke whisps, immediately remove the caramel from the heat and whisk in the 28 grams of butter. Very carefully pour in the 85 grams of heavy cream and whisk (it will let off some steam!).
  12. Place the pot back over LOW heat and gently stir until the caramel comes up to 245°F. Then remove from the heat.
  13. Now it's time to assemble. Once the pumpkin bars are cool enough to touch the tray, pour the caramel directly into the CENTER of the bars. Let it naturally spread to the sides, although you can ease it to the corners with a spatula if you'd like. This is to prevent it from pouring over the edges and getting your bars stuck in the tray. Let this cool for 30 minutes in the fridge.
  14. After the caramel has cooled, sprinkle the crumble over the top. Finish with a sprinkle of flaky salt. These will sink into the caramel.
  15. Chill in the fridge for 5-7 hours or until the bars are set. Then, you can remove the bars, slice into 16 pieces, and serve!
  16. Important note: These are best stored in the fridge. I recommend taking them out right before slicing and serving!