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Caramel Pumpkin Oatmeal Bars

Prepare this updated rendition of the classic bar cookie for the holiday dessert table or cookie exchanges.

Click here for Beyond Pumpkin: 10 Great Pumpkin Recipes


  • 2 Cups flour
  • 2 Cups rolled oats
  • 1 1/2 Cup firmly packed light brown sugar
  • 1 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1 1/2 Teaspoon McCormick Cinnamon, Ground
  • 3/4 Teaspoons McCormick Ginger, Ground
  • 1/4 Teaspoon McCormick Nutmeg, Ground
  • 1 Cup butter, melted
  • 1 Cup canned pumpkin
  • 1 Teaspoon McCormick Pure Vanilla Extract
  • 7 Ounces caramels, unwrapped
  • 2 Tablespoons milk


Preheat oven to 350 degrees. Mix flour, oats, sugar, baking soda, salt, and spices in large bowl. Add butter; stir until mixture is well blended and forms coarse crumbs. Reserve 1/2 (about 2 1/4 cups) for the topping.

Add pumpkin and vanilla to remaining mixture in bowl; stir until well blended.

Press evenly into bottom of greased foil-lined 13-by-9-inch baking pan. Set aside.

Microwave caramels and milk in medium microwavable bowl on HIGH 2 to 3 minutes or until caramels are completely melted, stirring after every minute. Let stand 1 minute. Pour over pumpkin mixture in pan, spreading to within 1/2-inch of edges.

Sprinkle with reserved crumb mixture.

Bake 30 to 35 minutes or until light golden brown. Cool in pan on wire rack. Lift from pan. Cut into bars.