Ingredients Jump to Instructions ↓

  1. 2 cups flour

  2. 2 cups rolled oats

  3. 1 1/2 cups firmly packed light brown sugar

  4. 1 tablespoon McCormick ® Pumpkin Pie Spice

  5. 1 teaspoon baking soda

  6. 1/2 teaspoon salt

  7. 1 cup (2 sticks) butter, melted

  8. 1 cup canned pumpkin

  9. 7 ounces (1/2 of 14-ounce package) caramels, unwrapped

  10. 2 tablespoons milk

Instructions Jump to Ingredients ↑

  1. Directions 1. Mix flour, oats, sugar, pumpkin pie spice, baking soda and salt 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 to remaining mixture in bowl; stir until well blended. Press evenly into greased foil-lined 13x9-inch baking pan. Set aside.

  2. 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.

  3. Bake in preheated 350°F oven 30 to 35 minutes or until light golden brown. Cool in pan on wire rack. Lift from pan; remove foil. Cut into 24 bars.

  4. Recipe & photo courtesy of


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