Pumpkin Squares with Cider Caramel Sauce
Indulge in the warmth and richness of autumn with these irresistible Pumpkin Squares with Cider Caramel Sauce! This easy-to-make dessert combines the moist, spiced perfection of pumpkin bars with the deep, sweet tang of apple cider caramel, creating a flavor pairing that celebrates the best of fall. Featuring cozy cinnamon and nutmeg, real pumpkin puree, and a buttery base, these squares are baked to golden perfection and topped with a luscious handmade cider caramel sauce that's boiled down for intense apple flavor. Perfect for holiday gatherings or cozy evenings at home, these pumpkin squares are a show-stopping treat that will leave everyone reaching for seconds. Whether served on their own or dressed up with whipped cream or a sprinkle of cinnamon, this dessert is sure to become a seasonal favorite.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 cup Unsalted butter, melted and slightly cooled
- 1 cup Brown sugar, packed
- 0.5 cup Granulated sugar
- 1 cup Pumpkin puree (not pumpkin pie filling)
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 2 cups Apple cider
- 0.75 cup Granulated sugar (for caramel sauce)
- 0.5 cup Heavy cream
- 4 tablespoons Unsalted butter (for caramel sauce)
- 0.25 teaspoon Salt (for caramel sauce)
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.
In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until smooth and fully combined.
Add the pumpkin puree, eggs, and vanilla extract to the butter mixture. Whisk until smooth and creamy.
Gradually add the dry ingredients to the wet ingredients, gently folding until just combined. Do not overmix.
Pour the batter into the prepared baking pan and spread it out evenly. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
While the pumpkin squares are baking, make the cider caramel sauce. In a medium saucepan, bring the apple cider to a boil over medium-high heat. Reduce the heat to medium and simmer until reduced to about 1/4 cup, approximately 15-20 minutes.
Once the cider is reduced, add the granulated sugar and stir until it begins to dissolve. Cook over medium heat, swirling the pan occasionally, until the sugar turns a deep amber color.
Carefully add the heavy cream (it may bubble vigorously), whisking constantly to combine. Add the butter and salt, continuing to whisk until smooth. Remove from heat and let cool slightly.
Remove the pumpkin squares from the oven and let them cool completely in the pan. Once cooled, lift them out using the parchment paper overhang and cut into 12 squares.
Drizzle the warm cider caramel sauce over the pumpkin squares just before serving. Optionally, garnish with a dollop of whipped cream or a sprinkle of cinnamon. Enjoy!
Nutrition Facts
Calories |
4538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.9 g | 251% | |
| Saturated Fat | 117.8 g | 589% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 876 mg | 292% | |
| Sodium | 3092 mg | 134% | |
| Total Carbohydrate | 671.0 g | 244% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 500.8 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 428 mg | 33% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2172 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
