Dulce de Leche Pumpkin Bars

Dulce de Leche Pumpkin Bars combine everything you love about pumpkin pie and creamy cheesecake into one decadent layered dessert. With a buttery graham cracker crust, a rich dulce de leche cream cheese layer, and a spiced pumpkin filling, these bars are perfect for holiday gatherings or cozy fall nights. No pie crust rolling required—just easy layering and big flavor.

Why You’ll Love This Recipe

• No pie crust required, making it easier than traditional pumpkin pie

• Three dreamy layers—crust, dulce de leche cheesecake, and pumpkin pie

• Perfectly spiced with classic fall flavors

• Great for making ahead for holidays or parties

• Freezer-friendly and easy to store

• Rich and creamy texture with a hint of caramel from the dulce de leche

• Elegant yet simple to prepare and serve in bar form

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:
1 ½ cups graham cracker crumbs
2 tablespoons light brown sugar
¼ cup unsalted butter, melted

For the dulce de leche layer:
8 ounces cream cheese, softened
¼ cup dulce de leche (store-bought or homemade)
1 large egg

For the pumpkin layer:
15 ounces canned pumpkin puree
⅓ cup light brown sugar, packed
1 ¼ teaspoons pumpkin pie spice
½ cup evaporated milk
2 teaspoons vanilla extract
2 large eggs

Optional topping:
Whipped cream
Extra dulce de leche for drizzling

Directions

1. Prep the Pan and Crust:
Preheat the oven to 350ºF. Line a 9×9-inch square baking pan with parchment paper, leaving a 1-inch overhang on all sides. Lightly spray with nonstick spray.
In a bowl, mix graham cracker crumbs, brown sugar, and melted butter until combined. Press firmly into the bottom of the prepared pan.
Bake for 10 minutes, then refrigerate to cool while you prepare the next layer.

2. Make the Dulce de Leche Layer:
In a bowl, beat the cream cheese and dulce de leche with an electric mixer until smooth. Add the egg and beat until fully incorporated.
Spread this mixture evenly over the cooled crust. Cover and refrigerate for 30 minutes to set.

3. Make the Pumpkin Layer:
In a large measuring cup or bowl, whisk together pumpkin puree, brown sugar, and pumpkin pie spice. Add evaporated milk and vanilla, then whisk in eggs until smooth.
Carefully pour the pumpkin mixture over the chilled cream cheese layer and smooth the top with a spatula.

4. Bake and Cool:
Bake for 45–55 minutes, or until the center is set and no longer jiggles.
Cool the bars in the pan on a wire rack for 1 hour, then refrigerate for at least 3 hours or overnight.

5. Slice and Serve:
Lift the bars out of the pan using the parchment overhang. Slice into squares. Top with whipped cream and a drizzle of dulce de leche, if desired.

Servings and timing

Servings: 16
Prep Time: 40 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 45 minutes

Variations

• Add a pecan crust: Replace graham crackers with ground pecans or add a few tablespoons of chopped nuts for texture.

• Use gingersnaps: Swap graham crackers for crushed gingersnap cookies for an extra fall flavor.

• Add spice: Add extra cinnamon, nutmeg, or cardamom to the pumpkin layer for more warmth.

• Top with candied nuts: Sprinkle chopped candied pecans on top before serving.

• Make it a pie: Pour the layers into a traditional pie crust instead of a pan to serve as a pie.

Storage/Reheating

Storage: Store the bars in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze for up to 3 months. Wrap tightly in plastic wrap and foil or store in a freezer-safe container.
To serve: Thaw overnight in the fridge. Top with fresh whipped cream and drizzle with dulce de leche just before serving.

FAQs

Can I make these bars ahead of time?

Yes, these are perfect for making a day or two ahead. Just keep them refrigerated until ready to serve.

Do I need to use homemade dulce de leche?

No, store-bought dulce de leche works perfectly and saves time.

Can I use fresh pumpkin instead of canned?

Yes, just be sure it’s pure pumpkin puree and not pumpkin pie filling.

How do I know when the bars are done baking?

The center should be set and not wobbly. Insert a toothpick; it should come out mostly clean.

Can I double this recipe?

Yes. Use a 9×13-inch pan and adjust the baking time as needed (likely closer to 60–70 minutes).

Can I use a different crust?

Absolutely. Try crushed gingersnaps, digestive biscuits, or a shortbread crust for a different base.

Is there a dairy-free version?

You can substitute dairy-free cream cheese and use coconut evaporated milk, but results may vary slightly.

What toppings go well with these bars?

Whipped cream, dulce de leche drizzle, chopped nuts, or a sprinkle of cinnamon all pair beautifully.

Can I serve these warm?

They are best served chilled or at room temperature for clean slices and texture, but slightly warm is fine.

How should I cut these cleanly?

Use a sharp knife wiped clean between each cut for neat, professional-looking bars.

Conclusion

Dulce de Leche Pumpkin Bars are a show-stopping treat with all the cozy flavor of pumpkin pie and the richness of cheesecake in a no-fuss bar form. Whether you’re hosting a fall dinner, planning a holiday dessert table, or just looking to elevate your seasonal baking, these bars are an indulgent and impressive option you’ll want to make again and again.