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Pumpkin Caramel Bars with Marshmallow Meringue

Pumpkin Bars With Salted Caramel and Toasted Marshmallow Meringue

Fluffy, moist pumpkin bars smeared in salted caramel and topped with thick layer of marshmallow meringue. Both the cake + caramel can be made ahead of time. This is a super easy, delicious fall recipe -- enjoy!
5 from 2 reviews
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Course: Dessert
Servings: 15 Servings


For The Salted Caramel

  • 6 tablespoons (86 g) unsalted butter
  • 1/2 cup (105 g) brown sugar (dark or light), packed
  • 1/3 cup (79 ml) heavy whipping cream
  • 1/2 teaspoon real vanilla extract
  • 1/4 teaspoon sea salt

For the Pumpkin Bars

  • 12 tablespoons (172 g) unsalted butter, melted
  • 1 cup (237 ml) pumpkin puree (not pumpkin pie filling)
  • 1 cup (210 g) light brown sugar, packed
  • 1/2 cup (96 g) granulated sugar
  • 1/2 cup (118 ml) water
  • 3 large eggs, room temperature
  • 2 teaspoons (11 ml) real vanilla extract
  • 1 3/4 cups (238 g) all-purpose flour
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons (6 g) baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1/2 teaspoon allspice
  • 1/2 teaspoon fresh grated nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cloves

For The Marshmallow Meringue

  • 3 large egg whites
  • 3/4 cup (144 g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 4 tablespoons light corn syrup
  • 1/8 teaspoon sea salt
  • 1/2 teaspoon real vanilla extract


For The Salted Caramel

  • To make the caramel, add the butter and brown sugar to a medium, heavy-bottomed saucepan over medium heat and whisk until the sugar is dissolved. Pour in the heavy cream, turn up the heat to medium high and continue whisking until it reaches a boil, and then reduce the heat to medium for about 5 minutes or until thickened. Stir in the vanilla and sea salt and set aside to cool, whisking frequently. If it starts to separate, whisk it until it’s completely blended once again. Once cool, place it in a covered container and refrigerate until ready to use.

For the Cake

  • Preheat your oven to 350°F (177°C). Grease an 8 x 11–inch (20.3 x 28–cm) baking dish and line with parchment, letting the excess fall over the sides.
  • In a large bowl, mix together the butter, pumpkin puree, brown sugar, granulated sugar, water, eggs and vanilla until well blended.
  • In a small bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, allspice, nutmeg, ginger and cloves. Pour the flour mixture into the butter mixture and stir until just combined. Spoon the batter into the prepared baking pan and smooth the top with the back of the spoon.
  • Bake for 40 minutes on the center rack. Let cool completely in the pan.

For the Marshmallow Meringue

  • Add the egg whites, sugar, corn syrup, cream of tartar, and salt to the clean bowl of an electric stand mixer and nestle it in a saucepan of simmering water over medium-high heat. Do not allow the bottom of the bowl to touch the water. Whisk until the mixture is opaque, frothy, the sugar is melted (rub some between two fingers, if it feels gritty, keep whisking) and warm to the touch. Remove the bowl from the heat and transfer it to the stand mixer fitted with the whisk attachment. Mix on medium-high speed until stiff and glossy and cool to the touch, about 3-5 minutes. Add the vanilla and run the machine for 30 seconds more.

To Assemble

  • Smear the caramel evenly over the top of the cake. Let the caramel set for 5 minutes. Scoop the meringue over the top and use a torch to char the meringue using a circular motion, focusing on the peaks.
  • Thank you so much for making Pumpkin Bars with Salted Caramel and Toasted Marshmallow Meringue — I hope you love them!


Thanks for baking with me! Please tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo