A tour of eight favorite Christmas cookies, bars, and more to try this holiday season. From crockpot fudge to cranberry cream puffs, these festive treats have something for every gathering.
Welcome from She Leaves a Little Sparkle! If you enjoyed Summer’s cream puff recipe with cranberry orange sauce, you’re in good company. I’m thrilled to join this Christmas desserts blog hop with several talented friends to share one of our seasonal favorites.
A bit about me: I left city life for a cattle ranch in a small town of under 100 people. On Boxwood Avenue I write about slow living, old traditions, and life with goats. Holiday baking has become one of my cherished traditions—cozy sweaters, stretchy pants, and a kitchen full of butter and music make it feel like the season.
This year I had leftover pumpkin puree and wanted to put it to good use, so I adapted my blackberry crumble bar recipe to create a Pumpkin Caramel Oatmeal Bar. My husband declared it “the best dessert I’ve ever made.” I used Werther’s caramels for the filling, though soft caramels melt easier—if you splurge on a softer caramel, the filling will be smoother.
The Recipe
Pumpkin Caramel Oatmeal Bar
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Ingredients
- 1 bag about 30 caramels, wrappers removed
- 1/4 cup pumpkin puree
- 1/4 cup milk
- 2 sticks butter softened
- 2.5 cups rolled oats
- 2.5 cups all-purpose flour
- 1 egg
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. pumpkin pie spice
- 1 tsp. vanilla extract
Instructions
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Preheat oven to 350°F (175°C).
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Line a 13×9-inch baking pan with foil or parchment and set aside. In a mixing bowl, cream the softened butter with the brown and granulated sugars until light and fluffy, about 2 minutes.
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Add the egg and vanilla, beating until incorporated and fluffy.
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In a separate bowl combine the flour, oats, salt, baking powder, and baking soda. Gradually add the dry mixture to the butter mixture, mixing between additions until a loose dough forms.
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The dough should be loose and clump together when squeezed. If too sticky, add a bit more flour or oats until it forms pea-sized clumps.
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Press two-thirds of the dough into the prepared pan to form an even crust. Bake for 8–10 minutes, until just set.
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While the crust bakes, make the caramel filling: combine the caramels and milk in a microwave-safe bowl and melt in 45-second increments, stirring between each, until smooth.
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Stir in the pumpkin puree and pumpkin pie spice into the melted caramels until fully combined. Set aside briefly.
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Pour the caramel-pumpkin mixture over the prebaked crust. Crumble the remaining dough over the top and gently press the pieces into the caramel layer.
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Return to the oven and bake for 15–20 minutes, until the top is golden brown. Let cool at least one hour before removing from the pan. Slice into bars and wrap as gifts if desired.
I hope you enjoy these holiday bars. After you try them, hop over to Laura’s blog for her salted caramel butter bars.
Favorite Christmas Desserts Tour: Christmas Cookies & Bars (and more!)
SheLeavesALittleSparkle | Cream Puffs with Cranberry Orange Sauce
Meaningful Spaces | Salted Caramel Butter Bars
Lillian Hope Designs | Cranberry Cream Cheese Ball
Our Vintage Nest | Red Velvet Crinkle Cookies with Cream Cheese Frosting
Home Stories A to Z | Chocolate Strawberry Christmas Trees
Tonality Designs | Caramel Glazed Cookie
Kara’s Party Ideas | Crockpot Fudge