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Pumpkin Oat Shortbread Squares With Caramel

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 1 dozen


  • 1/2 cup butter softened
  • 2/3 cup pure pumpkin
  • 1/2 cup honey
  • 2 teaspoons vanilla
  • 1-1/2 cups quick-cooking oats
  • 2 cups white whole wheat flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • Caramel:
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1/4 teaspoon salt


  • Preheat oven to 325 F. Lightly grease a 9 x 13 in baking pan.
  • In a medium bowl, beat butter, pumpkin, honey, and vanilla until smooth. In another medium bowl, combine oats, flour, salt, and cinnamon. Add dry mixture to liquid and gently stir until a ball of dough forms. Do not over-mix.
  • Press shortbread dough into prepared baking pan. Prick dough with a fork. Bake at 325 F 30 minutes or until golden brown and firm to the touch. Immediately cut shortbread into 12 squares. Let shortbread cool completely in pan on a wire cooling rack.
  • Once shortbread is cooled, remove bars from pan and prepare the caramel topping: In small saucepan over medium-high heat, bring butter and honey to a boil, stirring constantly until caramel is thickened. Remove from heat and stir in salt. Immediately drizzle caramel over shortbread bars and let bars stand 5 minutes before serving.


Store squares in an airtight container at room temperature up to 3 days.