The pumpkin caramel is made with Medjool dates, pumpkin purée, almond butter, and warm spices, giving it a thick, creamy texture without making a traditional cooked caramel. If you're looking for more seasonal ideas, browse all of my vegan pumpkin desserts, or try my easy date caramel for another date-sweetened caramel.
These bars need at least 4 hours in the freezer to set, which makes them a great dessert to prepare ahead. You can even leave them to set overnight before adding the chocolate and pecan topping.
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Why this recipe works
The base is made from rolled oats, almond flour, dates, and almond butter, which gives it a chewy texture sturdy enough to hold the thick caramel layer without baking.
Medjool dates naturally give the pumpkin filling its caramel-like sweetness and texture, while almond butter and coconut oil make it smooth and creamy.
The pumpkin purée adds moisture and fall flavor without overpowering the caramel, and pumpkin spice ties the base and filling together.
A firm chocolate layer and crunchy pecans balance the softer caramel underneath and add plenty of texture.
Key Ingredients
Medjool dates: These sweeten and bind both the base and caramel. Use soft, sticky Medjool dates for the smoothest filling. If yours are quite firm or dry, soak them briefly in hot water, then drain them thoroughly before using.
Pumpkin purée: Use 100% pumpkin purée rather than pumpkin pie filling. The pumpkin is blended directly into the caramel with the dates and spices.
Rolled oats: These form the bulk of the base and give it a chewy texture.
Almond flour: Adds richness and helps the base hold together. You can also use finely ground almonds.
Almond butter: Used in both layers to add richness and help everything bind.
Maple syrup: Adds sweetness to the pumpkin caramel and complements the warm spices.
Coconut oil: Helps the caramel firm once frozen.
Pumpkin pie spice: Used in both the base and filling so the pumpkin-spice flavor runs through the entire slice.
Vegan chocolate: Forms the firm chocolate layer on top. Use a chocolate you enjoy eating on its own, since its flavor comes through clearly here.
Pecans: Add a buttery crunch and work especially well with pumpkin, chocolate, and caramel.
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How to make Them
Here's a visual overview of this recipe. Please refer to the detailed card at the end of this page for full written instructions.
For the base, process the oats and almond flour until they have broken down into fine, crumbly pieces, then add the dates and almond butter. The mixture should begin sticking together when pressed between your fingers. Add the water gradually - you only need enough to turn the crumbs into a dough-like mixture that holds together when pressed into the pan.
The caramel should be completely smooth, thick, and creamy after blending. Because there are no cooked ingredients to disguise pieces of date, keep blending until there are no visible flecks or lumps before spreading it over the base.
Give the bars their full freezing time before adding the chocolate. The caramel needs to be firm enough that the melted chocolate can be spread over the surface without disturbing the layer underneath.
When cutting the finished bars, use a very sharp knife. Letting the knife warm slightly between cuts can also help you get cleaner slices through the chocolate topping.
Christina's recipe tips
Add the water slowly. The amount you need for the base depends on how soft your dates are. Start with 2 tablespoons and add more only if the mixture still feels too crumbly to hold together.
Use soft Medjool dates. They make a much smoother caramel and are easier on your blender.
Blend the caramel thoroughly. It should look glossy and completely smooth before it goes onto the base.
Don't rush the setting time. The caramel needs at least 4 hours in the freezer, but overnight works well if you're making the slices ahead.
Reserve some chocolate for the pecans. A little melted chocolate works like glue and keeps the pecans attached to the top of each slice.
Make ahead
These caramel slices are ideal for preparing ahead because the caramel needs several hours to set.
You can make the base and caramel layers, then leave the pan in the freezer overnight. Add the melted chocolate and pecans once the caramel is completely firm.
More Vegan Pumpkin Desserts
📖 Recipe
Pumpkin Spice Caramel Slices
Ingredients
Crust
- 2 cups (160 g) rolled oats
- ½ cup (60 g) almond flour or ground almonds
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon sea salt
Caramel
- 12 medjool dates pitted
- 1 cup (245 g) canned pumpkin purée
- 6 tablespoons almond butter
- ¼ cup pure maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
Topping
- 8 ounces (225 g) vegan chocolate
- 1 cup (100 g) pecans
Instructions
- Make the base: Add the rolled oats, almond flour, pumpkin pie spice, and salt to a food processor. Blend until the mixture forms fine crumbs.
- Add the Medjool dates and almond butter and blend again until well combined. Add the water 1 tablespoon at a time, blending between each addition, until the mixture sticks together and forms a dough-like consistency.
- Line an 8 x 8-inch baking pan with parchment paper. Press the mixture firmly and evenly into the bottom of the pan using a spatula.
- Make the pumpkin caramel: Add the Medjool dates, pumpkin purée, almond butter, maple syrup, coconut oil, vanilla, salt, and pumpkin pie spice to a high-speed blender. Blend until completely smooth and creamy. Spread the pumpkin caramel evenly over the prepared base using a rubber or offset spatula.
- Freeze: Place the pan in the freezer for at least 4 hours, or until completely set. You can also leave it to set overnight.
- Add the chocolate: Melt the vegan chocolate over a double boiler. Reserve a couple of tablespoons of the melted chocolate for attaching the pecans. Pour the remaining melted chocolate over the set caramel and spread it evenly over the surface. Dip the bottom of each pecan into the reserved melted chocolate, then arrange the pecans over the chocolate layer.
- Slice: Once the chocolate has set, use a very sharp knife to cut into 16 slices.
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