Pumpkin dulce de leche bars might possibly become the most wonderful dessert combination you've ever experienced. Your welcome.
It's pumpkin season.
I know this because on a recent trip to Costco I asked my daughter to get a pack of pumpkin. Instead of the three pack of the extra large industrial sized pumpkin I usually buy, she came back heaving and precariously balancing an entire case of pumpkin. With the loudest "plunk" she dropped it in the cart and said, "I'm exhausted, but I think that'll be enough pumpkin to last you until Halloween....maybe."
Preteen humor.
Of course, preteen girls can TALK.
So I heard all about the different recipes that we were going to make for the rest of our trip through the store.
I went home, searched my recipes for pumpkin and found that one of the only combinations I haven't tried is pumpkin and dulce de leche.
That was about to end.
Meet your new favorite pumpkin dessert.
We added a little extra burst of pumpkin flavor by adding some Chobani pumpkin yogurt. It helped to lighten things up a little and added an extra burst of pumpkiney goodness. You can check out even more healthy recipes using Chobani on their site!
Ingredients
- 1 cup unbleached all purpose flour
- 1 tsp baking powder
- Pinch salt
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- ½ cup Chobani pumpkin spice blend yogurt (can substitute nonfat plain greek yogurt)
- 1 cup firmly packed light brown sugar (you can substitute natural sugars like coconut)
- 1 egg
- 1 tsp vanilla extract
- ¾ cup pumpkin puree
- ¾ cup canned dulce de leche
Instructions
- Preheat the oven to 350 degrees. Lightly grease an 8x8 inch pan.
- In a small bowl, stir together the flour, baking powder, salt, pumpkin pie spice and cinnamon.
- In a mixing bowl, blend together the yogurt and sugar until smooth. Slowly add in the egg and vanilla, stirring until smooth. Alternate adding the pumpkin and flour mixture, continuing to mix until well blended.
- Spread the pumpkin mixture into the pan. Smooth with the back of a spatula if needed.
- Place the dulce de leche in a microwave safe container and heat for 20 seconds. Stir, then drizzle the dulce de leche over the pumpkin batter. Swirl the dulce de leche through the batter.
- Bake at 350 degrees for 25-30 minutes (20-25 if using coconut sugar). Test for doneness with a toothpick or knife inserted into the center. Remove from oven, allow to cool slightly before serving. Optional serving suggestions: Top with whipped cream, vanilla or salted caramel ice cream, or coconut milk whipped cream.
This looks sooo good! I frequent Costco, so I'll have to pick up some pumpkin next time I'm there! Thanks for sharing 🙂