in a medium bowl whisk together caramel, pumpkin puree and pumpkin pie spice. Set a side.
Preheat oven to 325 degrees. Spray a 9 x 13 baking dish with a non-stick cooking spray.
In a large stand mixer bowl using the paddle cream together the butter and both sugars for 3 minutes until light and fluffy.
Turn mixer off and add flour. Turn to a low setting and mix until just combined. (should be a soft dough)
Press 1/2 of the dough into the bottom of the prepared baking dish evenly. Bake in preheated oven for 25 minutes until crust is a light golden brown and is not shiny.
Remove from oven and allow to sit for 10 minutes. Pour the pumpkin caramel mixture evenly over the cooked crust.
Crumble the remaining dough over the pumpkin caramel mixture. Sprinkle with pecans.
Bake an additional 25 minutes. The crumble should have a light golden color to it. Cool completely before cutting bars.
these look delicious gotta the the ingredients NOW
I hope you enjoy these. They were divine. 🙂