1-Step 1: Making Dulce De Leche Pumpkin Bars is straightforward and fun, with steps that build on each other for great results. Start by preheating your oven to 350ºF and lining a 9×9-inch pan with parchment paper for easy removal later. This simple prep helps the bars bake evenly and come out clean.

2-Step 2: Next, mix the crust ingredients: combine 1 ½ cups graham cracker crumbs, 2 tablespoons light brown sugar, and ¼ cup melted unsalted butter, then press it firmly into the pan. Bake this for 10 minutes and let it cool in the fridge to set up nicely. For the dulce de leche layer, beat 8 ounces softened cream cheese and ¼ cup dulce de leche until smooth, add 1 large room-temperature egg, and spread it over the cooled crust before chilling for 30 minutes.

3-Step 3: Now for the pumpkin layer: whisk 15 ounces canned pumpkin puree with ⅓ cup packed light brown sugar and 1 ¼ teaspoons pumpkin pie spice, then stir in ½ cup evaporated milk, 2 teaspoons vanilla extract, and 2 large room-temperature eggs. Pour this gently over the chilled layer and smooth it out. Bake for 45 to 55 minutes until it’s set, cool on a rack for an hour, and refrigerate for at least 3 hours before cutting into squares.