1 box spice cake mix
4 eggs, divided
1 stick of melted butter
1 (8 oz) package cream cheese, softened
1 (15 oz) can pumpkin
1 (16 oz) box powdered sugar (about 4 cups)
1 tablespoon pumpkin pie spice (or cinnamon if you don’t have any)
1 cup of caramel pieces (found on the chocolate chip aisle) or 20 Werther’s Original Chewy Caramels, unwrapped
Preheat oven to 350 degrees.
Combine the cake mix, 2 eggs, and melted butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. This will be your “crust”.
To make the topping: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the remaining 2 eggs and beat together. Next, add the powdered sugar and pumpkin pie spice and mix well. Stir in your caramel pieces.
Spread pumpkin mixture over cake “crust” and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
Let bars set about 30 minutes on the kitchen counter and then pop them in the fridge at least 2 hours before slicing and serving.
And if you’re feeling extra fancy…
…add a dollop of whipped cream and a sprinkle of cinnamon on top.