Instructions

Preheat the oven to 350º F, line an 8"x8" baking pan with foil and lightly coat with cooking spray. In a mixing bowl beat together the butter and sugars until fluffy, add the egg, pumpkin puree and vanilla, mix until smooth. Add the salt, cinnamon and flour and stir until it just comes together, then fold in the caramel baking chips and pecans. Spread the batter into the prepared baking pan and bake for 25-27 minutes, until lightly golden on top and a tester comes out with just a few crumbs. Cool in the pan for 15 minutes, then lift the foil out by the edges and let cool another 10 minutes. Slice and serve, store leftover bars in an airtight container for up to 3 days.