Jerrod Blandino is the Co-Founder and Chief Creative Officer of Too Faced Cosmetics. Jerrod is an avid baker and finds great inspiration and joy in the kitchen, often blending together his two passions of beauty and baking to create top selling and groundbreaking products. Follow @JerrodBlandino on Instagram for more recipes!
1 ½ cups unsalted butter, melted
1 ½ cups dark brown sugar
2 cups all-purpose flour
2 cups old-fashioned rolled oats
2 teaspoons baking soda
1 teaspoon salt
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup canned pumpkin puree
2 teaspoons pumpkin pie spice ¼ cup dark brown sugar
1 (14oz.) can Sweetened Condensed Milk
12 ounces semi-sweet chocolate chips
Preheat oven to 350ºF. Line the bottom and sides of a 9×13 baking pan with parchment paper*, leaving overhang on the sides to lift the finished bars out of the pan. Set aside. In a large bowl combine the brown sugar, flour, oats, baking soda, salt, ground cinnamon and ground nutmeg. Add the melted butter and mix to combine. Save out 1 ½ cups of the oatmeal spice base and set aside. Press the remaining oatmeal spice base into the bottom of prepared baking pan. Bake for 10 minutes. While the oatmeal base is cooking, prepare the pumpkin caramel. In a medium size bowl combine the pumpkin puree, pumpkin pie spice and brown sugar. Add the sweetened condensed milk and stir to fully combine. After the base has baked for 10 minutes, remove the pan from the oven and sprinkle the chocolate chips over the crust. Pour the pumpkin caramel over the chocolate chips. Crumble the remaining 1 ½ cups of oatmeal base over the pumpkin caramel. Bake about another 35 minutes, until the edges are light/golden brown. Remove from the oven and cool completely (minimum of 4 hours) before cutting into 24 squares. You can speed up the cooling process by putting the bars in the refrigerator.