1-Getting started with these dulce de leche pumpkin bars is a breeze, and this guide walks you through each part. First, preheat your oven to 350°F (175°C) and grease a baking pan to keep everything from sticking. This step sets the stage for even baking and a clean release later on.

2-Next, mix the crust by combining 1 ½ cups graham cracker crumbs, 2 tablespoons light brown sugar, and ¼ cup melted unsalted butter in a bowl until it forms a crumbly dough. Press this mixture into the bottom of your prepared pan to create a solid base. Then, for the dulce de leche layer, beat together 8 ounces softened cream cheese, ¼ cup dulce de leche, and 1 large egg at room temperature until smooth and creamy.

3-After that, prepare the pumpkin layer by whisking 15 ounces canned pumpkin puree with ⅓ cup packed light brown sugar, 1 ¼ teaspoons pumpkin pie spice, ½ cup evaporated milk, 2 teaspoons vanilla extract, and 2 large eggs at room temperature in a separate bowl. Layer this over the dulce de leche mixture in the pan for that signature stacked effect. Bake for 30-35 minutes or until a toothpick comes out clean, then let it cool before adding optional toppings like sweetened whipped cream.