1-First, preheat your oven to 350°F and grease and line an 8×8 inch baking pan with parchment paper for easy removal later. This step sets the stage for even baking and helps the bars come out clean.

2-Next, brown the butter over medium-low heat until it’s golden and fragrant, which takes about 5 minutes, then let it cool for 10 minutes to avoid any mishaps with hot butter.

3-Mix the cooled brown butter with sugar and vanilla on low speed until combined, then add the flour and salt to form the dough. Press this dough evenly into your prepared pan to create that sturdy base.

4-For the filling, whisk together the pumpkin puree, vanilla bean paste, eggs, dry milk powder, cinnamon, pumpkin pie spice, brown sugar, heavy cream, and a pinch of salt until smooth, holding back the caramel sauce for now.

5-Pour the filling over the crust, drizzle on the salted caramel sauce, and swirl it with a knife or toothpick for that marble effect. Bake for 40-45 minutes until the edges are set and the center still jiggles a bit.

6-Let the bars cool to room temperature, then chill them in the fridge for at least 4 hours before slicing.

7-Finally, whip up the cold heavy cream with maple syrup, vanilla bean paste, and nutmeg until you get medium-stiff peaks, and top your bars with this creamy goodness and an extra caramel drizzle before serving.