Pumpkin Spice Caramel Cookie Bars

Add the sugar to a medium sized saucepan set over medium heat. Stir ocasionally until the sugar begins to melt and caramelize, then stir constantly until the sugar is completely melted, caramelized, and smooth.
Add in the butter and whisk until the mixture is smooth.
Take the mixture off of the heat, and carefully mix in the pumpkin, followed by the heavy cream. Whisk in the pumpkin pie spice and salt.
If you're making the bars right away, leave the caramel out. Otherwise, you can store the pumpkin caramel sauce in an airtight container in the fridge for up to 1 week before making these bars.

Preheat the oven to 350°F / 175°C. Grease and line an 8x8 baking dish with butter and parchment paper.
In a small saucepan set over medium heat, brown the butter. Stir the butter occasionally until it turns amber in color and develops little brown specks.
Remove the butter from the heat and transfer it to a medium sized mixing bowl. Chill the butter in the freezer for 5 minutes.
Whisk both sugars into the brown butter.
Whisk in the egg and vanilla until very well combined.
Add in the flour, oats, baking soda, baking powder, salt, and pecans. Fold the mixture together with a rubber spatula just until no flour streaks remain.
Pat ~3/4 of the dough down into an even layer in the prepared baking dish. Bake for 15-20 minutes, until the edges begin to brown.
Remove the pan from the oven, and evenly sprinkle the chocolate chips over the dough to the best of your ability (they will be impossible to move once placed since they will start melting - that's okay!)
Drizzle the caramel in an even layer over the chocolate chips.
Use your hands to tear off small pieces of cookie dough and distribute them on top of the caramel. It will not completely cover the top - this is okay!
Bake for an additional 15-20 minutes, or until the dough begins to turn golden brown.
Let the bars chill in the fridge for at least 2 hours before slicing. Serve and enjoy!