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A close-up of Pumpkin Pecan Pie Bars topped with whipped cream and chopped pecans, placed on an orange cloth.

Pumpkin Pecan Pie Bars

Pumpkin Pecan Pie Bars are one of those desserts that feel festive without being fussy, which makes them perfect for everything from casual get-togethers to Thanksgiving dessert tables. They come together easily from scratch (no pie crust needed) and slice up cleanly every time. You can make them ahead, store them in the fridge, or even freeze them if you're planning ahead or have extras. It’s the kind of recipe that fits right in whether you’re baking for family, friends, or just to have something sweet on hand.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12
Calories 559 kcal

Equipment

Ingredients
 
 

For the Oat Crust:

  • 1½ cups all-purpose flour
  • 1½ cups rolled oats
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ cup light brown sugar packed
  • 1 cup salted butter very soft

For the Pumpkin Pie Filling:

  • 1¼ cups pumpkin purée
  • 12 ounces evaporated milk
  • ½ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 large egg
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon salt

For the Pecan Topping:

  • 1 cup chopped pecans
  • ½ cup light brown sugar packed
  • 2 tablespoons salted butter melted

Instructions
 

  • Preheat your oven to 350°F (180°C). Lightly grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
  • To make the crust, combine the flour, oats, baking powder, baking soda, and brown sugar in a large bowl. Add the softened butter and mix with your hands or a pastry cutter until the mixture forms a soft, crumbly dough.
    1½ cups all-purpose flour, 1½ cups rolled oats, ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ cup light brown sugar, 1 cup salted butter
  • Press the dough evenly into the bottom of the prepared pan. Use a fork to lightly prick the surface.
  • Bake for 20–22 minutes, or until lightly golden.
  • While the crust is baking, prepare the pumpkin filling. Whisk together the pumpkin purée, evaporated milk, brown sugar, granulated sugar, egg, cinnamon, vanilla, pumpkin pie spice, and salt in a large bowl until smooth and well combined.
    1¼ cups pumpkin purée, 12 ounces evaporated milk, ½ cup light brown sugar, ¼ cup granulated sugar, 1 large egg, ½ teaspoon ground cinnamon, 1 teaspoon vanilla extract, 2 teaspoons pumpkin pie spice, ¼ teaspoon salt
  • Pour the pumpkin filling over the warm, partially baked crust. Return the pan to the oven and bake for 15 minutes.
  • While the bars are baking, stir together the chopped pecans, brown sugar, and melted butter in a small bowl.
    1 cup chopped pecans, ½ cup light brown sugar, 2 tablespoons salted butter
  • After the 15 minutes are up, carefully sprinkle the pecan mixture over the top of the pumpkin layer. Bake for another 20 minutes, or until the edges are set and the center has just a slight jiggle.
  • Let the bars cool in the pan for at least 1 hour before slicing. For clean cuts, chill them further in the fridge.

Notes

  • Grease the Pan Well: Even with parchment, a light coating of grease on the sides helps prevent sticking and makes cleanup easier.
  • Use Salted Butter for Balance: Choose salted butter to help offset the sweetness in the crust and topping. If using unsalted butter, stir in a pinch of salt to each mixture to keep the flavors balanced.
  • Soften the Butter: The butter should be just soft enough to press easily with your fingers or a spoon. Melted butter makes the dough greasy and harder to control, while chilled butter won’t blend evenly, leaving dry patches and making it tough to press into the pan.
  • Don’t Overbake the Crust: You're aiming for lightly golden, not browned. Overbaking can make it too hard under the soft pumpkin layer.
  • Boost the Flavor (Optional): If you want, add ground ginger to the pumpkin filling for a brighter spice, nutmeg to deepen the warmth, or maple syrup for a richer, softer sweetness in the filling.
  • Layer the Filling While the Crust Is Hot: Pouring the pumpkin filling over a warm crust helps the layers bond and prevents them from separating.
  • Evenly Sprinkle the Pecan Topping: Try to distribute the topping across the whole surface so every bite has a sweet, crunchy contrast.
  • Chill Before Slicing: Cold bars cut much more cleanly, which is especially helpful if you're packing them up for gifting or transporting.

Nutrition

Calories: 559kcalCarbohydrates: 70gProtein: 9gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 68mgSodium: 272mgPotassium: 349mgFiber: 5gSugar: 35gVitamin A: 4597IUVitamin C: 2mgCalcium: 148mgIron: 3mg
Keyword Pumpkin Pecan Pie Bars
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