Pumpkin Pecan Pie Bars

There’s something magical about pumpkin and pecan together, especially when they’re packed into easy-to-slice dessert bars. These Pumpkin Pecan Pie Bars combine the cozy flavors of fall into one buttery, nutty, creamy treat.

I love baking with pumpkin once fall rolls around, and these bars are one of my favorite seasonal treats. They’re easy to make, packed with cozy flavor, and perfect for sharing.

If you enjoy recipes like my Classic Pecan Pie, Pumpkin Spice Cheesecake (it’s vegan and gluten-free!), Cake Mix Pumpkin Bread, or Pumpkin Pie Cupcakes, you’ll definitely want to save this one.

Why You’ll Love This Recipe

• You get all the flavor of pumpkin pie and pecan pie in one easy recipe.
• No rolling out pie crusts – just press the base into a pan.
• Perfect for potlucks, parties, or freezing ahead.
• Simple ingredients you likely already have.
• A great make-ahead dessert for busy weeks or holidays.

Ingredients

Crust

• All-Purpose Flour: This is the base of the crust. It helps everything hold together while baking and gives the crust a sturdy bite.
• Rolled Oats: Adds a hearty, chewy texture and rustic flavor. They give the crust more depth than flour alone.
• Baking Powder: Adds a bit of lift to the crust so it’s not overly dense.
• Baking Soda: Works alongside baking powder to keep the texture balanced and light.
• Light Brown Sugar: Provides sweetness and a slight molasses flavor that pairs well with the pumpkin layer.
• Salted Butter (Very Softened): Binds the crust ingredients and gives it a rich, buttery flavor. The salt in the butter helps balance out the sweetness.

Pumpkin Pie Filling

• Pumpkin Purée: The star of the filling – smooth, earthy, and packed with classic fall flavor. Make sure it’s 100% pure pumpkin, not pumpkin pie filling.
• Evaporated Milk: Adds creaminess and structure to the filling. It helps give that traditional pie texture.
• Light Brown Sugar: Adds warmth and caramel-like sweetness to complement the pumpkin.
• Granulated Sugar: Balances out the deeper flavors of the brown sugar and keeps the filling from tasting too heavy.
• Large Egg: Helps bind the filling together and creates a custard-like texture.
• Ground Cinnamon: Adds warm, comforting spice and enhances the pumpkin flavor.
• Vanilla Extract: Rounds out the flavors and adds a soft, sweet aroma.
• Pumpkin Pie Spice: A blend of spices like nutmeg, clove, and ginger that gives the filling its signature seasonal taste.
• Salt: A small but essential addition that sharpens and balances all the other ingredients.

Pecan Topping

• Chopped Pecans: Brings a nutty crunch and toasty flavor to contrast the smooth pumpkin filling.
• Light Brown Sugar: Melts into the pecans as they bake, creating a slightly caramelized topping.
• Melted Salted Butter: Helps the topping stick together and bake into a golden, flavorful layer with a soft crunch.

Substitutions and Additions

• Gluten-Free Flour: Swap the all-purpose flour with a 1:1 gluten-free baking blend if needed.
• Quick Oats: If you don’t have rolled oats, quick oats work in a pinch – just note they’ll give a slightly softer texture.
• Pumpkin Pie Spice Substitute: Use a blend of cinnamon, nutmeg, ginger, and cloves if you don’t have pumpkin pie spice on hand.
• Chopped Walnuts: You can substitute pecans with walnuts or a mix of both for a different nutty flavor.
• Maple Drizzle: Drizzle bars with maple glaze after cooling for an extra hit of sweetness.

Step by Step Instructions

Prep the Pan and Oven

Preheat your oven to 350°F. Lightly grease a 9×13-inch pan or line it with parchment paper for easy removal.

Make the Crust

In a large mixing bowl, whisk together flour, oats, baking powder, baking soda, and brown sugar.

Add the softened butter and work it in using your hands or a pastry cutter until the dough is soft and crumbly.

Press the dough firmly and evenly into your prepared pan. Use a fork to prick a few holes across the crust. Bake for 20 to 22 minutes, or until the edges just start to turn golden.

Mix the Pumpkin Filling

While the crust is baking, whisk together the pumpkin purée, evaporated milk, both sugars, egg, cinnamon, vanilla, pumpkin pie spice, and salt in a large bowl. Stir until the mixture is completely smooth and well blended.

Once the crust is partially baked, carefully pour the pumpkin filling over the hot crust and spread it evenly. Return the pan to the oven and bake for 15 minutes to begin setting the filling.

Add the Pecan Topping

While the pumpkin layer is baking, mix together the chopped pecans, brown sugar, and melted butter in a small mixing bowl.

After the pumpkin layer has baked for 15 minutes, remove the pan from the oven and sprinkle the pecan mixture over the top.

Return the pan to the oven and bake for another 20 minutes, or until the edges are set and the center looks mostly set with a slight wobble when gently shaken.

Cool and Slice

Let the bars cool in the pan for at least 1 hour to fully set. Once cooled, slice into 12 squares or bars and enjoy!

Tips and Notes

• Use Pure Pumpkin Purée: Not all canned pumpkin is created equal – make sure it’s 100% pumpkin, not pre-sweetened pie filling.
• Soften the Butter Well: The crust mixes much easier when the butter is very soft but not melted.
• Cool Before Slicing: If you slice too soon, the filling may ooze out. Waiting helps the bars hold their shape.
• Add a Lining for Easy Removal: Parchment paper makes it easy to lift the bars out of the pan for slicing.

Serving Suggestions

• Serve warm with a dollop of whipped cream.
• Top with a scoop of vanilla or cinnamon ice cream.
• Cut into bite-size squares and arrange on a dessert platter for parties.

Storage and Reheating Instructions

• Store bars in an airtight container in the refrigerator for up to 5 days.
• To freeze, wrap each bar individually in plastic and store in a freezer-safe bag for up to 2 months.
• Reheat in the microwave for 10–15 seconds if you prefer them warm.
• Let refrigerated bars sit at room temperature for 10 minutes before serving for the best texture.