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.
Ingredients
Crust Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ cups rolled oats
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ cup light brown sugar
- 1 cup salted butter very softened
Pumpkin Pie Filling Ingredients
- 1 ¼ cups pumpkin purée
- 12 oz evaporated milk
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- ¼ tsp salt
Pecan Topping Ingredients
- 1 cup chopped pecans
- ½ cup light brown sugar
- 2 tbsp salted butter melted
Instructions
Prep the Pan and Oven
- Preheat your oven to 350°F. Lightly grease a 9x13-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!
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.