The smell of pumpkin spice drifting through the kitchen instantly brings me back to crisp autumn mornings, when my little ones would tug at my apron asking, “Is it pie time yet?” These pumpkin pecan pie bars became our cozy shortcut to dessert bliss. Whether you’re craving pumpkin pie or classic pecan pie, pumpkin pecan pie bars deliver both in one. With a buttery cookie crust, creamy pumpkin center, and crunchy pecan topping, they feel like a hug baked into every slice. Even better, they’re freezer-friendly and easy to make ahead. And yes, there’s a gluten-free version too! These bars check all the boxes for busy holiday baking — simple, comforting, and irresistibly good.
Table of Contents
Why You’ll Love These Pumpkin Pecan Pie Bars
These bars are everything you love about pumpkin pie and pecan pie in one tidy, delightful bite. Here’s why they’re always a hit:
- Simple layers: sugar cookie crust, spiced pumpkin filling, buttery pecan topping
- Fuss-free assembly — no pie crust rolling required
- Perfect for gatherings or gifting
- Easy to make ahead and freeze
- Includes a gluten-free option that tastes just as lovely
- Great use for canned or homemade pumpkin puree
Whether you’re baking for Thanksgiving or just craving something cozy, these bars bring warmth to the table.
Ingredients Overview
To make the best pumpkin pecan pie bars, you’ll layer three simple parts: a cookie crust, pumpkin filling, and pecan topping. You probably have most of this on hand already!
Crust Ingredients
- ½ cup unsalted butter, room temp
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ¼ tsp fine sea salt
- 1 cup + 2 tbsp all-purpose flour (or Bob’s Red Mill 1-to-1 gluten-free mix)
Note: Gluten-free works wonderfully here. No gritty texture — just a soft, tender base.
Pumpkin Filling Ingredients
- 1 (15 oz) can pumpkin puree (or 2 cups homemade)
- ⅓ cup granulated sugar
- ⅓ cup packed light brown sugar
- 2½ tsp pumpkin pie spice
- 1 tsp vanilla extract
- ¼ tsp fine sea salt
- 1 (5 oz) can evaporated milk
- 2 large eggs, room temp
Homemade pumpkin puree works well, though the color may be lighter.
Pecan Topping Ingredients
- ½ cup brown sugar
- ¼ cup all-purpose or gluten-free flour
- 1½ tsp cinnamon
- ¼ tsp fine sea salt
- ¼ cup unsalted butter, room temp
- 1½ cups chopped pecans
The topping bakes up golden and crisp — that nutty crunch is pure comfort with every bite.
Step-by-Step Instructions
These bars come together in three cozy layers. Each part builds flavor and texture, and none of them are complicated.
Make the Crust
Preheat your oven to 350°F. Line an 8×8-inch pan with parchment paper, leaving a little overhang on the sides.
In a mixing bowl, cream the butter and sugar until fluffy. Add vanilla and salt, then stir in the flour until the dough looks crumbly but soft.
Press the mixture evenly into the pan. It may seem like it won’t stretch — but it does! Use the bottom of a measuring cup to press it flat.
Bake for 15–17 minutes, just until the edges turn golden brown. Cool for 15 minutes.
Prepare the Pumpkin Filling
In a separate bowl, whisk together the pumpkin puree, both sugars, spice, vanilla, salt, and evaporated milk.
Once smooth, whisk in the eggs until fully combined. The mixture should be silky and pourable — like a custard.
Set it aside while you make the topping.
Make the Pecan Streusel Topping
In another bowl, combine brown sugar, flour, cinnamon, and salt.
Add the butter and use your fingers or a fork to work it into the dry ingredients. It should resemble damp sand. Stir in the chopped pecans.
Assemble and Bake Your Pumpkin Pecan Pie Bars
Pour the pumpkin filling over the cooled crust, spreading it evenly.
Sprinkle the pecan topping evenly over the top. Make sure every corner gets a little love.
Bake for 40 minutes, or until the topping is crisp and the center is just set. A slight jiggle in the middle is okay — it will firm as it cools.
Cooling and Serving Tips
Let the bars cool completely in the pan. This step is key for clean slicing.
Chill for at least 2 hours if you want neat edges. Serve as-is or with a dollop of whipped cream. These also pair beautifully with a hot cup of chai or coffee.
Storage and Freezing Instructions
Once your pumpkin pecan pie bars have cooled, here’s how to store them properly:
- At room temp: 1 day (covered)
- In the fridge: up to 3 days
- Freezer: wrap tightly and freeze up to 1 month
To thaw, let them sit at room temp or in the fridge overnight. The crust stays buttery and the filling keeps its creamy texture.
Pumpkin Pecan Pie Bars Recipe Card
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Pumpkin Pecan Pie Bars – Easy, Cozy Fall Dessert
- Total Time: 1 hour 17 minutes
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
Pumpkin pecan pie bars with sugar cookie crust, creamy spiced filling, and a crunchy pecan streusel topping. Easy to make and freezer-friendly!
Ingredients
**Crust**
½ cup unsalted butter, room temp
½ cup granulated sugar
1 tsp vanilla extract
¼ tsp fine sea salt
1 cup + 2 tbsp all-purpose flour or gluten-free flour
**Pumpkin Filling**
1 (15 oz) can pumpkin puree
⅓ cup granulated sugar
⅓ cup lightly packed brown sugar
2½ tsp pumpkin pie spice
1 tsp vanilla extract
¼ tsp fine sea salt
1 (5 oz) can evaporated milk
2 large eggs, room temp
**Pecan Topping**
½ cup brown sugar
¼ cup all-purpose or gluten-free flour
1½ tsp cinnamon
¼ tsp fine sea salt
¼ cup unsalted butter, room temp
1½ cups chopped pecans
Instructions
1. Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper.
2. Cream butter and sugar in a bowl. Add vanilla, salt, and flour. Mix until crumbly.
3. Press crust mixture into the pan evenly. Bake 15–17 minutes until edges brown. Cool 15 minutes.
4. In a bowl, whisk pumpkin puree, sugars, spice, vanilla, salt, and evaporated milk.
5. Whisk in eggs until smooth and fully combined.
6. In another bowl, mix brown sugar, flour, cinnamon, and salt. Work in butter by hand. Stir in pecans.
7. Pour pumpkin filling over the cooled crust. Sprinkle pecan topping evenly.
8. Bake 40 minutes or until center is just set and topping is golden.
9. Cool completely in the pan. Chill before slicing for cleaner bars.
10. Serve plain or with whipped cream if desired.
Notes
Bars keep 1 day at room temp or 3 days in fridge.
Wrap tightly and freeze up to 1 month.
Substitute 2 cups homemade pumpkin puree if preferred.
For gluten-free, use Bob’s Red Mill 1-to-1 GF flour.
- Prep Time: 20 minutes
- Cook Time: 57 minutes
- Category: Pumpkin Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 561
- Sugar: 45g
- Sodium: 260mg
- Fat: 33g
- Saturated Fat: 13g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 63g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 88mg
Related Recipes to Try
And if pumpkin pecan pie bars stole your heart, you’ll love baking your way through all of these too.
- Try this pumpkin streusel bread loaded with fall spice for an everyday treat
- These mini pumpkin bread with a cinnamon swirl make sweet little gifts
- My healthy baked pumpkin donuts are lighter but still full of warm spice
- And don’t miss the pumpkin cupcakes with cinnamon cream cheese frosting for something extra celebratory
Frequently Asked Questions
How many food bars does pumpkin pie give?
If you’re slicing a standard 8×8-inch pan into bars, you’ll get about 16 squares. You can cut larger pieces for fewer servings or trim them into bite-sized bars for gatherings or dessert platters.
How to tell if pumpkin bars are done?
Check the center of the pan — it should be set but still have a slight jiggle when gently nudged. The pecan topping will also turn golden and feel crisp to the touch. A toothpick inserted near the center should come out clean or with just a bit of moisture (not raw batter).
Is pumpkin pie a healthier pie?
Pumpkin pie and its cozy cousin, pumpkin bars, do offer a few perks. Pumpkin is naturally rich in vitamin A and fiber, which gives it a small edge. But these bars do contain sugar, butter, and pecans, so while delicious, they’re still a treat meant for sharing.
Why are my pecan pie bars runny?
A runny filling usually means the bars were either undercooked or not cooled completely before slicing. Make sure to bake until the center is set, then cool the bars fully at room temp (and even chill if needed) to get those clean, firm layers.
Final Thoughts
Pumpkin pecan pie bars bring that nostalgic holiday feeling without the fuss of pie crust. Whether you’re hosting friends, baking ahead, or just craving a warm kitchen moment, these bars deliver every time. I’d love to hear if you give them a try — leave a comment or rating to let me know!
And for more cozy baking inspiration, you can always peek at what I’m pinning over on Pinterest.
