These Pecan Pumpkin Pie Bars are the perfect mix of a buttery brown sugar shortbread crust on the bottom and a soft, perfectly spiced pumpkin middle. Topped with brown sugar and toasted pecans, these bars will give you all the cozy fall feels. These are simple to put together and the perfect fall dessert or sweet treat!
I love the smell in my house while baking these pumpkin bars almost as much as I love eating them when they are cooled. If the scent of these guys baking doesn't make you feel like you should be sitting down to a turkey dinner soon, then the taste will definitely take you there!
Serve these guys after dinner with a cup of coffee or as a snack anytime of the day. Or if you are a morning sweets fan, these are great with coffee in the morning too! They can be enjoyed anytime of the day, really!
If you’re into cozy seasonal flavors, you’ll also love my Brown Butter Brown Sugar Cookies for their rich, buttery sweetness, my Apple Cider Pancakes for a burst of autumn in every bite, and my Sour Cream Apple Squares for a fun twist on classic apple treats.
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Why You Will Love This Recipe
- Every bite has such a great mix of textures. A soft, spiced pumpkin layer, a buttery crust, and that crunchy pecan topping. It’s a perfect blend of flavors and textures!
- Cinnamon, allspice, pumpkin. Are there even better fall flavors than that? These bars are perfect for a cozy night in, a holiday dessert, or anytime you’re craving those classic seasonal flavors. These are a good option at your holiday table!
- Since these bars taste just as good the next day, they’re perfect for prepping ahead. Just bake them the day before a party or holiday, and you’re set! I plan to make them ahead of time and serve them with our Thanksgiving dinner!
- This delicious recipe makes a full 9x13 pan, which means 16 good-sized bars. Plenty to share with family, friends, or neighbors. Or, you know, keep a few for yourself!
- If pie crust feels like a hassle, these bars are a perfect solution. The press-in crust is a simple decadent twist, and you still get all those flavors of pumpkin pie.
Ingredients Needed
Here are notes about some of the ingredients needed to make these pumpkin pecan pie bars. For the full recipe and measurements, see the recipe card below.
- Flour: You will use all-purpose flour for this.
- Brown Sugar: For this recipe you can use light brown sugar. Be sure to pack it into the measuring cups to ensure proper measurement.
- Butter: Feel free to use salted or unsalted butter. Either one works great.
- Cinnamon
- Pumpkin: Canned pure pumpkin is what you will use for this recipe, not pumpkin pie filling!
- Sweetened condensed milk
- Eggs
- Allspice
- Salt
- Pecans: Whole or chopped pecans are fine for this recipe. Toasting the pecans before combining them with sugar and butter really brings out their flavor and crunch, so it’s worth the extra step.
Ingredient Substitutions
- Allspice: You can replace allspice with a mix of ¼ teaspoon cinnamon, ⅛ teaspoon cloves, and ⅛ teaspoon nutmeg for a similar flavor.
- Pecans: Walnuts, hazelnuts, or even almonds would add a similar nutty crunch if pecans aren’t available.
This pumpkin pie bars recipe has not been tested with this substitution. If you give any of these a try, please let me know how it worked out in the comments below!
Recipe Variations
- Sprinkle chocolate chips in the pumpkin layer or add a thin layer of melted chocolate over the crust before adding the pumpkin. This adds a nice contrast to the warm spices and pecans.
- Add a tablespoon of maple syrup to the pumpkin layer for a rich maple flavor.
- Instead of just pecans, try a mix of chopped nuts (like pecans, walnuts, and almonds) tossed with a pinch of nutmeg and ginger for a spicier, nutty crunch.
This easy recipe has not been tested with these variations. If you give any of these a try, please let me know how it worked out in the comments below!
Equipment Needed
- Cake pan: A 9x13-inch cake pan to bake the bars in. I always use a metal pan and have no trouble with the texture of crust.
- Stand mixer: To easily combine the ingredients for the crust and pumpkin layer use a stand mixer. A hand mixer works fine, but a stand mixer makes it quicker.
- Parchment paper: Use parchment paper if you want to line the cake pan for easier removal after baking.
Step by Step Instructions
set and lightly browning around the edges. Remove from the oven and let it cool completely before cutting into 16 squares.
1. Preheat Your Oven and Prep the Pan
Preheat your oven to 350°F. Spray a 9x13-inch cake pan with cooking spray to prevent the bars from sticking. If you prefer to be able to lift the bars out later, line your pan with parchment paper.
2. Make the Pecan Topping
In a medium bowl, combine toasted pecans, brown sugar, and butter. Stir everything together until combined. Set this mixture aside.
3. Prepare the Crust
In the bowl of a stand mixer fitted with the paddle attachment, combine flour, brown sugar, butter, and cinnamon. Mix on medium speed until the mixture is crumbly but well combined.
Press the crumbly mixture evenly into the bottom of your prepared cake pan, using your fingers or the flat side of a measuring cup to press it down firmly.
4. Prepare Pumpkin Layer
Using a paper towel, wipe out the bowl of your mixer and the paddle attachment.
Combine the pumpkin, sweetened condensed milk, eggs, allspice, and salt. Mix well until fully combined.
Pour mixture over prepared crust. and bake in the preheated oven for 30 minutes.
5. Add the Pecan Topping
After 30 minutes, remove the pan from the oven and sprinkle the pecan topping evenly over the pumpkin layer.
Return the pan to the oven and bake for another 30-35 minutes, or until the edges start to brown and the bars are set.
Keep an eye on the pecans as they bake to make sure they don’t burn.
6. Cut and Cool
Once baked, remove the pan from the oven and let the bars cool completely in the pan. Once cooled, cut them into 16 bars.
Expert Tips
Here are some tips and tricks for making these pumpkin pecan bars:
- If you notice the pecan crumble is starting to brown too much on top, cover the pan loosely with a sheet of aluminum foil.
- Oven temperatures can vary, so start checking the bars around 25 minutes after adding the pecans. The pumpkin layer should be set and no longer jiggly and the edges should be starting to brown.
- Let the bars cool completely in the pan before cutting. This ensures they set properly and won’t crumble when you slice them. For neat, clean cuts, use a sharp knife or a serrated bread knife.
- These bars taste even better the next day as the flavors have more time to meld together. Bake them ahead of time and store them in an airtight container at room temperature for up to 2 days, or refrigerate them for longer storage.
- If you wanted, you could combine the crust ingredients in a food processor, pulsing until the mixture is crumbly.
FAQ
Yes! Simply swap the all-purpose flour in the crust for a gluten-free 1:1 flour blend. This will give you a similar texture without the gluten.
You can toast the pecans in a preheated oven at 350°F for about 5-7 minutes, stirring occasionally. Alternatively, you can toast them in a dry pan over medium heat, shaking the pan frequently. Keep a close eye on them, as they can burn quickly.
About 30 minutes after adding the pecan mixture to the top, check the bars. They should be set, and the edges should be starting to brown. If the top is getting too dark before the bars are fully baked, cover them loosely with foil for the last 10 minutes of baking. A toothpick inserted in the center should come out clean when they're done.
Storage
Room temperature
If you plan to eat these pumpkin pie pecan bars within a couple of days, store them in an airtight container at room temperature. They’ll stay fresh for up to 2 days this way.
Refrigerator
If you'd like them to last longer, you can refrigerate them for up to a week. Just be sure they’re stored in an airtight container to keep them from drying out.
Freezer
For longer storage, these bars freeze well. Wrap them tightly in plastic wrap, then foil, or place them in a freezer-safe container. They’ll stay fresh in the freezer for up to 3 months. When ready to eat, let them thaw at room temperature for a few hours before serving.
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Recipe
Pecan Pumpkin Pie Bars
Ingredients
For the Pecan Topping:
- 1 cup pecans, toasted
- ½ cup packed brown sugar
- 2 tablespoons butter, softened
For the Crust:
- 2 cups flour
- 1 ½ cups packed brown sugar
- ½ cup butter, softened
- 1 teaspoon cinnamon
For the Pumpkin Layer:
- 1 15-ounce can pumpkin
- 1 14-ounce can sweetened condensed milk
- 2 eggs
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F. Spray 9x13-inch cake pan with cooking spray. If you wish, line the pan with parchment paper for easy removal after baking.
For the Pecan Topping:
- In a medium bowl, combine the toasted pecans, brown sugar and butter. Stir to combine, making sure pecans are well coated with butter and brown sugar. Set aside.1 cup pecans, toasted, ½ cup packed brown sugar, 2 tablespoons butter, softened
For the Crust:
- In the bowl of your mixer, add flour, brown sugar, butter, and cinnamon. Mix at medium speed until thoroughly combined and crumbly.2 cups flour, ½ cup butter, softened, 1 teaspoon cinnamon, 1 ½ cups packed brown sugar
- Dump flour mixture into prepared cake pan. Using your fingers or the flat side of a measuring cup, press flour mixture into the bottom of the cake pan in an even layer. Set aside.
For the Pumpkin Layer:
- Using a paper towel, wipe the bowl and beater attachment clean.
- In the bowl of your mixer, combine pumpkin, sweetened condensed milk, eggs, cinnamon, allspice, and salt. Beat at medium speed until thoroughly incorporated, scraping sides with rubber spatula if needed.1 15-ounce can pumpkin, 1 14-ounce can sweetened condensed milk, 2 eggs, 1 teaspoon cinnamon, ½ teaspoon allspice, ¼ teaspoon salt
- Pour pumpkin mixture on top of pressed flour mixture in prepared cake pan and spread in an even layer.
- Bake at 350°F for 30 minutes. After 30 minutes, carefully remove pan from the oven. Sprinkle pecan mixture in an even layer on the top. Return pan to the oven and continue to bake for additional 30-35 minutes or until set in the center and edges are beginning to brown. Remove from oven and let cool completely before cutting into 16 bars.
Nutrition Information
Please note that these nutrition facts are approximations and may not be entirely precise.
Stephen Agnew says
I like it yummy delicious desserts heaven
Robyn Floyd says
Substituted black walnuts for the pecans that I accidently burned in the stovetop while roasting them. Yummy either way.
Jean Davis says
Delicious
Randy says
I made this and the crust seems very hard. is this normal?
Ashlyn Meredith says
Hi, Randy. I've noticed that the crust gets harder if I over bake the bars or if they are not at room temperature. The texture of the crust is supposed to be crunchy like a cookie though.
Tina Evans says
I'm wondering about adding caramel sauce to the top....maybe right after the final baking? while still warm? Thoughts?
Ashlyn Meredith says
I have not tried this, but I don't see why that wouldn't be super yummy! Keep me posted if you give it a try!
Cythia Edmonson says
My crust was sooo hard, needed a table saw. Topping was good
Ashlyn Meredith says
Yikes! Sorry to hear that. I have not had that problem when I've made these but your issue is noted and I will see if there is something I can do to prevent this issue for others. Thanks for letting me know!
Christine G says
Ok so I just made these bars and they are to die for. Recipe is so simple I kept checking to see if I forgot something. My oven runs hot so after the I added the pecans I set my timer for 30 minutes instead of 40 and mine took about 34 minutes. I didn’t think the crust was going to work and it all came together. Thank you I will be keeping this.
L says
The recipe is good the way it is written, but I think next time I would make half of the crust since it was a little too thick for me. However- it is pretty tasty…says my “traditional pumpkin pie” eating husband:)