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Two Pecan Pumpkin Pie Bars on a stack of small white plates.

Pecan Pumpkin Pie Bars

These Pecan Pumpkin Pie Bars are the perfect mix of a buttery 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 fall feels. These are simple to put together and perfect for dessert or as a sweet treat!
5 from 33 votes
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 16
Calories 320 kcal

Ingredients
  

For the Pecan Topping:

  • 1 cup pecans, toasted
  • ½ cup packed brown sugar
  • 2 tablespoons unsalted butter, softened

For the Crust:

  • 2 cups flour
  • 2 cups packed brown sugar
  • ½ cup unsalted butter, softened
  • 1 teaspoon cinnamon

For the Pumpkin Layer:

  • 1 15-ounce can pumpkin
  • 1 14-ounce can sweetened condensed milk
  • 2 eggs, lightly beaten
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • ¼ teaspoon salt

Instructions
 

  • Preheat oven to 350°F. Spray 9x13-inch cake pan with cooking spray.

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 unsalted 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 unsalted butter, softened, 1 teaspoon cinnamon, 2 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, lightly beaten, 1 teaspoon cinnamon, ½ teaspoon allspice, ¼ teaspoon salt
  • Pour pumpkin mixture on top of pressed flour mixture in prepared cake pan.
  • 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 40 minutes or until set and edges are beginning to brown. Remove from oven and let cool completely before cutting into 16 bars.

Nutrition

Calories: 320kcalCarbohydrates: 50.4gProtein: 4.9gFat: 11.8gSaturated Fat: 6.6gCholesterol: 49mgSodium: 136mgPotassium: 205mgFiber: 1.5gSugar: 36.5gCalcium: 107mgIron: 1mg
Keyword cinnamon, pecan, pumpkin
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