Name: Pumpkin Pecan Pie Bars Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup old-fashioned or instant oats; 1/2 cup packed brown sugar; 1/2 cup butter or margarine, softened; 3/4 cup granulated sugar; 1 (15 ounces) can pumpkin puree or homemade pumpkin puree; 1 (12 ounces) can evaporated milk; 2 large eggs; 2 1/4 teaspoons pumpkin pie spice; 1/2 cup chopped pecans; 1/4 cup packed brown sugar; Whipped cream, for topping

Jump to Recipe· 4.8 from 106 reviews

If you’re on the hunt for a dessert that perfectly blends cozy fall flavors with a delightful mix of textures, then you’re in for a treat with my Pumpkin Pecan Pie Bars Recipe. These bars are the kind of recipe I immediately fell in love with because they offer that deep, spiced pumpkin goodness you crave, paired with a buttery shortbread crust and a crunchy pecan topping. Trust me, once you try these, they’ll become a staple—whether for holiday gatherings or simply a weeknight pick-me-up.

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Why You’ll Love This Recipe

Perfect Balance of Flavors: The blend of pumpkin spice, brown sugar sweetness, and toasted pecans makes every bite a flavor fiesta.
Simple to Prepare: Great for bakers of any level, with clear steps and common ingredients you likely have on hand.
Crowd-Pleaser: My family goes crazy for these bars, and guests always ask for seconds (or thirds!).
Versatile Dessert: Great on their own or dressed up with whipped cream or ice cream for a special touch.

Pumpkin Pecan Pie Bars Recipe - Recipe Step

Ingredients You’ll Need

This Pumpkin Pecan Pie Bars Recipe uses a simple, straightforward list of ingredients that team up beautifully to create those distinct layers. These pantry staples come together in a way that’s both comforting and impressive, plus I’ve included a few notes on choosing the best versions for your bars.

Pumpkin Pecan Pie Bars Recipe - Ingredients

All-purpose flour: Use fresh, good-quality flour for the flakiest shortbread crust base.
Old-fashioned or instant oats: I like using old-fashioned oats for extra chew in the crust.
Brown sugar: The packed brown sugar adds moisture and caramel notes; don’t skip packing it firmly.
Butter or margarine: Butter is my go-to—it gives the crust richness and a buttery flavor that’s hard to beat.
Granulated sugar: For the pumpkin layer, granulated sugar balances sweetness without overpowering.
Pumpkin puree: Canned or homemade, just ensure it’s pure pumpkin (not pie filling) for the best texture and taste.
Evaporated milk: This adds creaminess and smooth texture to the pumpkin layer; don’t substitute with regular milk.
Eggs: Large eggs help bind everything together beautifully in the filling.
Pumpkin pie spice: This is the heart of the flavor—use a fresh blend or homemade mix for the best results.
Pecans: Chopped pecans bring that crunchy, nutty contrast I adore.
Whipped cream: Optional but highly recommended for serving—it adds a light, creamy layer that balances sweetness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Pumpkin Pecan Pie Bars Recipe my own depending on who I’m baking for. Whether you want to add a little twist or tailor it to dietary needs, there are lots of ways to make this recipe shine exactly how you like.

Gluten-Free Version: I’ve swapped the all-purpose flour for a gluten-free blend, and it still turns out amazing—just make sure the oats are certified gluten-free.
Nut-Free Swap: If pecans aren’t your thing or someone has allergies, try substituting toasted sunflower seeds or omit the topping entirely for a smooth pumpkin bar.
Spice It Up: I sometimes add a pinch of cayenne or extra cinnamon to the pumpkin layer for a little unexpected warmth that guests love.
Maple Flavor: Replacing part of the brown sugar with pure maple syrup gives a lovely, deeper sweetness that pairs beautifully with pumpkin.

How to Make Pumpkin Pecan Pie Bars Recipe

Step 1: Create the Perfect Shortbread Crust

Start by preheating your oven to 350°F, and line a 9×13-inch pan with foil, giving it a light spray with cooking spray to keep the bars from sticking. This crust is a lovely mix of flour, oats, brown sugar, and softened butter, beaten together until crumbly but holdable. I like to press it down firmly and evenly—this helps it bake up sturdy but tender. Bake it for 15 minutes until it’s lightly golden, then take it out to prep the filling.

Step 2: Mix and Pour the Pumpkin Filling

In a medium bowl, whisk together the granulated sugar, pumpkin puree, evaporated milk, eggs, and pumpkin pie spice. I usually beat it for 1-2 minutes to ensure it’s smooth and well combined. Pour this luscious mixture right over your baked shortbread crust, spreading it evenly. Pop it back in the oven for 20 minutes—this sets the filling nicely without drying it out.

Step 3: Add the Pecan Topping and Finish Baking

While the pumpkin layer bakes, mix chopped pecans with packed brown sugar. About 20 minutes into baking the pumpkin filling, sprinkle this sugary, nutty combo evenly over the top. Return the bars to the oven for another 15-20 minutes, or until a knife inserted near the center comes out mostly clean. Let them cool completely—you’ll want every layer to firm up before you slice and serve. I highly recommend a generous dollop of whipped cream on top for that classic finish.

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Pro Tips for Making Pumpkin Pecan Pie Bars Recipe

Use Room Temperature Butter: It helps the shortbread crust combine better and bake up tender, avoiding a greasy or overly crumbly crust.
Don’t Skip the Foil Lining: It makes lifting the bars out super easy and protects the pan, especially since pecans can stick stubbornly.
Watch Baking Times Closely: Oven temps vary, so check the bars early to avoid overbaking which dries out the pumpkin layer.
Let Bars Fully Cool: Cooling completely before slicing gives cleaner cuts, preventing the filling from pulling away or cracking.

How to Serve Pumpkin Pecan Pie Bars Recipe

Garnishes

Whenever I serve these bars, I love topping them with a swirl of fresh whipped cream—it adds an airy contrast to the dense pumpkin and crunchy pecans. Sometimes, a sprinkle of cinnamon or a few extra toasted pecan halves on top finishes the look and flavor beautifully. If I’m feeling indulgent, a drizzle of caramel sauce makes them feel extra special.

Side Dishes

These bars make a fantastic dessert alongside a scoop of vanilla ice cream or a cup of hot coffee or chai tea. For gatherings, I’ve paired them with a simple green salad and roasted veggies—this combo balances out the richness of the bars without overwhelming anyone’s palate.

Creative Ways to Present

For holiday gatherings, I like to cut these bars into bite-sized squares and arrange them on a pretty platter, sometimes garnishing with edible flowers or fresh cranberries for a festive touch. Another favorite trick is layering broken bar pieces in a parfait glass with whipped cream and crushed gingersnaps—it’s a crowd-pleasing dessert that looks as stunning as it tastes.

Make Ahead and Storage

Storing Leftovers

I usually cover the cooled bars tightly with plastic wrap and store them in the fridge. They keep beautifully for up to 4 days this way. I love that the flavors even deepen overnight, so leftovers are often my breakfast or afternoon treat the next day.

Freezing

Yes, you can absolutely freeze these bars! I wrap individual bars in plastic wrap, then place them in an airtight container or freezer bag. They freeze well for up to 3 months. When I’m ready to eat, I let them thaw overnight in the fridge to keep the texture just right.

Reheating

To bring frozen or refrigerated bars back to life, I gently warm them in a 300°F oven for about 10 minutes. This helps re-soften the layers without drying them out. I recommend adding whipped cream or ice cream after reheating for that fresh-baked feel.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! If you have fresh pumpkin, you can roast and puree it yourself for a more vibrant, fresh pumpkin flavor. Just be sure to cook it until soft and drain any excess moisture to avoid a watery filling.
Is it necessary to use evaporated milk in the pumpkin layer?

Evaporated milk adds creaminess and richness that regular milk won’t quite match. If you don’t have it, you can substitute with half-and-half or a mixture of milk and cream for a similar effect.
How do I know when the bars are done baking?

Look for the pecan topping to be bubbly and golden, and insert a knife in the center—it should come out mostly clean with just a slight moist crumb. Avoid overbaking to keep the pumpkin layer creamy.
Can I make these bars ahead for a party?

Yes! These bars actually taste even better the next day as the flavors meld. Just bake according to the recipe, cool, then store in the fridge until ready to slice and serve.

Final Thoughts

This Pumpkin Pecan Pie Bars Recipe is truly one of my all-time favorite fall desserts to make and share. It’s not only delicious but forgiving and approachable, which makes it perfect whether you’re a seasoned baker or just getting comfortable in the kitchen. I love how it brings smiles at every get-together and how easy it is to prepare—even on busy days when I want something special without fuss. Give it a try, and I’m pretty sure soon enough you’ll be telling your friends about your new favorite pumpkin treat, just like I do!