Pumpkin Pie Bars Recipe

Introduction

Pumpkin Pie Bars are a delightful twist on the classic autumn dessert, combining a spiced pumpkin filling with a buttery oat crust. Perfect for gatherings or a cozy treat, these bars are easy to make and full of warm fall flavors.

Ingredients

• 1 (15 oz.) can pure pumpkin puree (or 2 cups homemade thick puree)
• 2 cups brown sugar, divided
• 1 tsp. ground cinnamon
• ¼ tsp. ground ginger
• ⅛ tsp. ground cloves
• ⅛ tsp. ground nutmeg
• 2 eggs, lightly beaten
• 2 cups old-fashioned rolled oats
• 2 cups all-purpose flour
• 1 tsp. baking powder
• ½ tsp. baking soda
• ¾ tsp. salt, divided
• 1 cup (2 sticks) unsalted butter, softened

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large bowl, whisk together the pumpkin puree, 1 cup of brown sugar, cinnamon, ginger, cloves, nutmeg, and ¼ teaspoon of salt until well combined. Taste and adjust seasoning if desired. Then whisk in the eggs just until mixed.
3. Step 3: In another large bowl, combine the oats, flour, remaining 1 cup brown sugar, baking powder, baking soda, and the remaining ½ teaspoon salt.
4. Step 4: Add the softened butter to the dry mixture. Use your fingers to rub the butter into the oats and flour until evenly moistened and crumbly.
5. Step 5: Spoon three-quarters of this oat mixture into an ungreased 13″x9″ baking pan, pressing firmly into an even layer to form the bottom crust.
6. Step 6: Pour the pumpkin mixture evenly over the crust layer and spread it out smoothly.
7. Step 7: Sprinkle the remaining oat mixture over the pumpkin filling, breaking up any large clumps for even coverage.
8. Step 8: Bake for 30–35 minutes, or until a butter knife inserted in the center comes out nearly clean and the pumpkin is set.
9. Step 9: Remove from oven and let cool on a wire rack for at least 1 hour. Cut into 8 strips lengthwise and 3 strips widthwise to make 24 bars. Use a fork to lift the first piece, then a metal lifter for the remaining bars.

Tips & Variations

• For a nutty twist, add ½ cup chopped pecans or walnuts to the oat mixture before baking.
• Use homemade pumpkin puree for a fresher taste and thicker filling.
• If you prefer a sweeter filling, increase brown sugar by ¼ cup or add a drizzle of maple syrup.
• Press the crust firmly to avoid crumbling when cutting the bars.

Storage

Store pumpkin pie bars in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm briefly in the microwave or oven to restore softness without drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pure pumpkin puree?

It’s best to use pure pumpkin puree because canned pumpkin pie filling already contains added spices and sweeteners, which can alter the flavor balance of the bars.

Can these bars be frozen?

Yes, pumpkin pie bars freeze well. Wrap them tightly in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before serving.

Pumpkin Pie Bars Recipe

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★★★★★

4.4 from 182 reviews

• Author: Noah
• Total Time: 1 hour 55 minutes
• Yield: 24 bars 1x

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Description

These Pumpkin Pie Bars combine the classic flavors of pumpkin pie with the convenience of a bar dessert. Featuring a spiced pumpkin layer sandwiched between oats and flour crusts, these bars are moist, flavorful, and perfect for fall gatherings or holiday treats.

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Ingredients

Scale 1x2x3x

Pumpkin Filling

• 1 (15 oz.) can pure pumpkin puree (or 2 cups homemade thick pumpkin puree)
• 1 cup brown sugar
• 1 tsp ground cinnamon
• ¼ tsp ground ginger
• ⅛ tsp ground cloves
• ⅛ tsp ground nutmeg
• 2 eggs, lightly beaten
• ¼ tsp salt

Oat Crust and Topping

• 2 cups old-fashioned rolled oats
• 2 cups all-purpose flour
• 1 cup brown sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (2 sticks) unsalted butter, softened

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Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) to preheat so it’s ready when your mixture is prepared.
2. Prepare the Pumpkin Mixture: In a large bowl, whisk together the pumpkin puree, 1 cup of brown sugar, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and ¼ teaspoon salt. Taste and adjust seasoning if needed. Then, whisk in the lightly beaten eggs until fully combined.
3. Mix Dry Ingredients for Crust and Topping: In another large bowl, combine rolled oats, all-purpose flour, the remaining 1 cup brown sugar, baking powder, baking soda, and ½ teaspoon salt.
4. Add Butter to Dry Mix: Incorporate the softened unsalted butter by rubbing it into the oat and flour mixture using your fingers until the mixture is evenly moistened and crumbly.
5. Assemble Bottom Crust: Spoon three-quarters of the oat mixture into an ungreased 13 x 9-inch baking pan and press firmly to create an even layer covering the bottom.
6. Add Pumpkin Layer: Pour the pumpkin filling evenly over the pressed crust layer and spread it out smoothly.
7. Add Topping Crust: Sprinkle the remaining oat mixture over the pumpkin layer, breaking up any large clumps to cover uniformly.
8. Bake: Place the pan in the preheated oven and bake for 30–35 minutes, or until a butter knife inserted into the middle comes out nearly clean, indicating the pumpkin layer is set.
9. Cool and Serve: Remove the pan from the oven and place it on a wire rack to cool for at least 1 hour. Once cool, cut into 24 bars by slicing 8 strips along the length and 3 strips across the width. Use a fork to loosen the first slice and a metal lifter to remove the rest.

Notes

• Make sure to fully cool the bars before cutting to prevent the pumpkin layer from falling apart.
• You can use homemade pumpkin puree as an alternative to canned for a fresher taste.
• Adjust the spices to your preference, adding more cinnamon or ginger if desired.
• Store leftover bars in an airtight container in the refrigerator for up to 5 days.
• For easier removal, consider lining the baking pan with parchment paper before assembling.

• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin pie bars, pumpkin dessert, fall dessert, pumpkin spice bars, easy pumpkin recipe