Pumpkin Pie Bars Treat

These pumpkin pie bars combine the comforting flavors of traditional pumpkin pie with an easy-to-handle bar form perfect for sharing or snacking. The buttery crust supports a creamy, spiced pumpkin filling with an optional pecan topping that adds the perfect crunch and sweetness. This recipe has been a favorite during fall gatherings and holiday meals, making it a versatile and crowd-pleasing dessert.

I first made these bars on a cool autumn afternoon and loved how they came together quickly. Now they are requested at almost every family get-together for their creamy texture and festive spices.

Ingredients

• For the crust: Six tablespoons unsalted butter softened for that rich, tender base
• For the crust: One third cup light brown sugar which adds a gentle caramel sweetness
• For the crust: One cup all purpose flour for structure use a good quality unbleached flour if possible
• For the crust: A pinch of salt to balance the sweetness and enhance flavor
• For the filling: Three quarters cup granulated sugar to sweeten the pumpkin
• For the filling: One and a half teaspoons pumpkin pie spice which is the soul of the filling choose fresh spice blends for best aroma
• For the filling: Half a teaspoon ground cinnamon to deepen the spice profile
• For the filling: Half a teaspoon salt to sharpen the flavors
• For the filling: One 15-ounce can pumpkin puree preferably pure pumpkin without added sugars or spices
• For the filling: Two large eggs for binding and moisture
• For the filling: One large egg yolk for extra richness
• For the filling: One cup half and half to keep the filling creamy without being too heavy
• For the filling: One teaspoon vanilla extract to brighten and round out the flavor
• For the pecan topping (optional): Half a cup light brown sugar packed for a sticky sweet layer
• For the pecan topping (optional): Two tablespoons unsalted butter to add richness
• For the pecan topping (optional): A pinch of salt to balance the toppings sweetness
• For the pecan topping (optional): Half a cup half and half for creaminess
• For the pecan topping (optional): Half a cup chopped toasted pecans providing crunch and nutty flavor

Instructions

Sauté the Aromatics:

Preheat your oven to 350 degrees Fahrenheit. Line an 8 by 8 or 9 by 9 inch pan with foil leaving some overhang on two sides so you can easily lift the bars out later. Lightly grease the foil with nonstick spray to prevent sticking.

Prepare the Crust:

Using a hand mixer or stand mixer fitted with the paddle attachment, beat together the softened butter and light brown sugar until creamy and well combined. Add the flour and a pinch of salt and mix just until you get a crumbly texture. Press this mixture evenly into the bottom of your prepared pan, using the bottom of a measuring cup to help you achieve a smooth, firm crust. Bake this crust for 10 minutes to set.

Mix the Filling:

While the crust bakes, whisk together the granulated sugar, pumpkin pie spice, cinnamon, and salt in a bowl. Add the pumpkin puree, eggs, egg yolk, half and half, and vanilla extract. Whisk until all ingredients are fully combined and smooth.

Bake the Bars:

Pour the pumpkin filling over the baked crust and return the pan to the oven. Bake until the filling is mostly set but still jiggles slightly in the center. For an 8 by 8 inch pan, expect 45 to 55 minutes; for a 9 by 9 inch pan, 25 to 35 minutes. Oven temperatures vary so keep an eye on it toward the end.

Cool and Chill:

Place the pan on a wire rack and let the bars cool to room temperature before transferring to the fridge for several hours or overnight. This chilling step helps the bars fully set and makes cutting easier.

Make the Pecan Topping (Optional):

In a small saucepan, combine the brown sugar, butter, and a pinch of salt. Bring the mixture to a simmer while whisking frequently and cook for 2 minutes. Keep the saucepan on low heat and gradually whisk in the half and half. Continue to whisk and simmer without boiling for one more minute. Remove from heat and fold in the toasted, chopped pecans. Let the topping cool to room temperature where it will thicken to a perfect pourable consistency to drizzle on the bars or serve on the side.

Pumpkin puree is my favorite ingredient here because it provides such a smooth and creamy base with natural sweetness and earthiness. I remember making these bars for a family brunch and watching everyone reach for seconds because the texture was just perfect and the spice blend felt like a warm hug on a cool day.

Storage Tips

Store these bars in an airtight container in the refrigerator for up to five days. If you add the pecan topping, keep it separate until just before serving to maintain its texture. You can freeze uncut bars wrapped tightly in foil and plastic wrap for up to three months. Thaw overnight in the fridge before serving.

Ingredient Substitutions

You can substitute half and half with whole milk for a lighter filling or use heavy cream for an even richer texture. If you do not have pumpkin pie spice, combine ground cinnamon, nutmeg, ginger, and cloves to make a quick blend. Brown sugar in the crust can be replaced with coconut sugar for slight variation.

Serving Suggestions

Serve these bars chilled or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. The pecan topping is optional but highly recommended for an extra layer of flavor and texture. For something different, try a drizzle of maple syrup or a sprinkle of toasted coconut.

This recipe balances ease and flavor beautifully making it a fall favorite you'll return to again and again.

FAQs about Recipes

→ What type of crust is used for pumpkin pie bars?

A tender buttery crust made from flour, softened butter, brown sugar, and a pinch of salt forms the sturdy base for these bars.

→ How is the pumpkin filling seasoned?

The filling combines pumpkin puree with sugar, cinnamon, pumpkin pie spice, salt, eggs, half-and-half, and vanilla for a balanced, warming flavor.

→ Can I make the pecan topping optional?

Yes, the pecan topping with caramelized brown sugar, butter, half-and-half, and toasted pecans can be added or skipped based on preference.

→ What is the best way to bake the bars for optimal texture?

Bake until the filling is mostly set but slightly jiggly in the center; chilling after baking ensures a firm yet creamy texture.

→ How do I prepare the pecan topping?

Simmer brown sugar, butter, and salt, then whisk in half-and-half off heat before folding in chopped toasted pecans; cool before pouring over bars.