When the leaves start to fall and the air turns crisp, there’s one recipe that never fails to make our kitchen smell heavenly: pumpkin pie bars. These delightful squares deliver everything you love about classic pumpkin pie but with the ease of a handheld dessert bar. They’re creamy, warmly spiced, and indulgently smooth with a buttery shortbread-like crust.

Unlike the stress of rolling out pie dough, these bars keep preparation simple while retaining all the festive flavor. Additionally, they slice beautifully for potlucks or family dinners, ensuring everyone gets a perfectly portioned bite of autumn flavor.

Furthermore, the balance of earthy pumpkin puree, aromatic spices, and a tender base makes each square utterly irresistible. As a result, these bars are a staple during my favorite season, bringing a sense of comfort to every plate.

I still remember the first time I baked these pumpkin pie bars for my family on a chilly November evening. My mother adored them, declaring they tasted like nostalgia baked into dessert form. Since then, they have become our go-to treat for Thanksgiving gatherings, Sunday brunches, and whenever a craving hits midweek. Each time, the smell of cinnamon, nutmeg, and clove filling the house feels like a warm embrace.

Why this pumpkin pie bars recipe works

• It delivers all the familiar spiced sweetness of pumpkin pie in a more convenient sliceable form.
• Uses wholesome pantry ingredients like pumpkin puree, eggs, sugar, and cream for effortless preparation.
• Perfect for fall holidays, bake sales, or whenever you crave a touch of seasonal comfort without rolling dough.

Ingredients

• All-purpose flour (250 g / 8.8 oz): Forms the crust and adds structure.
• Unsalted butter (120 g / 4.2 oz): Creates a tender, buttery base for the crust.
• Brown sugar (100 g / 3.5 oz): Adds sweetness and a subtle molasses note.
• Pumpkin puree (425 g / 15 oz): The star ingredient providing color, moisture, and flavor.
• Granulated sugar (150 g / 5.3 oz): Balances the pumpkin’s earthiness with sweetness.
• Eggs (100 g / 3.5 oz – about 2 large): Bind ingredients and give structure to the filling.
• Evaporated milk (180 ml / 6 fl oz): Contributes creaminess without heaviness.
• Ground cinnamon (5 g / 0.17 oz): Provides warmth and spice.
• Ground nutmeg (2 g / 0.07 oz): Adds complexity and aroma.
• Ground ginger (1 g / 0.03 oz): Lends subtle heat and brightness.
• Salt (1 g / 0.03 oz): Highlights sweetness and balances flavors.
• Whipped cream (for serving, optional): Softens each bite and enhances presentation.

How to make pumpkin pie bars

1. Preheat the oven to 175°C (350°F) and line a baking pan with parchment paper, leaving overhang for easy lifting.
2. Combine flour, butter, and brown sugar until crumbly, then press the mixture firmly into the prepared pan. Bake for 15 minutes until lightly golden.
3. Meanwhile, whisk pumpkin puree, granulated sugar, eggs, evaporated milk, and spices until smooth.
4. Pour the pumpkin mixture over the warm crust, spreading evenly. Return to the oven and bake for 40–45 minutes, or until the center is set.
5. Allow the bars to cool completely, then refrigerate for at least 1 hour before slicing into neat squares.

Chef’s Notes & Tips

• If you’re out of evaporated milk, substitute with half-and-half or light cream for a similar texture.
• Moreover, try adding chopped pecans or a streusel topping for extra texture.
• Store remaining pumpkin pie bars in an airtight container in the fridge for up to five days. They also freeze beautifully for up to a month—simply defrost overnight in the refrigerator.

Conclusion

These pumpkin pie bars are a cozy, shareable twist on a beloved classic. They’re easy to prepare, travel well, and always bring smiles to every table. Whether you’re making them for a festive crowd or an intimate weekend treat, they embody the comforting spirit of fall in every bite. Finally, visit Long Bake the Queen for more comforting seasonal desserts, or check out this external baking guide for professional tips. Bake them once, and they’ll surely become part of your autumn tradition.

FAQ

Pumpkin Pie Bars

When the leaves start to fall and the air turns crisp, there’s one recipe that never fails to make our kitchen smell heavenly: pumpkin pie bars. These delightful squares deliver everything you love about classic pumpkin pie but with the ease of a handheld dessert bar.

Print Pin Rate

Course: Bars & Squares, Dessert, Fall Recipes

Cuisine: American

Keyword: easy dessert bars, fall dessert, pumpkin pie bars, pumpkin recipes, Thanksgiving dessert

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Cooling & chilling time: 1 hour hour

Total Time: 2 hours hours

Servings: 12 people

Ingredients

• All-purpose flour 250 g / 8.8 oz: Forms the crust and adds structure.
• Unsalted butter 120 g / 4.2 oz: Creates a tender, buttery base for the crust.
• Brown sugar 100 g / 3.5 oz: Adds sweetness and a subtle molasses note.
• Pumpkin puree 425 g / 15 oz: The star ingredient providing color, moisture, and flavor.
• Granulated sugar 150 g / 5.3 oz: Balances the pumpkin’s earthiness with sweetness.
• Eggs 100 g / 3.5 oz – about 2 large: Bind ingredients and give structure to the filling.
• Evaporated milk 180 ml / 6 fl oz: Contributes creaminess without heaviness.
• Ground cinnamon 5 g / 0.17 oz: Provides warmth and spice.
• Ground nutmeg 2 g / 0.07 oz: Adds complexity and aroma.
• Ground ginger 1 g / 0.03 oz: Lends subtle heat and brightness.
• Salt 1 g / 0.03 oz: Highlights sweetness and balances flavors.
• Whipped cream for serving, optional: Softens each bite and enhances presentation.
• Simple wholesome pumpkin pie bars.

Instructions

• Preheat the oven to 175°C (350°F) and line a baking pan with parchment paper, leaving overhang for easy lifting.
• Combine flour, butter, and brown sugar until crumbly, then press the mixture firmly into the prepared pan. Bake for 15 minutes until lightly golden.
• Meanwhile, whisk pumpkin puree, granulated sugar, eggs, evaporated milk, and spices until smooth.
• Pour the pumpkin mixture over the warm crust, spreading evenly. Return to the oven and bake for 40–45 minutes, or until the center is set.
• Allow the bars to cool completely, then refrigerate for at least 1 hour before slicing into neat squares.

Notes

If you’re out of evaporated milk, substitute with half-and-half or light cream for a similar texture.

Moreover, try adding chopped pecans or a streusel topping for extra texture.

Store remaining pumpkin pie bars in an airtight container in the fridge for up to five days. They also freeze beautifully for up to a month—simply defrost overnight in the refrigerator.

Creamy pumpkin pie bars served with a dollop of whipped cream.