Pumpkin Pie Bars

If you’re a fan of pumpkin pie, you’re going to love these Pumpkin Pie Bars. In a nutshell, they’re pumpkin pie in bar form. These bars boast an inviting oat crust, a rich pumpkin filling enriched with seasonal spices, and are crowned with a brown sugar pecan topping.

Like lots of folks, I’m a huge fan of this so-called “Pumpkin-Flavored-Everything Season.” I have yet to meet a pumpkin-based dessert I didn’t like. And even though I already have dozen of delicious pumpkin recipes here on Inspired by Charm, every year I feel compelled to add more to that delicious list.

That’s why I whipped up these Pumpkin Bar Bars today and am so excited to share them with you.

As I mentioned above, these Pumpkin Pie Bars are like pumpkin pie in bar form. Making them is pretty much like baking pumpkin pie, except these bars are made in a 9 x 13-inch pan and have a unique crust and topping which enhances their deliciousness. I also include generous amounts of seasonal spice to bring that cozy and comforting fall pumpkin spice flavor to life.

Another reason I’m crazy about these Pumpkin Pie Bars is that they serve a crowd. When cut into bars, this recipe can serve up to 24 people. That gives you more bang for your buck (and time) than a traditional pumpkin pie.

As you can see, these bars are a winner in every way. Enough teasing, let me tell you how to make them so you can whip up a batch yourself!

Why You’ll Love This Recipe

• These bars are packed with those warm and cozy spices we all crave when the leaves start to change. Cinnamon, nutmeg, and a hint of clove? Yes, please! Every bite is a comforting embrace of pumpkin-spiced perfection.
• Ever been intimidated by the idea of baking a whole pie? I get it. Rolling out the perfect pie crust can be a daunting task. But with these bars, there’s no rolling involved. These are so easy to make!
• Unlike a traditional pie, these bars are super easy to grab and go. Perfect for when you’re in a rush but need that pumpkin fix!

Looking for more on-the-go pumpkin treats? Try these Cranberry Pumpkin Bars, Pumpkin Pasties, or these Pumpkin Whoopie Pies with Salted Caramel Cream Cheese Frosting.

Ingredients

Before we dive right into making these pumpkin pie bar, let’s gather up some ingredients. Here’s what you’ll need to start making and baking:

• all-purpose flour
• old fashioned oats
• brown sugar
• unsalted butter
• salt
• pumpkin puree
• evaporated milk
• eggs
• sugar
• cornstarch
• vanilla extract
• spices (cinnamon, clove, ginger)
• chopped pecans

How to Make

Ready to try making these Pumpkin Pie Bars? I’ll walk you through the steps below. For your convenience, I’ve also provided a full ingredient list and detailed instructions in the printable recipe card at the end of this post.

1. Begin by preheating the oven to 350 degrees F. Then grease a 9 x 13-inch cake pan with baking spray and set aside.
2. Before I continue I wanted to note that in my photos you’ll see that I lined my pan with parchment paper. This is not necessary, and I don’t recommend it. I thought I’d be able to lift the bars out of the pan with the parchment, but that’s not the case with this recipe. So, skip the parchment and just spray your pan with baking spray. Do as I say not as I did.
3. In a large bowl, combine the flour, oats, brown sugar, softened butter, and salt. (Ingredient amounts and full instructions are listed in the printable recipe card below.) Mix until crumbly. For this process, I started with a wooden spoon and then used clean hands to make sure everything was well-mixed.

4. Using your hands, press this mixture evenly into the prepared cake pan. This gets par-baked for 18 minutes.
5. While the crust bakes, prepare the filling. In a large bowl, add the pumpkin, evaporated milk, eggs, sugar, cornstarch, cinnamon, vanilla, nutmeg, cloves, ginger, and salt. This creates a lot of pumpkin pie filling so be sure to use a large bowl. Whisk until smooth.
6. Pour this filling over the par-baked crust; then return it to the oven and bake for 45 minutes or until set.

7. In the meantime, in a small bowl prepare the topping by combining the pecans, sugar, butter, and cinnamon.
8. Sprinkle the topping over the pumpkin filling and bake for an additional 15 minutes. This topping is so yummy and has the perfect texture and crunch.

That’s it! Just allow the Pumpkin Pie Bars to cool before serving.

Cut into 24 bars. Leftover bars can be covered in plastic wrap and stored in the refrigerator.

As with many of my recipes, these bars come together easily. If you’re a novice baker, you’ll have no trouble. And trust me, everyone will be asking for the recipe.

So join me in celebrating “Pumpkin-Flavored-Everything Season” with this delicious recipe! Happy baking, dear friends!

Frequently Asked Questions

How long do these bars last?

In the unlikely event they don’t all disappear the day you make them, these pumpkin pie bars can be stored in the refrigerator for up to 5 days. Just keep them in an airtight container.

Is there a substitute for pecans in the topping?

Of course! If pecans aren’t your thing or if you’re looking for a variation, walnuts or almonds can be a great substitute. Or, if you’re nut-free, try a crumble topping made from oats, brown sugar, and butter.

I don’t have all the spices. Can I use pumpkin pie spice?

Definitely. If you’re running low on individual spices or just want to keep things super simple, you can use 3 teaspoons of pumpkin pie spice as a substitute.

I don’t have all the spices. Can I use pumpkin pie spice?

Definitely. If you’re running low on individual spices or just want to keep things super simple, you can use 2-3 teaspoons of pumpkin pie spice as a substitute.

How do I know when they’re done baking?

The middle should be set and not jiggle when you shake the pan slightly. A toothpick inserted into the center should come out with a few moist crumbs, but not wet batter.

There you have it, dear readers! A dessert that screams autumn, brings comfort with every bite, and is sure to impress both you and your guests. Whether you’re prepping for a big family dinner, a fun potluck with friends, or just treating yourself on a cool evening, these Pumpkin Pie Bars are your new go-to.

More Pumpkin Recipes You’ll Love:

• Pumpkin Pull-Apart Bread
• Pumpkin Spice Cream Horns
• Pumpkin Cheesecake Brownies
• Pumpkin Slab Pie
• Pumpkin Spice Latte Cookies
• Pumpkin Whoppie Pies

I hope you’ll try these pumpkin pie bars this fall. I know you’re going to LOVE them. If you do, please leave a comment and a 5-star rating below. 

Want more from Inspired by Charm? Follow along on Instagram and TikTok for daily updates and behind-the-scenes looks at my processes. There’s even more inspiration on Facebook and Pinterest!

Pumpkin Pie Bars

If you're a fan of pumpkin pie, you're going to love these Pumpkin Pie Bars. In a nutshell, they're pumpkin pie in bar form. They are also made with an oat crust and brown sugar pecan topping. Yummy! 

5 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: fall baking, pumpkin, pumpkin bars, pumpkin pie

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 24 servings

Calories: 231kcal

Ingredients

Crust:

• 1 cup all-purpose flour
• 1/2 cup old fashioned oats
• 1/2 cup brown sugar
• 1/2 cup unsalted butter softened
• 1/2 teaspoon salt

Filling:

• 2 cans (15 ounces each) pumpkin puree
• 2 cans (12 ounces each) evaporated milk
• 4 eggs beaten
• 1 1/2 cups sugar
• 1 1/2 tablespoons cornstarch
• 2 teaspoons cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1 teaspoon salt

Toppings:

• 1/2 cup chopped pecans
• 1/2 cup brown sugar
• 2 tablespoons unsalted butter melted
• 1/4 teaspoon cinnamon

Instructions

• Begin by preheating the oven to 350 degrees F. Grease a 9 x 13-inch cake pan with baking spray and set aside.
• In a large bowl, combine the flour, oats, brown sugar, softened butter, and salt. Mix until crumbly. Press this mixture evenly into the prepared cake pan and bake for 18 minutes.
• While the crust bakes, prepare the filling. In a large bowl, add the pumpkin, evaporated milk, eggs, sugar, cornstarch, cinnamon, vanilla, nutmeg, cloves, ginger, and salt. Whisk until smooth.
• Pour this filling over the par-baked crust. Return it to the oven and bake for 45 minutes or until the filling is set.
• In the meantime, in a small bowl prepare the topping by combining the pecans, sugar, butter, and cinnamon.
• Sprinkle the topping over the pumpkin filling and bake for an additional 15 minutes.
• Allow the Pumpkin Pie Bars to cool before serving. Cut into 24 bars. Leftover bars can be covered in plastic wrap and stored in the refrigerator.

Nutrition

Calories: 231kcal | Carbohydrates: 33g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 191mg | Potassium: 202mg | Fiber: 2g | Sugar: 26g | Vitamin A: 5770IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 1mg