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Home » Desserts » Pumpkin Pie Bars

Published: Nov 11, 2021 by Kathy · This post may contain affiliate links

Pumpkin Pie Bars

Jump to Recipe
A square pumpkin dessert topped with whipped cream.

Creamy and delicious pumpkin pie bars made with an oatmeal and pecan shortbread crust and a spiced pumpkin filling. Perfect for Thanksgiving, Christmas or holiday gatherings.

This tasty dessert is great for serving a crowd!

Pumpkin bars topped with a dollop of whipped cream.
Table of Contents
Why make this dessert
Key ingredients
Step by step directions
Recipe tips
Recipe Faqs
Pumpkin Pie Bars

Why make this dessert

Pumpkin pie is a must for Thanksgiving! But sometimes I want just a little bite of a dessert and that's where these pumpkin pie bars come in!

These bars are baked up in a casserole dish and then cut into small two inch squares. They are perfect for bringing to a potluck or serving on a dessert buffet.

The bars are different than a regular pumpkin pie. The filling has pumpkin and all the regular spices, but it also has cream cheese making it even creamier than ever!

The crust is made with oatmeal, pecans and flour and is whirled together in a food processor. It's just a crumbly crust that gets pressed into the baking dish. No rolling out the dough!

Easy peasy and delicious! Since you're looking for easy pie bars to serve, you'll also want to check out these Pecan Pie Bars.

Key ingredients

Ingredients for making pumpkin pie bars.

Crust

  • Oats - old fashioned oat or rolled oats
  • Pecans
  • Brown sugar
  • Flour
  • Butter

Filling

  • Pumpkin - pure pumpkin puree, not pie filling
  • Eggs
  • Cream cheese - regular, not low fat
  • Half and Half or cream
  • Spices - cinnamon, ginger, nutmeg, cloves

Step by step directions

Crust

  • Place flour, oats, pecans, butter, brown sugar, cinnamon and salt in a food processor
  • Blend until everything is a coarse mixture
Ingredients in food processor bowl.
A dry crust mixture in a food processor bowl.
  • Reserve 1 cup of the mixture and pour the rest into a greased baking dish
  • Push mixture down firmly with your hands or the bottom of a flat measuring cup
  • Bake in a preheated 350°F oven for 15 minutes
Pushing down a crust into a baking dish.
An unbaked crust in a baking dish.

Filling

  • In a mixing bowl, mix cream cheese until smooth and creamy
  • Add eggs and sugar. Mix well.
  • Add pumpkin, cream, spices and salt
A mixing bowl with eggs, sugar and cream cheese.
A bowl with pumpkin puree and spices.
  • Pour filling over baked crust
  • Sprinkle reserved crust mixture over the filling
  • Bake for 30 minutes
Pumpkin filling being poured over a baked crust.
Pumpkin bars in a casserole dish.
  • Allow bars to fully cool and then cut into squares

Recipe tips

  • Make certain cream cheese is at room temperature. If it's cold, it will not mix into the other ingredients and you'll have small lumps of cream cheese throughout.
  • No need to cool crust before adding filling. Just pour the filling on while the crust is still hot.
  • Allow bars to fully cool before slicing
  • Store covered in refrigerator
  • Serve with a dollop of whipped cream or a sprinkling of powdered sugar

Recipe Faqs

How long will the pumpkin pie bars last?

The bars will be good for 3 days. Once cooled, cover and refrigerate until ready to serve. Add whipped cream when ready to serve.

Can I freeze these bars?

Yes, these pumpkin pie bars can be frozen. Allow bars to fully cool and then wrap casserole dish with plastic wrap and then foil.
They can also be cut and removed to a storage container. Pack in a single layer.
Freeze for up to one month.

A pumpkin bar topped with a swirl of whipped cream.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Be certain to check out all my delicious dessert recipes.

  • Oatmeal Lace Cookies
  • Ginger Cookies
  • Peppermint Meringues
  • Hot Chocolate Cookies
Pumpkin bars topped with a dollop of whipped cream.

Pumpkin Pie Bars

Kathy
Creamy pumpkin filling on a shortbread crust made with oats and pecans.
5 from 7 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 30 Bars
Calories 163 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • 9 x 13" Baking Dish
Prevent your screen from going dark

Ingredients
  

Crust

  • ¾ cup butter (cut into small cubes)
  • 1 ⅓ cups flour
  • 1 cup old fashioned oats (or rolled oats)
  • ¾ cup brown sugar
  • ½ cup pecans
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt

Filling

  • 8 ounces cream cheese (at room temperature)
  • ⅔ cups granulated sugar
  • 3 eggs
  • 1 can pumpkin puree (15 ounces)
  • ½ cup half and half (or cream)
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ⅛ teaspoon ground cloves

Instructions
 

Crust

  • Preheat oven to 350°F
  • In a food processor, place butter, flour, oats, brown sugar, pecans, cinnamon and salt.
    ¾ cup butter, 1 ⅓ cups flour, 1 cup old fashioned oats, ¾ cup brown sugar, ½ cup pecans, 1 teaspoon ground cinnamon, ¼ teaspoon salt
  • Puree until well mixed and mixture has coarse crumbs. Reserve 1 cup of mixture for topping.
  • Place in a lightly greased 9x13 inch baking dish. Press crust down firmly with your hands or the bottom of a flat measuring cup.
  • Bake in preheated 350°F oven for 15 minutes

Filling

  • Mix cream cheese well with a mixer until smooth and creamy
    8 ounces cream cheese
  • Add sugar and eggs. Mix well.
    ⅔ cups granulated sugar, 3 eggs
  • Mix in pumpkin, cream and the remaining spices and salt
    1 can pumpkin puree, ½ cup half and half, 1½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon salt, ⅛ teaspoon ground cloves
  • Pour pumpkin mixture into baked crust. The crust should still be hot from the oven.
  • Sprinkle reserved crust over the top of the filling
  • Bake in preheated 350°F oven for 30 minutes
  • Allow bars to fully cool before slicing. Slice into 30 bars or larger if you prefer.

Notes

  • Make certain cream cheese is at room temperature. If it's cold, it will not mix into the other ingredients and you'll have small lumps of cream cheese throughout.
  • No need to cool crust before adding filling. Just pour the filling on while the crust is still hot.
  • Allow bars to fully cool before slicing
  • Store covered in refrigerator
  • Serve with a dollop of whipped cream or a sprinkling of powdered sugar

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 1barCalories: 163kcalCarbohydrates: 18gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 38mgSodium: 114mgPotassium: 83mgFiber: 1gSugar: 11gVitamin A: 2488IUVitamin C: 1mgCalcium: 29mgIron: 1mg
Keyword Pumpkin Bars
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Comments

  1. Stephanie says

    November 22, 2021 at 6:36 am

    5 stars
    I stumbled on your site while looking for some canning information and I spied this recipe. Being a huge pumpkin pie fan I thought I would have to try this. Not only was it super easy, they came out beautifully. This recipe is a keeper. I am now going to have to work my way through your recipe box!!

    Reply
    • Kathy says

      November 22, 2021 at 6:59 am

      Thank you, Stephanie!!! 🙂

      Reply
  2. Valentina says

    November 12, 2021 at 9:38 pm

    Yum! I love the shortbread crust, and these are so much fun for fall and holiday parties. 🙂 ~Valentina

    Reply
  3. David @ Spiced says

    November 12, 2021 at 5:08 am

    5 stars
    I always crave pumpkin pie this time of the year, but bars are such a better choice than pie! (Plus, I can sneak extra bars while it's difficult to sneak extra slices of pie!) The pecans in the crust here are such a good idea!!

    Reply

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I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics.

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