Pumpkin Pie Bars

In case you have ever wanted just a quick and easy, small serving of pumpkin pie without going to the effort of making the pie, these bars are the answer.  These sweet treats are perfect in every way. They really do taste just like pumpkin pie.  Because of that, the texture might not be exactly what you are expecting simply because they are a bar dessert.  I was thinking they would be more solid and cookie like, like other bars but they have that semi-solid and smooth texture of pumpkin pie filling.  The oats and chopped pecans in the crust and topping add a depth of flavor and texture that goes above and beyond a classic pie crust or graham cracker crust.  And of course we all know that I am powerless against anything including butterscotch chips so I was bound to love these – they were the perfect addition!  I can’t wait to make them again.  It may have to be very soon!

It’s that pumpkin time of year!  Try these other pumpkin goodies:
Pumpkin Whoopie Pies
Pumpkin Pie Fudge
Pumpkin Spice Granola
Pumpkin Cream Cheese Muffins
Pumpkin Cake with Butterscotch Filling

Pumpkin Pie Bars
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For the crust and topping:
1 1/3 cups all-purpose flour
¼ cup granulated sugar
½ cup brown sugar, firmly packed
12 tbsp. cold unsalted butter, cut into pieces
1 cup old-fashioned oats
½ cup chopped pecans

For the filling:
8 oz. cream cheese, softened
½ cup granulated sugar
3 large eggs
1 (15 oz.) can pumpkin puree
1 tbsp. pumpkin pie spice
1 tsp. vanilla extract

Butterscotch chips, for topping

Preheat the oven to 350° F.  Line a 9×13-inch baking pan with foil, extending the foil over the edges of the pan.  Lightly grease the foil.  Combine the flour, granulated sugar and brown sugar in a small mixing bowl and toss with a fork.  Add the pieces of butter to the dry ingredients and cut it in with a pastry blender until the mixture resembles coarse crumbs.  Stir in the oats and chopped pecans.

Reserve 1 cup of the crust mixture and set aside.  Add the remaining crust mixture to the prepared baking pan and press onto the bottom of the pan in an even layer.  Bake the crust alone in the oven for 15 minutes.  In the meantime, prepare the filling.

To make the filling, combine the cream cheese, sugar, eggs, pumpkin puree, pumpkin pie spice and vanilla in the bowl of a stand mixer fitted with the paddle attachment.  Mix on medium speed until smooth and well combined.

Once the crust has been removed from the oven, pour the filling into the pan and smooth over the crust.  Sprinkle with the reserved crumb mixture and butterscotch chips, as desired.  Bake for 25 minutes, remove from the oven and transfer to a wire rack to cool.  Slice and serve.

Source: adapted from Joy the Baker, originally from Kraft

51 Responses

  1. These bars look outrageously delicious! I might make them for Thanksgiving :).

  2. Out of curiosity, how do these compare to the Pumpkin Blondies? Which do you like better?

    • Kathy,
      Wow, good question. It’s tough to even compare them because they are very different. These are really like the custardy filling of a classic pumpkin pie, while the blondies are more cake-like. I love them both – I can’t pick! Anything combining pumpkin and butterscotch (which I should have put in the blondies) is a winner with me 🙂

  3. Yummmmmy! Too bad I quit sugar 12 days ago! But I’ll be sure to make these to give away! Although I may need a cook-tested bite!

  4. sounds delicious!!! i may be doing some baking today!!!!!! thanks!!!

  5. exactly the recipe i’ve been looking for- thanks! i really dislike pie-making, but want a pumpkin-y dessert.

  6. These bars look and sound delicious!

  7. I wish there was such a thing as a scratch & sniff computer screen!!

  8. delicioso!

  9. These yummy bars were my first attempt at a recipe from your blog. They did not disappoint. I loved them. My hubby thought they could be a little sweeter but they were perfect for me. Thank you soooo much! 🙂

  10. These look wonderful. Can anyone tell me if these would freeze well? I love baking but still apprehensive about freezing my desserts for fear they won’t thaw well…advice?

  11. Mmmmmmmm the butterscotch chips sounds amazing. I need to try this!!!

  12. LOVED THESE! I made them for dessert tonight — I think the butterscotch chips ‘make’ this bar. It is definately more like pie in the middle, and was a nice detour from the regular pumpkin pie. I will for sure be making these again!!!

  13. I love using pumpkin. I never baked with it though. thanks for sharing.

  14. Good lord these look good! I would have thought they would be more cookie/bar like….could be a thanksgiving addition this year!

  15. These are better than pumpkin pie in my opinion! I Changed them to suit my pantry and made with whole wheat flour, sliced almonds and ground flax in the crust, and they are divine! Teacher’s gift today for sure.

  16. Sounds delicious. What could I use in place of the nuts? We have an allergic family member.

    • Hi Sharon,
      I would probably add a little bit more oats, but I don’t think just omitting the nuts completely would be a problem either.
      🙂 Annie

  17. […] Annie’ s pumpkin pie bars are delicious, and are definitely appropriate for fall.  I loved the flavors of the butterscotch, pumpkin, and pecans together. […]

  18. I’m making these right now with my 3 year-old… and newborn. Hope the crust isn’t adversely affected by warm toddler fingers & nursing breaks! 🙂

  19. I follow your blog and this was the first recipe I have tried. I’m so glad I did!! These are wonderful! I’m not crazy about pie, but I love pumpkin, so these are perfect. I have them sitting on my desk at work and they are disappearing fast!
    Thanks again!

  20. I have made these several times for the girls and doctors in my office. These are divine. Just the right amount of sweetness. Always in the edge of my seat to see what you whip up next! Thanks again 😉

  21. Normally I make little adaptions to recipes to see if I can make them a little better but these were perfection just as they are! The only thing I added was serving it with a little whipped cream spiced with just a little pumpkin pie seasoning. Someone else already said it but I think these are better than pumpkin pie and I’ll definitely be making them this holiday season again….and again.

  22. I just made these today to take to our church home group meeting tonight. All I can say is, THESE ARE FABULOUS!! I really hope that no one there likes pumpkin so I can bring them home with me. I am making these to take for our family Thanksgiving dinner too……those pumpkin pies will be hanging their heads in shame!!
    Thank you for a great recipe that will become one of my new traditions to make year after year!!

  23. I made these today and they are WONDERFUL! I don’t particularly care for butterscotch or pecans but you truly need both to bring out the flavor of this delicious dessert! And honestly . . .you hardly know they are there! This is the second pumpkin dessert I’ve made that you posted, Anne, and so far both have been a huge hit! I love pumpkin!!

  24. I made these pumpkin bars about three weeks ago, and again every subsequent weekend. The problem was my brother would eat most of them before anyone else could taste them. They are delicious, the only thing I do differently is I omit the pecans and add a little powdered clove. Definitely on the list for thanksgiving.

  25. these were definitely yummy. taste just like pumpkin pie! i guess i didn’t fully read your description of the bars, because yes, i expected them to be more solid, but although not solid, still good because its just like pie! thanks!

  26. I’m back to tell you that the pumpkin pie bars we made a few weeks ago were great! We loved them (including my 3 year old son who REALLY loved them!). I have been thinking about them off and on since we made them. I’ll definitely make them again! 🙂 Thanks!

  27. Sounds absolutely delicious.
    Love your blog.
    Regards from Italy.

  28. […] Adapted from Annie’s Eats, who adapted from Joy the Baker, originally from […]

  29. Oh my, I think I just found my Fall dinner party dessert!

  30. Just wondering if these need to be in the fridge?? I’m thinking about making them to mail to my sister in college and wasn’t sure if that would be a good idea. Thanks!!

  31. Just made these tonight and LOVED them! I didn’t have pecans for the crust, such a bummer because I know they would’ve been that much better. So very yummy with a tall glass of milk. Fall recipes are the best, thanks for sharing.

  32. Oh My Goodness!
    I made these with toffee bits (all I had) and they were divine! A huge hit with all my guests for Canadian Thanksgiving. I will never have another pumpkin pie LOL thanks again for another successful recipe 🙂

  33. I admit I didn’t make this recipe, but my mom’s which uses a whole 29 oz can of pumpkin and I wanted something really pumpkin-y. BUT I took your advice on butterscotch chips with pumpkin- you’re right. it’s perfect. Thanks, that really elevated the bars to a new level!

  34. Annie –

    I would LOVE to make this recipe. I adore anything pumpkin but I am allergic to pecans, almonds and walnuts 😦 Do you have any suggestions on what to replace the nuts with?

    • It’s tough for me to say for certain because I haven’t tried, but I think I would omit the pecans and sub in an equal amount of oats. That’s my best guess.

  35. Do these have to be refrigerated?

  36. Wow, I know this is a late comment, but I made these twice in the past week — once for co-workers and once for a bible study. Both groups DEVOURED these and said they were the best ever! The second time, I used half butterscotch chips and half chocolate chips, and I honestly could not decide which I liked better.

    Thanks for yet another great post! I love your blog.

  37. Made a batch of these for work and they were ALL gone, thanks for the post…they were so yummy! Def my favorite so far.

  38. Hey Annie,

    I have a little question. Can these bars be frozen? or made a day in advance for a party?

    Thanks so much!!!

  39. I made these last week and they were delicious! I sprinkled coconut on top along with the butterscotch morsels… it was a nice touch. I am not a huge fan of pumpkin pie, and although these bars were similar…they were so much more exciting!

  40. All of your pumpkin recipes have inspired me to make a pumpkin ice cream pie drizzled with homemade whipped cream and butterscotch syrup. 🙂 I’m sure the Williams-Sonoma pumpkin ice cream recipe will be great!

  41. Just pulled the this out of the oven and they look FAB!!!! Thanks for the great recipe…Love your blog!!! They will be one of my fall staples!!

  42. These were DELICIOUS and a huge hit at our house and among our friends and family! Thank you for the wonderful recipe 🙂

  43. thanks for posting this recipe! This is exactly what I was looking for to bring to my work Thanksgiving potluck. 🙂

  44. Love your recipes…their easy, quick and require ingredients I already have on hand. Tx alot.

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