Pumpkin Pie Bars
on Sep 02, 2020, Updated Jan 02, 2024
Pumpkin Pie Bars are an easy Thanksgiving dessert for crowds with a delicious streusel topping! These homemade dessert bars will be a big hit!
Pumpkin Pie Bars
Dessert bars are an excellent dessert idea to make for parties. With all sorts of dessert bar ideas out there, it’s incredibly easy to warm the oven up, get a tray of these sweet little morsels made, and serve them to guests. With the fall season coming up, we wanted give you a dessert bar recipe using everyone’s favorite fall flavor- pumpkin!
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These pumpkin dessert bars are a delicious, fun alternative to traditional fall recipes guests might be familiar with. They’ve seen all sorts of pumpkin pies and cheesecakes, so why not give them something a little different? These pumpkin pie bars were delicious enough on their own, but we gave them an extra little streusel topping that only made them better! Bake up a batch today!
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For another delicious pumpkin dessert bar, look at our Swirled Pumpkin Cheesecake Bars. This cookie-like pumpkin dessert has a delicious cream cheese frosting, is simple to make, and works for breakfast, lunch, or dessert!
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Another cheesecake bar you need to give a peek is our Caramel Apple Cheesecake Bar. Shortbread, streusel, cheesecake, and apples come together to make this heavenly dessert bar recipe.
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Apple Crisp Bars are a delicious way to make traditional apple crisp into a “fun-sized” dessert. Our delicious apple filling fills a shortbread crust and gets topped with a buttery streusel topping.
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If you’re in the mood for pumpkin pie, mix things up a little by making it a Streusel Pumpkin Pie. If you’ve felt pumpkin pie has always been a bit bland, adding a delicious streusel oat topping might be the trick to make pumpkin pie delicious again!
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Wanting a sweet, warm, comforting dessert? Pumpkin Crisp is what you need! Crumbly crisp topping pairs well with a delicious, creamy pumpkin filling- a great Thanksgiving dessert!
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On the no-bake side of things, nothing is as easy and tasty as our Pumpkin Icebox Cake. Assembly is simple, it’s ready in about 4 hours, and the taste is to die for!
Ingredients for Dessert Bars
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Butter
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Brown Sugar
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Flour
- Baking Soda
- Baking Powder
- Salt
- Pumpkin Pie Spice – Considering using some Homemade Pumpkin Pie Spice!
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Canned Pumpkin Puree
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Evaporated Milk
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Sugar
- Salt
- Pumpkin Pie Spice
- Eggs
How to make Pumpkin Dessert Bars
Start this recipe by mixing together in a small mixing bowl some sugar, salt, and pumpkin pie spice.
In a separate, larger bowl, you’re going to crack your two eggs. Beat them thoroughly!
Once you’ve gotten your eggs beat, add in your pumpkin puree, evaporated milk, vanilla, and your sugar mixture from earlier. Mix that until well combined before setting aside.
After that, get an 8×8 pan prepared by lining it with parchment paper and preheating your oven to 375 degrees. While that warms up, start getting your crust/topping mix started. To a mixing bowl, add your brown sugar, flour, baking soda, baking powder, salt, and pumpkin pie spice. Whisk all of that together.
Once that’s well-whisked together, add some melted butter and mix until you get a consistent, crumbly mixture. This is going to be both our crust and our topping- take about 3/4 cups of this mix and set it aside.
As for the rest of the mixture, you’re going to take it and press it into the bottom of your lined pan from earlier. Try to keep the layer even!
Top this crust with your filling mixture from earlier. You’re then going to put the pan into the oven for about 20 minutes. At that point, you’re going to pull out your pan and sprinkle your topping mixture over your filling in a nice, even layer.
From here, all that’s left is to toss the pan back into the oven so it can finish baking and the topping can brown up. It should only take another 10-15 minutes at this point- just watch and pull it from the oven once that topping turns a lovely golden brown. Let your dessert cool completely before you start cutting your bars from it and enjoying!
Pumpkin Pie Bars
Ingredients
Filling
- 15 oz Pumpkin Puree
- 1 1/2 cup Evaporated Milk
- 3/4 cup Sugar
- 1/2 tsp Salt
- 2 tsp Pumpkin Pie Spice
- 2 Eggs
Crust
- 1 cup melted Butter at room temperature
- 1 cup Brown Sugar
- 3 cup Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 2 tsp Pumpkin Pie Spice
Instructions
- in a small bowl, whisk together sugar, salt and 2 teaspoons pumpkin spice. Set aside.
- In a large bowl, beat the eggs.
- Add pumpkin puree, evaporated milk, vanilla and prepared sugar mixture.
- Beat until blended. Set aside.
- Line an 8x8" pan with parchment paper and set aside.
- Preheat oven to 375.
- In a medium bowl, whisk together brown sugar, flour, brown sugar, baking soda, baking powder, salt and pumpkin pie spice.
- Add melted butter and mix until combined and crumbles form.
- Remove 3/4 cup of this crust mixture to save for topping and set aside.
- Transfer remainder of crust mixture to prepared pan and press into bottom.
- Pour prepared filling mixture over crust.
- Bake for 20 minutes
- Remove from oven and sprinkle with the topping mixture.
- Bake for 10-15 minutes, until the topping is golden brown.
- Cool completely before cutting.
Nutrition
Wish I had read the remarks before I made it. It’s a letdown when there’s so many mistakes in a recipe. Wrong size pan and no vanilla was listed in your ingredients.😬
I tried making the pumpkin pie bars and they were a complete flop. In recipe, it says to use vanilla. Not listed and no amount. It also says 8 by 8 pan. Was bubbling over and also in the time allotted, did not cook through. I added extra time(20 minutes), still not cooked through. I was really looking forward to taking these to dinner tomorrow 😢😢
Ugh I wish I read the reviews. There’s no vanilla listed In the ingredients but then said to add it. and no way this should be in an 8×8 it’s been in the over for over an hour and not even close to done and the top is now way too brown.
Few fixes and this was sooo yummy!
Bake at 425 degrees 40 minutes, drop oven temp to 350. Remove bars from oven and add the put topping, (I did a few stirs into pumpkin allowing a little topping into the pumpkin layer.) Bake 15 minutes then let cool. It was so good. 9×9 pan will work too.
Followed the directions and still ended up with a soupy mess! Very disappointed!
I recommend doing it at 450 for 20 min instead of 375
Baked in an 8×8 pan as specified in the recipe and like others stated it’s not done and too jiggly! Also there is no vanilla extract listed in the ingredients but in the directions it says to add vanilla so I added 1 teaspoon to mine.
Not sure what recipe this is for but it’s not for what is pictured. 😂 I should have attempted it in a 9×13. It’s been and hour and we’re still not cooked through. Smells good but WAY too much. I added half of a cap of my McCormic vanilla.
Perhaps it’s not cooked in an 8×8 pan???
I only have a 9×9 (so a tad bigger) and it’s been in an HOUR and rrrrrrreally soupy looking 🤷🏽♀️🤷🏽♀️
It smells incredible, but the filling is drastically thicker than what is pictured, and idk, maybe it eventually will set up??
In the picture, it’s an oblong pan. Not a square pan. It has to be either 7×11 or most likely a 9×13
Yes I paid attention to the comments. Put the crust in a 8×8 pan. No way. That is a mistake….. I then put the crust in a 9×13 pan and it looks like it will work. In the oven now. Yes it is very frustrating when you put all that effort and $$ in something and there is a mistake.
You don’t list vanilla in the ingredients. How much?
Considering the size of the ingredients, I added 1tsp??