Pumpkin Pie Bars give you all the delicious flavors of pumpkin pie without the hassle of rolling out pie crust or worrying about soggy bottoms. These bars come together with simple ingredients and are absolutely perfect for fall potlucks, Thanksgiving dessert tables, or any time you want something that feels special but doesn’t require hours in the kitchen.
What I love most about this recipe is how it gives you that perfect combination of a tender, cookie-like crust and smooth, creamy pumpkin filling that tastes just like traditional pumpkin pie. Plus, they’re so much easier to serve and transport than a whole pie, which makes them ideal for bake sales or family gatherings where you need something that travels well.
Ingredients & Equipment
Here’s what you’ll need to make these delicious pumpkin pie bars:
- Flour
- Baking powder
- Baking soda
- Salt
- Butter, softened
- Cream cheese, softened
- Sugar
- Vanilla extract
- Egg
- Pumpkin puree
- Eggs
- Sweetened condensed milk
- Pumpkin pie spice
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from your kitchen:
- 9×9 baking pan
- Parchment paper
- Nonstick cooking spray
- Large mixing bowl
- Medium mixing bowl
- Electric mixer
- Whisk
- Measuring cups and spoons
Step By Step Directions
This recipe makes 16 servings. It takes 10 minutes of prep time and 45 minutes of cook time.
Step 1. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 2. In a separate bowl, beat together the butter, cream cheese and sugar until smooth.
Step 3. Add the vanilla extract and egg and beat until mixed.
Step 4. Add the dry ingredients and beat until a thick dough forms.
Step 5. Cover the bowl and chill the dough for at least 1 hour.
Step 6. When ready to bake, preheat the oven to 350°F and line a 9×9 pan with parchment paper, then grease the sides of the pan with nonstick cooking spray.
Step 7. Press the dough into the prepared pan in an even layer and place in the oven to bake for 10 minutes, until just beginning to brown.
Step 8. While the crust is baking, whisk together the pumpkin, egg, sweetened condensed milk, pumpkin spice, and salt.
Step 9. Remove the pan from the oven and pour the pumpkin pie filling over the top of the crust. Return to the oven to bake for 30 to 35 minutes, until the center of the pumpkin pie filling is set.
Step 10. Allow the bars to cool completely in the pan, then transfer to the refrigerator to chill for one hour before serving.
Variations
- Try adding a streusel topping made with butter, flour, brown sugar, and cinnamon for extra texture
- Swirl in some Nutella or peanut butter into the pumpkin filling before baking
- Add mini chocolate chips or white chocolate chips to the crust for a fun twist
- Make a gingersnap crust by crushing gingersnap cookies and mixing with melted butter instead of the homemade crust
- Top with chopped pecans or walnuts before the final bake
- Drizzle with caramel sauce after cooling
Leftovers & Storage
Store your pumpkin pie bars covered with plastic wrap or in an airtight container in the refrigerator for up to 4 days. These bars actually taste even better after they’ve had time to chill overnight, as all the flavors have more time to meld together and the texture becomes perfectly set.
Tips & Tricks
- Don’t skip the chilling time for the dough; it helps prevent the crust from being too soft
- Make sure your butter and cream cheese are properly softened at room temperature for the smoothest crust
- Press the dough evenly into the pan using your fingers or the bottom of a measuring cup
- The pumpkin filling is done when the center is set but still has a slight jiggle when you gently shake the pan
- Let the bars cool completely before cutting for the cleanest slices
- Use a sharp knife wiped clean between cuts for the best presentation
Recipe FAQs
Can I make these bars ahead of time? Absolutely! These bars are actually better when made a day ahead. You can store them covered in the refrigerator for up to 4 days, making them perfect for holiday prep.
What if I don’t have pumpkin pie spice? You can make your own by mixing together 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves, or just use extra cinnamon if that’s all you have.
Can I use a different size pan? You can use an 8×8 pan for thicker bars, but you’ll need to increase the baking time by about 10 minutes. For a 9×13 pan, the bars will be thinner and may bake faster.
How do I know when the filling is set? The center should be firm to the touch and not jiggle when you gently shake the pan. A toothpick inserted in the center should come out mostly clean with just a few moist crumbs.
Can I freeze these bars? Yes! Wrap individual bars in plastic wrap and store in a freezer bag for up to 3 months. Thaw in the refrigerator before serving.
What’s the best way to cut clean squares? Make sure the bars are completely chilled, use a sharp knife, and wipe the blade clean between each cut for the neatest slices.
More Pumpkin Recipes
- Pumpkin Pie Sugar Cookies
- Pumpkin Lush
- Pumpkin Cinnamon Roll Bake
- Pumpkin Poke Cake
- Cake Mix Pumpkin Loaf
- Air Fryer Pumpkin Hand Pies
- Microwave Pumpkin Pie
- Pumpkin Fluff Dip
Equipment
Ingredients
- 2 cups flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter softened
- 1 ounce cream cheese softened
- ¾ cups sugar
- 1 teaspoon vanilla extract
- 1 egg
- 15 ounces pumpkin puree
- 2 eggs
- 6 ounces sweetened condensed milk
- 2 teaspoons pumpkin pie spice
- Pinch of salt
Instructions
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, beat together the butter, cream cheese and sugar until smooth.
- Add the vanilla extract and egg and beat until mixed.
- Add the dry ingredients and beat until a thick dough forms.
- Cover the bowl and chill the dough for at least 1 hour.
- When ready to bake, preheat the oven to 350°F and line a 9x9 pan with parchment paper, then grease the sides of the pan with nonstick cooking spray.
- Press the dough into the prepared pan in an even layer and place in the oven to bake for 10 minutes, until just beginning to brown.
- While the crust is baking, whisk together the pumpkin, egg, sweetened condensed milk, pumpkin spice, and salt.
- Remove the pan from the oven and pour the pumpkin pie filling over the top of the crust. Return to the oven to bake for 30 to 35 minutes, until the center of the pumpkin pie filling is set.
- Allow the bars to cool completely in the pan, then transfer to the refrigerator to chill for one hour before serving.
Notes
Pin This Post
Leave a Reply