Pumpkin Pie Bars Recipe

If you love the flavors of pumpkin pie but don’t want to deal with the hassle of making a whole pie, these pumpkin pie bars are the perfect solution for you!

They’re super easy to make, perfectly spiced, and have all the cozy pumpkin goodness you crave in a simple, bar form.

Whether it’s fall, Thanksgiving, or any time you want a sweet treat, these bars are sure to hit the spot.

Ready to make your new favorite dessert? Let’s get baking!

What You’ll Need:

For the Crust:

• 1 1/2 cups graham cracker crumbs

• 1/4 cup brown sugar (packed)

• 1/2 teaspoon cinnamon

• 1/2 cup melted butter

For the Pumpkin Filling:

• 1 can (15 oz) pumpkin puree (not pumpkin pie filling!)

• 3 large eggs

• 1 cup heavy cream (or coconut cream for a dairy-free version)

• 1/2 cup brown sugar (packed)

• 1/4 cup granulated sugar

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1/4 teaspoon salt

• 1 teaspoon vanilla extract

How to Make It:

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). Line an 8x8-inch or 9x9-inch baking pan with parchment paper or lightly grease it to make the bars easy to remove after baking.

Step 2: Make the Crust

In a medium bowl, combine the graham cracker crumbs, brown sugar, and cinnamon.

Stir in the melted butter until everything is well-coated and the mixture holds together when pressed.

Press this crumb mixture into the bottom of your prepared pan.

Use the back of a spoon to make sure it’s packed down evenly.

Step 3: Bake the Crust

Pop the pan into the preheated oven and bake the crust for about 8–10 minutes, until it’s golden brown and slightly firm.

Once it’s done, remove it from the oven and set it aside to cool while you prepare the filling.

Step 4: Prepare the Pumpkin Filling

In a large bowl, whisk together the pumpkin puree, eggs, heavy cream, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract. Make sure everything is well-combined and smooth.

Step 5: Pour the Filling Over the Crust

Once your filling is ready, pour it over the cooled crust. Use a spatula to spread it evenly and smooth the top.

Step 6: Bake the Bars

Bake the bars for 45–50 minutes, or until the filling is set but still slightly jiggly in the center.

You can check by inserting a toothpick into the middle; it should come out clean or with just a few moist crumbs.

Keep an eye on the edges to make sure they don’t over-brown.

Step 7: Cool and Slice

Once the bars are done, let them cool in the pan at room temperature for about an hour.

Then, transfer them to the fridge to chill for at least 2-3 hours, or overnight if you want them really set.

This cooling time helps the bars firm up and makes them easier to slice.

Step 8: Serve and Enjoy

Once chilled, cut the pumpkin pie bars into squares or rectangles.

Top with a dollop of whipped cream or a sprinkle of cinnamon

if you like. Enjoy these bars as a perfect fall dessert or just whenever you're craving something sweet and spiced!

Tips for Perfect Pumpkin Pie Bars:

• Crust Options: If you’re not a fan of graham crackers, you can use crushed gingersnaps or even a regular pie crust for a more traditional feel.

• Dairy-Free Version: Use coconut cream instead of heavy cream and make sure to check that your graham crackers are dairy-free if you want to make these bars vegan or dairy-free.

• Make-Ahead: These bars are great for making ahead. They can be stored in the fridge for up to 4 days or frozen for up to 2 months. Just be sure to wrap them tightly if freezing!

These pumpkin pie bars are the ultimate easy fall treat—packed with all the spices and flavors you love about pumpkin pie, but in a convenient, bite-sized form.

They’re perfect for a gathering, a family dessert, or even a cozy night in.

Enjoy every spiced, creamy bite!💖👇