Pumpkin Pecan Pie Bars

The Best of Both Fall Classics

Can’t choose between pumpkin pie’s silky spice and pecan pie’s gooey crunch? These stunning Pumpkin Pecan Pie Bars combine them both into one irresistible dessert. With a buttery shortbread crust, a layer of smooth pumpkin custard, and a rich pecan topping, these bars are ideal for holiday gatherings, potlucks, or any time you want to wow a crowd. They’re easy to slice, simple to serve, and full of cozy autumn flavor.

Let’s dive into why these layered bars are destined to become a seasonal staple and how to make them flawlessly every time.

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Why These Bars Shine

Layered Flavor & Texture

Start with a sturdy shortbread base, then a creamy pumpkin layer, and top it off with a pecan glaze—each bite has three delightful layers in balance.

Crowd-Friendly Presentation

Cut into neat squares that are easy to grab at bake sales, parties, or leftover trays.

Ease of Preparation

All components are made in just a few bowls—no rolling crust, no fragile pies. Time-saving and approachable even for beginners.

Addictively Festive Flavor

Warm spices, smooth pumpkin, and sticky pecans deliver the essence of Thanksgiving in bar form.

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Ingredient Rundown: What You’ll Use and Why

Shortbread Crust

• 1¾ cups all-purpose flour – provides sturdiness

• ¼ cup granulated sugar – subtle sweetness

• ½ cup cold unsalted butter – richness, structure

• ½ tsp salt – flavor balance

Pumpkin Layer

• 1 cup pure pumpkin purée (not pie filling) – moisture and flavor

• ½ cup granulated sugar – sweetness without overdosing

• 2 large eggs – structure and custard base

• 1 tsp pumpkin pie spice – cozy autumn warmth

• ¼ tsp salt – enhances overall flavor

• ½ tsp vanilla extract – depth

Pecan Topping

• 1 cup chopped pecans – nutty crunch

• ½ cup light or dark brown sugar – caramel richness

• 2 Tbsp unsalted butter, melted – glossy finish

• 1 large egg – binder and gloss

• 1 Tbsp light corn syrup or honey – chewiness and shine

• 1 tsp vanilla extract – aromatic depth

• ¼ tsp salt – balances sweetness

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Equipment You’ll Need

• 9×9 or 8×8-inch baking pan

• Mixing bowls

• Whisk, spatula, fork, or pastry cutter

• Measuring cups and spoons

• Aluminum foil or parchment (optional, for easy bar removal)

• Chalk or pencil (to mark slices)

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Step-by-Step Recipe Instructions

1. Prep and Preheat

Set your oven to 350°F (175°C). Line your baking pan with foil or parchment—leaving some hanging over the edges (optional). Lightly grease so bars lift out easily.

2. Make the Shortbread Crust

1. In a bowl, whisk flour, sugar, and salt.

2. Use a pastry cutter or fork to cut in cold butter until crumbs form with a few pea-size bits.

3. Press firmly into the bottom of the pan for an even layer.

4. Pre-bake for 12–15 minutes until edges just start bronzing. Let cool slightly before adding the next layer.

3. Prepare the Pumpkin Layer

1. Whisk together pumpkin purée, sugar, eggs, spices, salt, and vanilla in a bowl until smooth.

2. Pour over the warm or cooled crust carefully.

3. Return to oven and bake 12 minutes—this helps set the base and prevents sogginess.

4. Add the Pecan Topping

1. Mix pecans, brown sugar, melted butter, egg, corn syrup (or honey), vanilla, and salt until combined.

2. Pour evenly over baked pumpkin.

3. Bake an additional 25–30 minutes, until pecans form a bubbling, set layer.

5. Cool Completely

Remove pan and cool on wire rack for 1–2 hours. For best slicing, chill 2–3 hours or overnight.

6. Slice and Serve

Use foil overhang to lift the bars out and place on cutting board. Score lines with a sharp knife, then slice cleaner.
Store in an airtight container: room temp for 2 days, fridge for 5 days.

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Pro Tips for Perfect Bars

• Cold butter matters – for crisp shortbread.

• Blind-bake base to avoid a soggy middle.

• Chill overnight for cleaner cuts.

• Check bake time – puffed but still slightly jiggly pecan layer means gooey perfection.

• Customize sweetness – use dark brown sugar or honey for richer caramel flavor.

• Room-temperature eggs blend more smoothly.

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Variations & Fun Twists

Gluten-Free Version

Use 1:1 gluten-free flour blend with xanthan gum. Pre-bake crust 2 min longer.

Vegan Option

Replace butter with dairy-free substitute, use flax egg (1 Tbsp flax + 3 Tbsp water), and swap corn syrup with maple syrup. The texture differs slightly but remains delicious.

Chocolate Drizzle

Once cooled, melt dark or white chocolate chips and drizzle on top for visual appeal and flavor.

Mini Portions

Line muffin tin with paper liners, press crust, and layer as directed. Bake 18–22 minutes—watch carefully depending on size.

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How to Store & Reheat

Room Temperature

Keep covered for up to 2 days; they’ll soften slightly but remain rich.

Refrigerator

Store in airtight container for up to 5 days—bring to room temp before serving, or microwave each bar for 5–7 seconds.

Freezing

Wrap individual bars in plastic, then foil. Freeze up to 3 months. Thaw overnight in fridge or warm gently.

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Frequently Asked Questions

Can I use canned pumpkin pie filling?

No – it has added sugar and spices. Use pure pumpkin purée only for best texture and taste.

My crust is soggy on the bottom—what did I do?

Likely under-baking or skipping the blind bake. Pre-bake crust separately helps prevent this.

Can I skip the egg in the pecan layer?

Egg helps bind the topping. You can omit it and add 1–2 Tbsp extra corn syrup or maple syrup to help hold nuts together again.

Why are my bars crumbly?

Let the crust cool before adding pumpkin layer. Also, chill fully before slicing—to firm up layers and prevent crumbling.

Are these suitable for bake sales?

Absolutely! They’re easy to portion, gift, and transport—plus they have fantastic visual appeal.

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Why These Bars Are Perfect for Fall and Holidays

1. Flavor Trio – Shortbread + pumpkin + pecan glaze is a sensory delight.

2. Transportable Elegance – Perfect for dessert trays, potlucks, gift baskets, or holiday tables.

3. Less Fussy Than Pie – No rolling, no fragile pie crusts—just reliable layers baked in one pan.

4. Scalable – Double or triple recipe for larger crowds.

5. Makes-Ahead Friendly – Bake a day ahead; they taste even better the next day.

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Serving & Pairing Ideas

• Whipped Cream – Light creaminess against warm pecan layer.

• Spiced Whipped Cream – Stir in a dash of cinnamon or nutmeg.

• Dessert Wine – Pair with a sweet Riesling or port for adults.

• Coffee & Tea – Medium roast coffee or chai complements the spice beautifully.

• Ice Cream Bar – Serve bars alongside vanilla or maple ice cream for an indulgent dessert buffet.

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Nutrition Snapshot (Approximate per bar, 16 bars)

• Calories: 240

• Fat: 12 g (5 g saturated)

• Carbs: 30 g (18 g sugar)

• Protein: 3 g

• Fiber: 2 g

• Sodium: 110 mg

Conclusion

Pumpkin Pecan Pie Bars are the ultimate 2‑in‑1 fall dessert. They bring together layers of texture and flavor—crisp shortbread, creamy pumpkin custard, and sticky pecan glaze—while being simple to assemble and easy to serve. With crowd-pleasing appeal and a bake-ahead bonus, these bars are tailor-made for holidays, potlucks, and casual fall gatherings.