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Pumpkin Pecan Bars

Pumpkin pecan pie bars with a homemade sugar cookie crust, pumpkin filling and a pecan streusel topping. With a gluten-free option.

Pumpkin pecan pie bars have a homemade sugar cookie crust, pumpkin filling and a pecan streusel topping. Recipe contains a gluten-free option. These are perfect for Thanksgiving!

I’ve been wanting to combine pumpkin and pecan pie for a while now. A combination of the two just sounded more delicious than a plain pumpkin or plain pecan pie!

I originally wanted to make a pumpkin pecan pie, but the filling plus topping was just a little bit too much for a pie dish. Then I went with mini pies, and though super cute, they took forever to prepare and kind of stuck to the muffin liners. So here we have the easiest and least fussy version – pumpkin pecan pie bars!

Pumpkin pecan pie bars have a homemade sugar cookie crust, pumpkin filling and a pecan streusel topping. With a gluten-free option. Perfect for the holidays!

My favorite part of these bars is the crust. I’ve never been a big fan of crust (unless we’re talking chocolate cookie crust, like in these mini pumpkin cheesecakes!) but this isn’t your ordinary crust.

There’s half a cup of sugar in there, making this more of a sugar cookie-like crust. And it’s awesome.

If you have any gluten-free family members, this is a great treat that you can easily make gluten-free. I used this gluten-free flour mix, which is a 1-to-1 sub for all-purpose flour.

Pumpkin Pecan Bars are the perfect fall dessert the whole family will love. Recipe contains a gluten-free option.
That’s all you need to make this recipe gluten-free! And honestly, it’s just as delicious as the all-purpose flour version. If you have that flour, then you can also make these pumpkin cupcakes which are honestly the best pumpkin cupcakes I’ve ever had!

The filling is the same one I used in my gluten-free pumpkin pie streusel bars recipe. It goes perfectly with the pecan topping and is just the right texture.

I first tried making more of a traditional pecan pie topping with eggs but it was just weird on top of the pumpkin. So I went with a pecan topping that’s more streusel-like. Nobody seemed to mind! These bars were gobbled down in record speed.

Pumpkin pecan pie bars have a homemade sugar cookie crust, pumpkin filling and a pecan streusel topping. Recipe contains a gluten-free option. These are perfect for Thanksgiving!

Pumpkin Pecan Bars

Yield: 9 servings
Prep Time: 25 minutes
Cook Time: 47 minutes
Total Time: 1 hour 12 minutes

Pumpkin pecan pie bars with a homemade sugar cookie crust, pumpkin filling and a pecan streusel topping. With a gluten-free option.

Ingredients

For the crust:

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup + 2 tablespoons all-purpose flour or 1-to-1 gluten-free baking mix for a gluten-free version*

For the pumpkin filling:

  • 1 15-ounce can pumpkin puree
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup evaporated milk
  • 2 large eggs, room temperature

For the pecan topping:

  • 1/2 cup brown sugar
  • 1/4 cup all-purpose flour or 1-to-1 gluten-free baking mix for a gluten-free version
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, room temperature
  • 1 1/2 cups chopped pecans

Instructions

  1. Preheat oven to 350 degrees F and line an 8"×8" pan with a piece of parchment paper.
  2. Prepare the crust. In a medium mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add in the vanilla, salt and flour. Mix on low until well combined (it'll be crumbly).
  4. Press onto the bottom of the prepared pan and bake for 15-17 minutes until it just starts to brown around the edges.
  5. Let cool at least 15 minutes while you prepare the filling.
  6. In a large mixing bowl, stir together all the pumpkin filling ingredients except for the eggs. Once well combined, add the eggs and whisk until thoroughly combined. Set aside.
  7. Prepare the pecan topping. In a medium mixing bowl, mix together the sugar, flour, cinnamon and salt.
  8. Use your hands to incorporate the butter and once well combined, stir in the chopped pecans.
  9. Pour the pumpkin filling evenly over the partially cooled crust and then carefully sprinkle the pecan topping over the filling.
  10. Bake for 40 minutes or until the topping is golden brown and firm and the middle is set.
  11. Let cool completely and then cut into bars. Store at room temperature for 1 day or refrigerate for up to 3 days.

Did you make this recipe?

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Altitudemama

Wednesday 25th of November 2020

I was looking for a Thanksgiving dessert recipe that met my love of both pumpkin pie and pecan pie without having to make both. This recipe was the perfect fix. I made them today, and they are beyond decedent - might be my new go-to Thanksgiving dessert recipe! They are a tad too sweet side for me, so next time (and there will be MANY next times!), I will cut down on the amount of sugar. Otherwise, OMG - delish!

Jamie

Tuesday 8th of December 2020

Awesome to hear you enjoyed them!

Jennifer Uccardi

Saturday 4th of August 2018

They are baking in my oven right now! I'm really looking forward to trying them.

Jamie

Wednesday 8th of August 2018

So happy to hear you tried the bars, Jennifer! Hope you enjoyed them! -Jamie

Emerald

Friday 24th of November 2017

I made these for my family 2 days ago for Thanksgiving. Our son can't have gluten so I used almond flour. They were AWESOME! My son wants me to make them weekly but my husband said, no, because he'll get fat. Lol. Great job on the recipe

Jamie

Monday 11th of December 2017

So happy to hear you loved the, Emerald! By the way, I love your name - so pretty! Happy Holidays to you and yours! -Jamie

Roni

Thursday 9th of November 2017

For gluten free version do you mean to use gluten free baking mix or gluten free flour with xantham gum?

Thanks,

Palladium

Saturday 14th of January 2017

 The large amount of spice and the shortbread crust make them extra special. 

Jamie

Sunday 15th of January 2017

I agree! It's one of my favorites!

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