Pumpkin Pie Bars: The Cozy Fall Treat You’ll Want Year-Round

There’s something about the smell of warm spices and pumpkin baking in the oven that makes everything feel okay—even if your kitchen looks like a flour bomb exploded. 😅

Pumpkin pie bars are like the laid-back cousin of traditional pumpkin pie. Same creamy filling, same delicious flavor—but no crust drama. They’re easier to serve, perfect for sharing, and honestly, maybe even better the next day.

Whether you’re baking for a cozy weekend in, Thanksgiving potluck, or just because your canned pumpkin is giving you the “use me” stare… these bars will come through.

Ingredients You’ll Need

🧈 For the Crust:

• 1 ½ cups all-purpose flour
• ¾ cup cold unsalted butter (cubed)
• ⅓ cup granulated sugar
• Pinch of salt

🎃 For the Pumpkin Filling:

• 1 can (15 oz) pumpkin purée
• ¾ cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• ¾ tsp ground cinnamon
• ¼ tsp nutmeg
• ¼ tsp ground ginger
• ⅛ tsp ground cloves (optional)
• ½ tsp salt
• ¾ cup evaporated milk

Kitchen Tools Needed

• Mixing bowls
• Hand or stand mixer (or just a whisk and arm power)
• Measuring cups and spoons
• 9×13 inch baking dish
• Parchment paper
• Cooling rack
• Offset spatula (helpful but not essential)

Step-by-Step Recipe Instructions

1. Prep the Crust

Preheat your oven to 350°F (175°C).
In a bowl, mix the flour, sugar, and salt. Add cold butter cubes and cut it in using a pastry cutter or your fingertips until the texture is crumbly and sandy. Press this mixture evenly into the lined baking dish.
Bake for 15 minutes until just slightly golden. Let it cool a bit.

2. Make the Filling

In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, vanilla, and spices. Once smooth, slowly stir in the evaporated milk until the mixture is creamy and well blended.

3. Bake It

Pour the filling over the pre-baked crust. Spread evenly. Bake for 35–40 minutes until the center is set and a toothpick comes out clean (a slight jiggle is okay—like cheesecake).
Let the bars cool completely on a rack before chilling for 2+ hours in the fridge. Trust me, the chill time makes slicing way easier.

Time & Serving Info

• Prep time: 15 minutes
• Bake time: 40 minutes
• Chill time: 2 hours
• Total time: ~3 hours
• Servings: Makes 12 bars

Recipe Notes

• You can swap evaporated milk with heavy cream or full-fat coconut milk for dairy-free.
• Don’t skip chilling! Warm bars = messy slices.
• The crust can also be made with crushed graham crackers if you prefer a no-flour option.
• Want a gluten-free version? Use almond flour or a 1:1 gluten-free blend in the crust.

Storage Tips

Fridge: Store the bars in an airtight container for up to 5 days.
Freezer: Yes, they freeze well! Wrap tightly and store up to 2 months. Thaw overnight in the fridge.
Reheating: Best enjoyed cold or at room temp, but you can warm for 10–15 seconds in the microwave if you’re feeling indulgent.

Nutrition Breakdown (Per Serving – 1 Bar)

Extra Tips to Make the Recipe Perfect

• If your crust seems too dry, add 1–2 tsp of cold water before pressing it into the pan.
• For clean slices, wipe your knife between cuts.
• A sprinkle of coarse sea salt on top adds a fancy touch and balances the sweetness.

How to Serve Pumpkin Pie Bars

They’re honestly amazing straight from the fridge, but here are a few cozy ways to enjoy them:

• Topped with whipped cream or dairy-free coconut whip
• Dust with cinnamon or powdered sugar
• Paired with a hot chai latte or black coffee
• Cut into small squares and serve on a holiday dessert tray

FAQs

Final Thoughts:

There’s something magical about the warm spices of fall, and Pumpkin Pie Bars bring that magic straight to your kitchen. Imagine the classic creamy pumpkin pie filling but without all the hassle of a traditional crust. These bars are perfect for gatherings, or simply to enjoy on a cozy evening at home. With just a few simple ingredients and easy steps, you’ll have a dessert that everyone will love, and maybe even crave all year long.