Craving pumpkin pie, but want something a bit more trendy and portable? These Pumpkin Pie Bars are an easy-to-make treat, packed with fall flavors! They're perfect for making as a Thanksgiving dessert or to bring to your Friendsgiving parties.
(This recipe for Pumpkin Pie Bars was originally published in October 2009, but was updated with new photos in 2018).
Is anyone else having a canned pumpkin shortage in their area? If not, please send help! Because if there's one thing I need at this time of year it's canned pumpkin. And if there's one thing I can't find right now, it's canned pumpkin.
Luckily, I had one can on stock from last year and my mom donated one to me that she had. Phew.
Anyway, my point is, I have to be careful with my pumpkin until I know for sure I can find it.
But when I saw a couple different versions of pumpkin pie bars floating around the Internet, I immediately knew I had to use one can for an adaptation on them. HAD TO. And I'm so, so glad I did.
Why You'll Love This Recipe
These bars are just like pumpkin pie except way better. The crust is much easier to make than a traditional pie crust and, in my opinion, more delicious. It has oats and nuts in it!
The bars are topped with butterscotch chips and if you've never tried the pumpkin and butterscotch combination before, you're in for a treat!
Plus, they can be cut into any size you want, making them the perfect fall dessert to take to any party or to serve at a Friendsgiving.
You don't need too much to make these pumpkin pie bars... Here's everything you need:
- All-purpose flour
- Granulated sugar
- Light brown sugar
- Ground cinnamon
- Unsalted butter
- Old-fashioned oats
- Walnuts or pecans
- Light cream cheese
- Pumpkin puree
- Large eggs
- Vanilla extract
- Pumpkin pie spice
- Butterscotch chips
How to Make Pumpkin Pie Bars
These pumpkin pie bars bars are fairly simple to make and are worth every single step. Of which there are only really two.
The first is making the crust for the bottom of the bars. If you've ever made a pie crust, this is similar in that you'll be cutting butter into a flour mixture.
But then you'll also be stirring in some oats and walnut or pecans.
The recipe will still work fine if you don't use any nuts, but I do highly recommend them as they add a nice hearty crunch!
You'll save some of the crust for the topping (about 1 cup) and then press the rest into a 9x13 inch pan lined with foil and bake the it at 350 degrees for 15 minutes, while you get started on the delicious pumpkin pie filling.
Again, super easy! You'll start by beating your cream cheese until smooth. I always recommend doing this because it can be tough to get the lumps out of your cream cheese once you start adding other ingredients.
Once it's smooth, you can add in the pumpkin, the rest of your granulated sugar, eggs, vanilla, pumpkin pie spice, and salt.
And beat this until nice and smooth.
And then pour it over the baked crust, sprinkle on the rest of the flour/oat crust mixture and the butterscotch chips and then pop the whole thing back in the oven for another 25 minutes, until the filling is set.
Let the bars completely cool before slicing and then just know that these pumpkin pie bars are at their very best when served cold.
And when I say they're at their best, I mean these are the VERY best. Seriously one of the most delicious desserts of the entire fall season.
They're basically just like pumpkin pie, but much more portable and fun. Like the updated, modern version of pumpkin pie.
If you are craving pumpkin pie, but don't feel like making a whole pie, make these pumpkin pie bars instead!
And then invite some friends over for coffee and chit-chat and put these on a plate. Or bring a little plate to your neighbors. Or just sit on the couch and eat them yourself.
And make yourself feel better about it by telling yourself, "at least I'm not eating a whole pie." Trust me, I'm an expert at these things.
How to Store
I recommend that you store these pumpkin pie bars in airtight containers in your fridge for the tastiest results. They should stay good for 3-4 days.
More Pumpkin Desserts
These pumpkin pie bars are officially one of my favorite fall dessert recipes. But I have so many pumpkin recipes on my blog that I also absolutely love! Here are some of my favorites:
- Pumpkin Butterscotch Blondies (if you love pumpkin and butterscotch together!)
- Pumpkin Spice Linzer Cookies
- Pumpkin Macarons
- Pumpkin Cinnamon Buns
- Pumpkin Chocolate Chip Bars
- Pumpkin Spice Energy Balls
- Pumpkin Cookie Dough Bars
- Pumpkin Crepes with Maple Cream Cheese Filling
- Pumpkin Spice Latte Mug Cake
- Instant Pot Pumpkin Cheesecake (from Food, Folks, and Fun)
I have a feeling I'll be making these pumpkin pie bars many more times this season and in the years to come. Assuming I can find canned pumpkin. Otherwise, I'll be heading down to the pumpkin patch to make my own puree!
Even if you only have one can of pumpkin puree left in your pantry, I promise that these pumpkin pie bars are worth it.
Happy fall 🙂
Do you stock up on pumpkin puree?
Pumpkin Pie Bars
- 1 ⅓ cup all-purpose flour
- ¾ cup granulated sugar, divided
- ½ cup packed light brown sugar
- ½ tsp ground cinnamon
- ¾ cup (1 ½ sticks) unsalted butter, chilled and cut into cubes
- 1 cup old-fashioned oats (uncooked)
- ½ cup chopped walnuts or pecans
- 8 oz. light cream cheese, softened
- 1 can (15 oz.) pumpkin puree
- 3 large eggs
- 1 tsp vanilla extract
- 1 Tbsp pumpkin pie spice
- ¼ tsp salt
- ½ cup butterscotch chips
- Pre-heat oven to 350 degrees and line a 9x13 baking pan with foil so it's overhanging on all sides.
- In a medium bowl, mix together flour, ¼ cup granulated sugar, all the brown sugar, and cinnamon. Using a pastry cutter, fork, or your fingers, cut in butter until the mixture resembles coarse crumbs. Stir in oats and walnuts or pecans.
- Set aside 1 cup of the mixture and place the rest in the prepared baking pan. Using your fingers, press the mixture into an even layer on the bottom of the pan. Bake for 15 minutes. Remove from oven, but keep oven on.
- While crust is baking, make filling. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat cream cheese for about 2 minutes, until smooth. Add remaining granulated sugar, pumpkin, eggs, vanilla, pumpkin spice, and salt to bowl and beat until smooth and combined.
- Pour the pumpkin mixture over the top of the baked crust. Sprinkle with the remainder oat mixture and butterscotch chips.
- Bake for another 25 minutes until filling is just set. Let cool completely before slicing.
- Store in airtight containers in fridge.
- Adapted from Kraft
- Note: If you don't have walnuts or pecans, you can omit.
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