If you’re craving something that perfectly blends the cozy flavors of fall with a delightful texture, you’re going to absolutely adore this Pumpkin Pecan Pie Bars Recipe. It’s like all the best bits of pumpkin pie and pecan pie rolled into one handy, easy-to-share bar that your family – and friends – will keep asking for. Trust me, these bars have become a go-to for every holiday and chilly day since I first made them.

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Why You’ll Love This Recipe

Easy to Make: You’ll find the step-by-step instructions are straightforward and perfect even if you’re not a baking pro.
Perfect Fall Flavors: Pumpkin pie spice, real pumpkin, and toasted pecans come together for that seasonal vibe we all crave.
Texture Heaven: The crispy shortbread base combined with the creamy pumpkin layer and crunchy pecan topping is just divine.
Make-Ahead Friendly: These bars hold up beautifully for parties or as an easy dessert during busy weeks.

The image shows a tray filled with square pieces of golden-brown dessert bars topped with scattered chopped pecans. The bars have a slightly rough texture with visible nut pieces mixed into the surface. A woman’s hand is lifting one square piece from the tray, revealing the thickness of the bar, which is about one layer deep with a consistent golden color. The background is a white marbled texture, and the tray is metallic silver. Photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Pecan Pie Bars, fall dessert recipes, easy pumpkin bar recipe, holiday dessert ideas, seasonal pie bars

Ingredients You’ll Need

The magic behind this Pumpkin Pecan Pie Bars Recipe lies in the simple, wholesome ingredients that balance perfectly to create layers of flavor and texture. I always recommend using real pumpkin puree and fresh pecans for the best results.

Flat lay of a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of old-fashioned oats, a small white ceramic bowl of packed brown sugar, a square of butter, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of fresh homemade pumpkin puree, a small white ceramic bowl of evaporated milk, two whole uncracked brown eggs, a small white ceramic bowl of pumpkin pie spice, a small white ceramic bowl of chopped pecans, a small white ceramic bowl of whipped cream, all arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Pumpkin Pecan Pie Bars, fall dessert recipes, easy pumpkin bar recipe, holiday dessert ideas, seasonal pie bars

All-purpose flour: The base for your shortbread crust – make sure it’s fresh for a tender crumb.
Old-fashioned or instant oats: Adds a lovely chew and rustic texture in the crust.
Brown sugar: Gives both the crust and pecan topping a rich molasses flavor.
Butter or margarine: Use softened butter for that buttery, melt-in-your-mouth crust.
Granulated sugar: Sweetens the pumpkin layer without overpowering it.
Pumpkin puree: I recommend canned pumpkin puree for convenience, but homemade works beautifully too.
Evaporated Milk: This gives the pumpkin layer a creamy, custard-like texture.
Large eggs: They help bind everything together and give the filling structure.
Pumpkin pie spice: The star seasoning – buy a blend or mix your own with cinnamon, nutmeg, ginger, and cloves.
Chopped pecans: Fresh or roasted pecans add the perfect crunch and nutty sweetness.
Whipped cream: For topping and that extra touch of indulgence when serving.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with this Pumpkin Pecan Pie Bars Recipe depending on the occasion or what I have on hand. It’s pretty forgiving, so feel free to make it your own!

Nut-Free Version: Swap out pecans for toasted sunflower seeds or skip the nut layer altogether to keep it safe for everyone.
Spiced Up: Add a pinch of ground ginger or cardamom to the pumpkin layer for a warming twist that’s extra cozy.
Chocolate Lover’s Twist: Sprinkle mini chocolate chips along with pecans for a decadent surprise in each bite.
Mini Bars: Bake in a muffin tin for perfectly portioned, bite-sized treats that are party-ready.

How to Make Pumpkin Pecan Pie Bars Recipe

Step 1: Prepare and Bake the Shortbread Crust

First things first, preheat your oven to 350°F and line a 9×13 inch pan with foil, then lightly spray it so nothing sticks. Combining your flour, oats, brown sugar, and softened butter in a mixer, beat at low speed until you get a crumbly mixture. This step is like making a sandy, buttery base that will hold everything perfectly. Press this mixture firmly into the bottom of your pan — I usually use the bottom of a glass to get it perfectly even — then bake for about 15 minutes until it’s just lightly golden. Removing it from the oven at this stage means your crust is baked but won’t overcook once you add the layers on top.

Step 2: Mix and Pour the Pumpkin Layer

While the crust is baking, whisk together the granulated sugar, pumpkin puree, evaporated milk, eggs, and pumpkin pie spice until everything is well combined and smooth — about 1 to 2 minutes. Make sure to scrape the sides of your bowl to avoid any pockets of unmixed ingredients. Pour this luscious pumpkin filling evenly over the baked crust. I discovered that pouring gently helps avoid disturbing the crust, keeping that nice defined layer. Pop this back in the oven for 20 minutes. It should set but still be a little soft to the touch.

Step 3: Add the Pecan Topping and Finish Baking

Combine the chopped pecans with the brown sugar, then sprinkle this mixture evenly over the pumpkin layer. This topping gives everything that irresistible crunch and caramelized sweetness. Bake again for another 15 to 20 minutes, or until a knife inserted in the center comes out mostly clean — a few moist crumbs are okay. Once baked, remove from the oven and allow the bars to cool completely in the pan. Cooling is important—it helps the layers set and makes slicing clean bars way easier. Before serving, top each bar with a dollop of whipped cream for that final creamy touch.

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Pro Tips for Making Pumpkin Pecan Pie Bars Recipe

Even Pressing of Crust: Use a flat-bottomed glass or measuring cup to press down the crust evenly so it bakes uniformly without cracks.
Watch the Baking Time: Oven times vary, so start checking the pecan topping at 15 minutes to avoid burning the nuts.
Use Fresh Spices: Fresh pumpkin pie spice or a homemade blend makes the pumpkin layer vibrant and aromatic, elevating the whole bar.
Let Bars Cool Fully: Cooling completely before slicing prevents the layers from sliding and ensures neat bars that hold together beautifully.

How to Serve Pumpkin Pecan Pie Bars Recipe

A stack of three square-shaped pumpkin dessert bars is shown on a white marbled surface. Each bar has two distinct layers: a slightly crumbly, pale beige base and a thick, smooth orange pumpkin layer on top. The top layer is sprinkled with small pieces of chopped pecans. The top bar is garnished with a dollop of whipped cream, lightly dusted with cinnamon. Scattered chopped pecans lie around the base of the stack, and two blurred orange pumpkins are in the background. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Pecan Pie Bars, fall dessert recipes, easy pumpkin bar recipe, holiday dessert ideas, seasonal pie bars

Garnishes

When serving, I like to add a generous swirl of lightly sweetened whipped cream — it balances the spices and adds a soft, airy finish. Sometimes, I sprinkle a few toasted pecan halves or a tiny dusting of cinnamon on top just for that extra flair. If you’re feeling festive, a drizzle of maple syrup or a sprinkle of finely chopped crystallized ginger can add a lovely surprise.

Side Dishes

This Pumpkin Pecan Pie Bars Recipe pairs wonderfully with a hot cup of spiced tea or coffee to complement the warm flavors. For a holiday brunch, I love serving them alongside a fresh fruit salad or creamy vanilla yogurt for a refreshing contrast. They also make a great after-dinner dessert with a scoop of vanilla bean ice cream on the side.

Creative Ways to Present

For holiday gatherings, I sometimes cut the bars into bite-sized squares and arrange them on a platter with edible flowers or fresh rosemary sprigs for a rustic look. Another fun idea is to serve them in individual mason jars layered with whipped cream or cream cheese frosting for a pumpkin pecan parfait twist. These little touches always wow guests and make my Pumpkin Pecan Pie Bars feel extra special.

Make Ahead and Storage

Storing Leftovers

After baking, I usually cover the pan tightly with plastic wrap and keep it in the fridge. These bars stay fresh for up to 4 days and maintain their texture surprisingly well. If I plan to store them for a couple days before serving, refrigeration is key so the pumpkin layer keeps its creamy firmness.

Freezing

Freeze leftover Pumpkin Pecan Pie Bars by slicing them first and wrapping each bar individually in plastic wrap, then placing them in a freezer-safe bag. I’ve found they freeze beautifully for up to 3 months. When you’re ready to enjoy, just thaw bars in the fridge overnight—still tasty and perfect for spontaneous dessert emergencies.

Reheating

If you want to warm one up, pop a bar in the microwave for about 10-15 seconds or in a low oven (around 300°F) for 5-7 minutes until just warm. I avoid overheating so the pecan topping stays crunchy and the pumpkin layer doesn’t get rubbery.

FAQs

Can I use fresh pumpkin instead of canned puree for this Pumpkin Pecan Pie Bars Recipe?

Absolutely! Fresh pumpkin puree works great but make sure to cook and puree your pumpkin until smooth and drained of excess liquid. This prevents the bars from becoming too wet. The flavor is fantastic and makes your bars taste even fresher!
What can I substitute for evaporated milk in this recipe?

You can use an equal amount of whole milk or half-and-half as a substitute, though evaporated milk adds a creamier, richer texture. If using regular milk, consider simmering it to reduce and concentrate the flavor for a closer match.
How do I store Pumpkin Pecan Pie Bars to keep them fresh?

Store the bars covered tightly in the refrigerator for up to 4 days. They maintain great texture and flavor, especially if you want to prepare them ahead of time for a party or holiday. Avoid leaving them out at room temperature for too long to keep the pumpkin layer safe.
Can I freeze the Pumpkin Pecan Pie Bars?

Yes, these bars freeze very well! Slice first, then wrap individually in plastic wrap and freeze in an airtight container. Thaw overnight in the fridge when ready to enjoy.

Final Thoughts

This Pumpkin Pecan Pie Bars Recipe has been a cozy comfort in my kitchen ever since I first nailed it. Whether you’re looking to impress at a family gathering or simply crave a sweet treat that tastes like autumn in every bite, these bars won’t let you down. I hope you enjoy making them as much as I do — and that they become a favorite you turn to year after year!