These Pumpkin Pie Bars are Fall Perfection on a Plate
It’s officially gourd-geous season, and I’m here to squash your dessert dilemmas with these Pumpkin Pie Bars! Why settle for a slice when you can have a bar that’s unbe-leaf-ably easy to make? With a buttery crust and a pumpkin pie filling that’s truly the pick of the patch, these treats are autumn’s answer to your sweet tooth. Trust me, you’ll fall head over heels for every creamy bite. So grab your sweater, cue up the fall playlist, and let’s get this pumpkin party started!
Why these bars are great:
- Pumpkin pie in bar form means you get the taste of pumpkin pie without all of the work.
- Makes 16 bars, so easily feed a crowd at your party, potluck, Thanksgiving, Friendsgiving, or work party!
- Make them ahead of time – saving you energy the day of your party or potluck.
Pumpkin Pie Bars
Makes 16 bars
Prep time: 10 minutes / Chill time: 2 hours
Cook time: 45 minutes
Ingredients
For the Crust
- 2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 ounce cream cheese, softened
- 3/4 cups sugar
- 1 teaspoon vanilla extract
- 1 egg
For the Pumpkin Pie Filling
- 15 ounces pumpkin puree
- 2 eggs
- 6 ounces sweetened condensed milk
- 2 teaspoons pumpkin pie spice
- Pinch of salt
Instructions
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, beat together the butter, cream cheese and sugar until smooth.
Add the vanilla extract and egg and beat until mixed.
Add the dry ingredients and beat until a thick dough forms.
Cover the bowl and chill the dough for at least 1 hour.
When ready to bake, preheat the oven to 350 degrees and line a 9×9 pan with parchment paper, then grease the sides of the pan with nonstick cooking spray.
Press the dough into the prepared pan in an even layer and place in the oven to bake for 10 minutes, until just beginning to brown.
While the crust is baking, whisk together the pumpkin, egg, sweetened condensed milk, pumpkin spice, and salt.
Remove the pan from the oven and pour the pumpkin pie filling over the top of the crust.
Return to the oven to bake for 30 to 35 minutes, until the center of the pumpkin pie filling is set.
Allow the bars to cool completely in the pan, then transfer to the refrigerator to chill for one hour before serving.
FAQ
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just make sure your homemade puree is well-drained and smooth for the best texture in your bars.
How do I know when the Pumpkin Pie Bars are fully baked?
The edges should be set and slightly golden, while the center may jiggle just a bit—similar to a traditional pumpkin pie.
Can I make these bars ahead of time?
Yes! They taste even better after chilling in the fridge for a few hours or overnight, making them perfect for prepping ahead.
How should I store leftover bars?
Store them in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze them—just thaw before serving!
