These Pumpkin Pie Bars are Fall Perfection on a Plate

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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!

easy fall dessert pumpkin pie bars

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.
closeup of pumpkin pie bars on a plate

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
overhead shot of pumpkin pie bar ingredients

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.

mix the wet ingredients together in a bowl

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.

press the chilled dough into the bottom of the pan

While the crust is baking, whisk together the pumpkin, egg, sweetened condensed milk, pumpkin spice, and salt.

mix the pumpkin pie filling ingredients in a bowl

Remove the pan from the oven and pour the pumpkin pie filling over the top of the crust.

put the pumpkin pie filling on top of the crust and bake

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.

finished pumpkin pie bars on a plate, topped with whipped cream

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!

Now that you know how to make these delicious pumpkin pie bars, you might also want to check out:

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