Pumpkin Pecan Pie Bars

Why You’ll Love This Recipe

I keep this recipe in rotation every fall because it checks every box. The pecan shortbread crust is buttery and nutty, the pumpkin filling is smooth and creamy with just the right touch of spice, and the pecan topping is perfectly crisp and sweet. Plus, I don’t have to fuss with pie dough—everything presses and layers neatly into a 9×13 pan. These bars also slice beautifully, which makes them an ideal make-ahead dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pecan Shortbread Crust

• ½ cup pecan halves

• 1 ½ cups all-purpose flour

• ½ cup packed light brown sugar

• ¼ teaspoon salt

• ½ cup unsalted butter, room temperature, cubed

Pumpkin Layer

• ½ cup light brown sugar

• ¼ cup granulated sugar

• 1 can (15 oz) pure pumpkin purée (not pumpkin pie filling)

• 1 can (12 oz) evaporated milk

• 2 large eggs, room temperature

• 2 ½ teaspoons pumpkin pie spice

Pecan Topping

• 1 cup coarsely chopped pecans

• ½ cup light brown sugar

• 2 tablespoons melted butter

Directions

Make the Crust

1. I preheat the oven to 350°F and lightly grease a metal 9×13-inch pan.

2. In a food processor, I pulse the pecans until chopped finely. Then I add the flour, brown sugar, salt, and butter and process in quick pulses until it resembles coarse crumbs.

3. I press this mixture evenly into the prepared pan and bake for 15 minutes until it smells toasty and is set.

Make the Pumpkin Layer
4. While the crust bakes, I whisk together the pumpkin purée, sugars, evaporated milk, eggs, and pumpkin pie spice in a large bowl until smooth.
5. I pour the mixture over the hot crust and spread it evenly. Then it goes back into the oven to bake for 30 minutes.

Add the Pecan Topping
6. While the pumpkin layer bakes, I mix chopped pecans, brown sugar, and melted butter in a bowl until coated.
7. After 30 minutes of baking, I sprinkle the pecan mixture over the bars and return the pan to the oven for another 10 minutes. The bars are done when the edges are set and the center jiggles just slightly.

8. I let them cool completely at room temperature before slicing into 15 generous bars.

Servings and timing

This recipe yields 15 bars and takes just under 3 hours from start to finish, including cooling time. Here’s the breakdown:

• Prep time: 10 minutes

• Cook time: 40 minutes

• Cooling time: 2 hours

• Total time: 2 hours 50 minutes

Variations

I love how versatile this recipe is. Sometimes I add a splash of maple syrup to the pumpkin filling for an extra autumnal flavor, or I swap in chopped walnuts if I’m out of pecans. A handful of mini chocolate chips sprinkled into the topping also turns this into a decadent treat. For a gluten-free version, I use a gluten-free flour blend in the crust.

Storage/Reheating

These bars keep well in the refrigerator for up to 4 days when stored in an airtight container. I let them come to room temperature before serving for the best texture. To freeze, I first cool the bars completely, then freeze them on a tray until solid. After that, I wrap them in plastic and store in a freezer-safe container. They’ll last up to 2 months and can be thawed in the fridge overnight.

FAQs

Can I use pumpkin pie filling instead of purée?

No, I always use pure pumpkin purée. Pumpkin pie filling is already sweetened and spiced, which will throw off the flavor and consistency.

Why should I use a metal pan instead of glass?

Metal heats more evenly and cools faster, so I get a firm, golden crust without overbaking the edges. Glass retains heat and can make the bars too dry around the sides.

Can I make these bars ahead of time?

Yes! I often make them the day before serving. After cooling completely, I cover and refrigerate them overnight. The flavors deepen, and the bars slice even cleaner the next day.

How do I know when the bars are done?

I check for set edges and a center that jiggles just a little when I gently shake the pan. They’ll firm up as they cool, so don’t wait for the entire pan to look solid in the oven.

What’s the best way to cut these bars neatly?

I use a long, sharp knife and wipe it clean between slices. If they’ve been refrigerated, I let them sit for 10–15 minutes before cutting to avoid crumbling.

Conclusion

Pumpkin Pecan Pie Bars are one of my favorite fall desserts to bake and share. They’re easy to make, slice beautifully, and offer the comforting flavors of both pumpkin pie and pecan pie in every bite. Whether I’m baking for Thanksgiving or just a weekend treat, these bars always get rave reviews—and there are never any leftovers.

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