My kids and I look forward to fall and winter so we can enjoy so many of these favorite pumpkin recipes. But the first one I always make is these pumpkin pie bars, which have been a staple on my Thanksgiving table for years. These bars offer all the cozy flavors of traditional pumpkin pie, but in the convenience of a handheld dessert that’s so fast and simple to make.
Recipe Highlights
Quick and easy: With no need to make and roll out dough for pie crust, these bars require just 15 minutes of prep time. With a sweet spiced crumble layer on top, they’re just as satisfying as a slice of pie, but so much faster and easier to make.
Full can of pumpkin: These pie bars call for a full can of pumpkin, so they’re loaded with pumpkin pie flavor and I appreciate not having leftover canned pumpkin to store for another use.
Special diet-friendly: I’ve tested these bars with both regular and gluten-free flour, and there’s virtually no difference. They’re also nut free, vegetarian, and dairy free, since they’re made without any evaporated milk or heavy cream like other pie bars are.
Great textures: The crumble is layered on both the top and bottom of the bars, providing the perfect contrast to the soft, creamy sweet pumpkin filling.
Ingredient Spotlights
These are a few of the key ingredients for my easy pumpkin pie bars:
- Rolled oats: Not only are oats nutritious and provide a boost of fiber, but they’re also perfect for creating a crumbly topping in this recipe. I don’t recommend using steel-cut or quick oats for these bars, as the texture won’t be the same. Though oats are naturally gluten free, when serving someone with a gluten intolerance (like me and one of my boys), I always look for certified gluten-free oats.
- Brown sugar: I use brown sugar instead of granulated sugar in both the crumble and the filling to add sweetness while keeping the bars moist and infusing them with a subtle molasses taste. Both light and dark brown sugar work.
- Pumpkin puree: I use canned pumpkin puree for an easy option, double-checking that the can says pure pumpkin puree and not pumpkin pie filling, the latter of which has added sweetener. Not only does pure pumpkin create a bolder pumpkin flavor, but it also provides some fiber and vitamin A.
Find the ingredient list with exact measurements in the recipe card below.
How to Make Pumpkin Pie Bars
One of my favorite things about this pumpkin pie bar recipe is that it doesn’t require any fancy equipment like a food processor or stand mixer. As a result, it’s a fast and fun dessert to make. Here’s an overview of the process:
- Create the crumble: Stir all the ingredients except the butter in a mixing bowl. Then, use a pastry blender (or two knives) to cut the butter until a crumbly dough forms.
- Layer: Spread part of the crumble in an even layer in the bottom of a prepared baking dish, pressing it down firmly.
- Prepare the filling: In a separate large bowl, whisk the filling ingredients until smooth.
- Bake: Pour the filling over the crust. Then, sprinkle the remaining crumble evenly on top. Bake in the preheated oven just until the center is set and the top is slightly golden brown. I always use my fingers to test for doneness. If the center is slightly firm and doesn’t jiggle like pumpkin cheesecake bars, I know the baking time was long enough and the bars are done.
- Serve: Let the pumpkin pie bars cool completely in the baking pan. Then, slice into bars, and enjoy.
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
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“These bars are insanely delicious. The first batch disappeared in just a few hours, and a second batch was made right away. Family members were ‘staking their claim’ and putting them in their own containers. We are definitely going to be adding these to our Thanksgiving menu.” ~ S.G.
Try A Different Crust
It’s easy to take these bars in a different direction just be swapping out the crust. For example, a graham cracker crust, like the one I use for my no-bake lemon cheesecake bars, gives it more of a casual feel. For more of a typical pie crust, I suggest trying a shortbread crust instead, like the one used in this lemon bars recipe (omitting the lemon zest and adding in a ½ teaspoon each of ground ginger and ground cloves).
My Favorite Ways to Serve
I serve these bars with a dollop of whipped cream on top and a dash of pumpkin pie spice or ground cinnamon as garnish. Or sometimes I’ll garnish with chopped pecans or walnuts, too.
The bars are a beautiful sweet finish to any holiday spread alongside favorites like roasted turkey breast, orange glazed ham, and homemade cranberry sauce. But they’re also great outside of fancy meals. I often enjoy one as a fall treat with a warm mug of my favorite coffee. The bars are delicious at room temperature or served chilled straight from the fridge.
How to Store and Freeze
I let the bars cool and then I either wrap the entire baking dish with plastic wrap or transfer leftover bars to an airtight container. Then, I store them in the fridge for up to 5 days. Or, for longer storage, this pumpkin dessert can be frozen for up to 3 months.
To serve frozen bars, I thaw them in the fridge overnight. Then, I warm them in the oven just until the top is golden and crisps back up.
More Pumpkin Recipes To Try
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Pumpkin Pie Bars Recipe
The best pumpkin pie bars you could serve, this recipe is fast to make and always a hit. This sweet and spiced pumpkin dessert has the perfect ratio of crust to filling, with an oat cookie-like base, soft sweet pumpkin layer, and crumbly streusel-type topping. Great for potlucks and an easy fall dessert.
Ingredients
For the Crust:
- 1 ¾ cups old-fashioned rolled oats
- ¾ cup all-purpose flour (use gluten-free, if needed)
- ½ cup packed brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon pumpkin pie spice
- ¼ teaspoon fine salt
- ½ teaspoon pure vanilla extract
- ½ cup (8 tablespoons) unsalted butter, softened to room temperature and cut into pieces
For the Filling:
- 1 (15-ounce) can pumpkin puree
- ½ cup packed brown sugar
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
- ¼ cup milk of choice
Instructions
- Preheat the oven to 350°F. Mist an 8×8 or 9×9 baking dish with cooking spray or line with parchment paper; set aside.
- To a mixing bowl, add the oats, flour, ½ cup brown sugar, baking powder, pumpkin pie spice, salt, and vanilla. Stir together, then add the butter pieces. Using a pastry blender or two knives, cut the butter into the mixture until a crumbly dough forms. (NOTE: the dough should stick together when you pinch it between your fingers).
- Set aside 1½ cups of the mixture for the crumble topping. Pour the rest of the mixture into the bottom of the prepared baking dish. Press the mixture evenly and very firmly into the bottom of the pan.
- In another bowl, combine the pumpkin, brown sugar, eggs, pumpkin pie spice, vanilla, and milk. Whisk together until smooth.
- Pour the pumpkin filling over the crust layering, spreading it out evenly with a spatula.
- Sprinkle the reserved crumble topping evenly over top.
- Bake until the center is set and the topping is slightly golden brown, 35-40 minutes.
- Remove from the oven and cool completely before cutting into 16 equal bars.
- Store in an airtight container in the fridge for up to 5 days.
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Notes
For dairy free and vegan pumpkin pie bars, use plant-based stick butter and unsweetened, non-dairy milk.
For gluten free, use an equal amount of gluten-free flour, such as Bob’s Red Mill 1-to-1 Gluten Free Baking Mix.
Nutrition Information
- Serving Size: 1 bar
- Calories: 184
- Fat: 7 g
- (Sat Fat: 4 g)
- Sodium: 100 g
- Carbohydrate: 27 g
- (Fiber: 2 g
- Sugar: 14 g)
- Protein: 3 g
- Cholesterol: 33 mg
Dietary
Recipe Changelog
- October 2025: We previously published a version of pumpkin pie bars that was Paleo friendly. It had a crust made from almond flour, pecans, coconut oil, and maple syrup, and a filling made of canned pumpkin, coconut milk, eggs, and maple syrup. The topping was made from coconut butter, pecans, and pumpkin pie spice. Download the previous version here.
The photos in this blog post were taken by Rachel Cook of Half Acre House.
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I loved your recipe because it called for milk instead of cream or sweetened condensed milk. And I loved the oat crust! Came out great! Might try a shortbread crust bottom and an oat crumble topping someday. Subbed a little olive oil for butter in the crust.
Thank you for this great recipe!
You are very welcome, Ilene! We appreciate the feedback and 5-star review!