Most recipes for pumpkin bars fit into a 13x9” pans, ideal for larger groups. However, this recipe that fills an 8x8-inch pan is ideal for smaller households.
Other pumpkin pie bar recipes (all made in 13x9” pans) on our blog include
Lyle’s Pumpkin Pie Bars (includes oatmeal and cream cheese) -
Pumpkin Pie Squares (reminiscent of a rectangular pie)
Or, check out some of our other recipes that use pumpkin puree @ Pumpkin Puree Recipe Collection.
Pumpkin-Pecan Bars Makes an 8x8-inch pan
Crust:
6 tablespoons unsalted butter, softened
1/3 cup packed brown sugar
1 cup all purpose flour
Pinch of salt
Filling:
3/4 cup granulated sugar
2 teaspoons pumpkin pie spice (click here for homemade version)
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
15 ounces pumpkin puree (if using canned, make sure it is not sweetened or flavored)
2 large eggs
1 large egg yolk
1 cup half-and-half
1 teaspoon vanilla
Pecan Topping:
1 tablespoon softened butter
2 tablespoons packed brown sugar
1/2 to 3/4 cup chopped pecans
- Crust: Preheat oven to 350°F. Line an 8x8-inch with foil, leaving overhang on at least two sides so that the bars can be easily removed. Lightly spray the foil with pan release.
- In a mixer, cream together the butter and brown sugar. Add flour and salt and beat until combined and crumbly.
- Dump the mixture into the prepared pan and press it into a flat layer on the bottom of the pan.
- Bake the crust for 10 minutes. While the crust is baking, prepare the filling.
- Filling: Whisk sugar, spices and salt until combined.
- Add pumpkin, eggs, egg yolk, half-and-half, and vanilla and whisk until combined.
- Pour the filling into the crust, then return to the 350° oven.
- Partially bake bars for 30 minutes.
- Pecan Topping: While bars are baking, combine softened butter, brown sugar and about half the pecans in a small bowl. After bars have baked for 30 minutes, drop dollops of filling all over the top of the bars and sprinkle with remaining pecans.
- Return bars to oven and bake until the filling is mostly set, but the very center still jiggles just a bit, about 45-55 minutes.
Topping just added; bars ready to go back into the oven. - Place the pan on a wire rack to cool to room temperature, then transfer to the refrigerator to chill completely.
Crust:
6 tablespoons unsalted butter, softened
1/3 cup packed brown sugar
1 cup all purpose flour
Pinch of salt
Filling:
3/4 cup granulated sugar
2 teaspoons pumpkin pie spice (click here for homemade version)
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
15 ounces pumpkin puree (if using canned, make sure it is not sweetened or flavored)
2 large eggs
1 large egg yolk
1 cup half-and-half
1 teaspoon vanilla
Pecan Topping:
1 tablespoon softened butter
2 tablespoons packed brown sugar
1/2 to 3/4 cup chopped pecans
- Crust: Preheat oven to 350°F. Line an 8x8-inch with foil, leaving overhang on at least two sides so that the bars can be easily removed. Lightly spray the foil with pan release.
- In a mixer, cream together the butter and brown sugar. Add flour and salt and beat until combined and crumbly.
- Dump the mixture into the prepared pan and press it into a flat layer on the bottom of the pan.
- Bake the crust for 10 minutes. While the crust is baking, prepare the filling.
- Filling: Whisk sugar, spices and salt until combined.
- Add pumpkin, eggs, egg yolk, half-and-half, and vanilla and whisk until combined.
- Pour the filling into the crust, then return to the 350° oven.
- Partially bake bars for 30 minutes.
- Pecan Topping: While bars are baking, combine softened butter, brown sugar and about half the pecans in a small bowl. After bars have baked for 30 minutes, drop dollops of filling all over the top of the bars and sprinkle with remaining pecans.
- Return bars to oven and bake until the filling is mostly set, but the very center still jiggles just a bit, about 45-55 minutes.
- Place the pan on a wire rack to cool to room temperature, then transfer to the refrigerator to chill completely.
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