Decadent Pumpkin Pie Bars: An Easy Fall Dessert Recipe 🎃🍂

Posted on September 20, 2025

Dairy-Free Breakfast,Dairy-Free Desserts

Nothing says “cozy fall” like the warm aroma of pumpkin and spices baking in your kitchen. These Decadent Pumpkin Pie Bars are a game-changer—combining a buttery shortbread crust with a silky-smooth pumpkin custard. Best of all, they’re fuss-free and perfect for potlucks, afternoon treats, or a simple weekend bake.

Why You’ll Love These Bars

Super Easy: One bowl for the crust, one for the filling—no fancy equipment required.
Perfectly Pumpkin-y: Real pumpkin puree bathed in cozy spices (cinnamon, nutmeg, ginger, cloves).
Portable & Shareable: Cut into squares for easy serving at parties or pack them for the office.
Customizable: Top with whipped cream, drizzle caramel, or sprinkle chopped pecans.

Ingredients

For the Crust

1½ cups all-purpose flour
½ cup granulated sugar
¼ teaspoon salt
½ cup (1 stick) unsalted butter, cold and cubed

For the Pumpkin Filling

1 cup pumpkin puree (not pumpkin pie mix)
¾ cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1½ teaspoons pumpkin pie spice (or homemade blend)
½ cup heavy cream or evaporated milk

Step-by-Step Instructions

Preheat & Prep
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy lifting.
Make the Crust
In a medium bowl, whisk flour, sugar, and salt. Add cubed butter and cut in with a pastry cutter (or two forks) until the mixture resembles coarse crumbs. Press firmly into the bottom of your prepared pan.
Blind-Bake the Crust
Bake for 12–15 minutes or until the edges are just golden. Remove from oven and set aside.
Prepare the Filling
In a large bowl, whisk together pumpkin puree, brown sugar, eggs, vanilla, pumpkin pie spice, and cream until smooth and creamy.
Assemble & Bake
Pour the filling over the hot crust and smooth the top with a spatula. Bake for 25–30 minutes, or until the center is set (a slight jiggle is okay).
Cool & Slice
Let the bars cool completely in the pan, then refrigerate for at least 2 hours (this helps them slice cleanly). Use the parchment overhang to lift out the slab and cut into 9–12 squares.

Serving Suggestions

Dollop with freshly whipped cream and a dusting of cinnamon.
Drizzle with salted caramel sauce for extra indulgence.
Sprinkle chopped toasted pecans or gingersnaps on top.

Tips & Variations

For a gluten-free crust, swap the all-purpose flour for your favorite GF blend.
Add a chocolate cookie crumb crust for a chocolate-pumpkin twist.
Stir in a handful of mini chocolate chips into the filling before baking.

Explore More Easy Pumpkin Treats

Looking for even more delicious pumpkin ideas? Check these out:

Embrace the flavors of fall with these simple, scrumptious Pumpkin Pie Bars—and share the cozy vibes with everyone you love. Happy baking! 🍁🍰