Pumpkin Pecan Pie Bars

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All of the goodness of pumpkin and pecan pie combine in these delicious dessert bars. They are baked on top of a buttery shortbread crust and make one fantastic dessert!
Pumpkin pecan pie bars sliced into 2" x 2" Pieces on a parchment paper.

Fall is my favorite time of the year. We have been having gorgeous weather here in Utah and we have been loving every minute. We spend so much time at our neighborhood park. My little girl (she’s not a baby anymore ? )  loves to spend all of her time there going on the  “wee wee”. She is such a blast at the park and could stay there for hours. I love the crisp fall air and the beautiful big trees in our park that have vibrant fall leaves. It makes me sad that it will soon be cold and snowy and we will miss our days at the park.

I am soaking up all of my favorite things about fall while I can. And as Thanksgiving is getting closer I am thinking of some delicious desserts that I can take. Pumpkin pie is a must. Pecan Pie is a must. So it came to me… I need to combine both!

Pumpkin pecan pie bars cut into pieces.

All of the goodness of Pumpkin and Pecan Pie get fused together in this delicious dessert. It starts with a buttery shortbread crust. Then it is followed by a pumpkin pie layer and topped with a brown sugar pecan topping. The brown sugar adds a caramel flavor as the bars cook. And the result is pure fall perfection.

I especially love bars because they are perfect for cutting up and feeding to a crowd. You are going to love everything about these delicious bars. If you love pumpkin pie and pecan pie then you are going to go crazy for these!!

Three pumpkin pecan pie bars stacked on top of each other.

Watch a video on how Pumpkin Pecan Pie Bars are made here:

Pumpkin Pecan Pie Bars

5 from 2 votes
All of the goodness of pumpkin and pecan pie combine in these delicious dessert bars. They are baked on top of a buttery shortbread crust and make one fantastic dessert!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Author Alyssa Rivers
Servings: 12


Shortbread layer:

  • 1 cup all-purpose flour
  • 1/2 cup old-fashioned or instant oats
  • 1/2 cup packed brown sugar
  • 1/2 cup butter or margarine softened

Pumpkin Layer:

  • 3/4 cup granulated sugar
  • 1 can 15 oz. canned pumpkin
  • 1 can 12 fl. oz. Evaporated Milk
  • 2 large eggs
  • 2 1/4 teaspoons pumpkin pie spice

Pecan Layer:

  • 1/2 cup pecans chopped
  • 1/4 cup packed brown sugar
  • Whipped cream


  • To make the crust: Preheat oven to 350° Line a 9x13 inch pan with foil and lightly spray with cooking spray. Combine flour, oats, brown sugar and butter in small mixer bowl. Beat at low speed until mixture is combined and crumbly. Press into the bottom of your 9x13 inch pan and bake for 15 minutes. Remove from the oven.
  • To make the pumpkin layer: In a medium sized bowl combine sugar, pumpkin, evaporated milk, eggs, and pumpkin pie spice. Beat for about 1-2 minutes. Pour over crust. Bake for 20 minutes. Remove from oven.
  • To make the pecan layer: Combine brown sugar and pecans. Sprinkle over the filling. Continue to bake for 15 -20 minutes or until knife inserted in center comes out clean. Cool completely and top with whipped cream.


Serves: 12

Calories128kcal (6%)Carbohydrates21g (7%)Protein2g (4%)Fat4g (6%)Saturated Fat1g (5%)Cholesterol27mg (9%)Sodium11mgPotassium38mg (1%)Fiber1g (4%)Sugar13g (14%)Vitamin A40IU (1%)Vitamin C0.1mgCalcium11mg (1%)Iron0.8mg (4%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert
Cuisine American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Hi! These look amazing and I’m planning on making them! I’m also making an apple pie and 2 pumpkin! Can I make these Wednesday? Will they still be as delicious Thursday?

  2. They taste pretty much the same as pumpkin pie. The pecans and brown supper are minimal and just give a glaze on top….they’re not at all like pecan pie on top. I’ve been making these more years than I can remember and my family loves them but they’re just called pumpkin pie squares. Very good but it’s not what somebody renamed them.

  3. Hi! I am very excited about making these for my moms fall-themed birthday party. If the party is on Sunday, how far ahead can I make the bars and still be sure they are fresh?

  4. 5 stars
    I have been making these for years. This recipe is tried and true. Easy to make. I do add a pinch of cinnamon to the crust portion. They keep well in the fridge and you can make them a bit dressier by cutting into neat squares, topping with vanilla bean ice cream and drizzling with a warm caramel sauce. Perfect dessert for a nice meal!

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