Description
Deliciously spiced Pumpkin Pecan Pie Bars featuring a buttery oat crust, creamy pumpkin filling, and a crunchy pecan topping. Perfect for fall desserts or holiday treats.
Ingredients
Crust
- 1½ cups all-purpose flour
- 1½ cups rolled oats
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup light brown sugar (packed)
- 1 cup salted butter (very soft)
Pumpkin Filling
- 1¼ cups pumpkin purée
- 12 ounces evaporated milk
- ½ cup light brown sugar (packed)
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
Pecan Topping
- 1 cup chopped pecans
- ½ cup light brown sugar (packed)
- 2 tablespoons salted butter (melted)
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) and lightly grease a 9×13-inch baking pan or line it with parchment paper to ensure easy removal of the bars.
- Make the Crust: In a large bowl, combine the flour, oats, baking powder, baking soda, and brown sugar. Add the very soft butter and mix with your hands or a pastry cutter until you get a soft, crumbly dough.
- Press Crust Into Pan: Evenly press the dough into the bottom of the prepared baking pan. Use a fork to lightly prick the surface to prevent bubbling during baking.
- Bake Crust: Bake the crust for 20 to 22 minutes or until it turns lightly golden. This creates a sturdy base for the filling.
- Prepare Pumpkin Filling: While the crust bakes, whisk together the pumpkin purée, evaporated milk, brown sugar, granulated sugar, egg, cinnamon, vanilla extract, pumpkin pie spice, and salt in a large bowl until smooth and fully combined.
- Add Filling to Crust & Bake: Pour the pumpkin filling over the warm, partially baked crust and return the pan to the oven. Bake for 15 minutes to set the filling slightly.
- Prepare Pecan Topping: In a small bowl, stir together the chopped pecans, brown sugar, and melted butter until the mixture is evenly combined.
- Add Topping & Final Bake: After the 15 minutes of baking the filling, carefully sprinkle the pecan topping evenly over the pumpkin layer. Bake for an additional 20 minutes, or until the edges are set and the center jiggles slightly, indicating it is nearly firm.
- Cool & Slice: Let the bars cool completely in the pan for at least 1 hour to set fully. For cleaner slices, chill the bars further before cutting into 12 servings.
Notes
- For best results, use very soft butter for the crust to ensure proper crumbly texture.
- Cooling the bars thoroughly helps achieve clean, neat slices.
- These bars can be stored in the refrigerator for up to 4 days.
- Substitute pecans with walnuts for a different nutty flavor if desired.
- To make these bars gluten-free, use certified gluten-free oats and gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
