Pumpkin Pie Bars

Recipe by King Arthur Test Kitchen
20 Reviews 4.2 out of 5 stars

Craving pumpkin pie but need something easier to share (or stash for yourself)? These Pumpkin Pie Bars deliver all the cozy, spiced goodness of the classic dessert in a portable, crowd-friendly form. A buttery crust, silky pumpkin filling and a brown sugar streusel topping make every bite rich and satisfying — so good you might be tempted to hide a few for later.

Prep
20 mins
Bake
1 hr to 1 hr 6 mins
Total
1 hr 22 mins
Yield
20 bars
Pumpkin Pie Bars
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Instructions

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  1. To make the crust: Preheat the oven to 350°F. Lightly grease a 9" x 13" pan, and line the pan with a parchment sling for the easiest serving. Make sure the paper extends up and over the sides of the pan on two opposite sides, so you can use it as handles to remove the Pumpkin Pie Bars from the pan. 

  2. In a medium mixing bowl or in the bowl of a stand mixer fitted with the flat beater, beat the butter and light brown sugar until smooth. Stir in the flour and salt and continue beating until the dough just starts to form and the mixture is somewhat crumbly.

  3. Transfer the crust mixture to the prepared pan and shake gently to evenly distribute. Firmly press the crust mixture into an even layer with your hands. If the crust mixture becomes too warm and begins sticking to your hands, transfer the pan to the refrigerator to chill for 5 to 10 minutes, then continue pressing.

  4. Prick the dough all over with a fork.

  5. Bake the crust for 28 to 32 minutes, until lightly golden. While the crust bakes, prepare the filling.

  6. To make the filling: In a large bowl, whisk together all the ingredients until well blended.

  7. Remove the crust from the oven and pour the filling over the top. Return to the oven and bake for 12 minutes. While the filling bakes, prepare the topping. 

  8. To make the topping: In a medium bowl, combine the flour, brown sugar, and spice. Add the butter and use your hands or a fork to work it into the flour mixture until crumbly, with most of the butter chunks the size of peas and some slightly larger chunks throughout. Stir in the walnuts.

  9. Remove the Pumpkin Pie Bars from the oven; the filling will still look quite liquid at this point. Evenly scatter the topping over the filling. 

  10. Return the bars to the oven and bake for an additional 20 to 22 minutes, until the top is golden brown and the filling looks set. Remove from the oven and cool on a rack. Once cool, use the parchment to lift the bars out of the pan for easier cutting.

  11. Storage information: Store leftover Pumpkin Pie Bars, covered, in the refrigerator for up to 5 days. 

Tips from our Bakers

  • Want to use fresh pumpkin purée rather than canned? It’s simple to make your own; see how it’s done.

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