This Pumpkin Bars recipe is one of my favorite Fall desserts. They are easy to make, a little heartier than traditional pie, plus they are good for a crowd.
These pumpkin bars recipe start with a crispy crust made with oats and nuts that just gives it that extra special taste, additionally you do not have to make the pie crust. They are truly a quick and easy replacement for your holiday pie needs, plus the squares are just so cute.
If you like easy desserts, I have you covered, check my recipe link here.
MORE FALL DESSERT RECIPES YOU MIGHT LIKE
Apple Crisp Bars | Double Layer Pumpkin Pie | Old Fashioned Apple Fritters
What We Love About This Recipe for Pumpkin Bars
What makes this recipe great? It is easier than traditional pumpkin pie and is really quick to make.
- Perfect for a Party: Can adjust square size for a gathering.
- Easy Ingredients: All found in pantry.
- Family Friendly: This is packed with all the flavors of fall.
Ingredient Notes for Pumpkin-Pie-Bars
- Old Fashioned Oats
- Brown Sugar
- pecans
- Pumpkin Pie Spice Mix
- Pumpkin Puree
- Sweetened Condensed Milk
Equipment Needed for Pumpkin Squares
How to Make Easy Pumpkin Bars
These are the basic steps for making pumpkin oatmeal bars. Please refer to the recipe card below for more detailed instructions.
STEP 1: PREP
First, preheat oven to 350 degrees and then combine all of the crust ingredients in a large bowl.
STEP 2: CRUST
Second, press into the bottom of a 10 inch x 15 inch rimmed baking pans and next bake for 15 minutes or until crust turns a light golden color.
STEP 3: BAKE
Meanwhile, stir all of the batter ingredients together in a large mixing bowl with a mixer at low speed and then pour pumpkin mixture onto baked crust with an offset spatula. Lastly, bake for 30-35 minutes or until a cake tester inserted into the center of filling comes out clean. Finally, allow to cool and serve with whipped cream.
Prep and Storage Tips
HOW TO MAKE THIS RECIPE AHEAD OF TIME
Bake ahead of time and wrap well and keep in the fridge.
HOW TO STORE THIS RECIPE
Store in the fridge for up to five days in an airtight container. Place toothpick in the bar and cover with plastic wrap.
HOW TO FREEZE THIS RECIPE
Indeed it can for up to three months in an airtight container.
Frequently Asked Questions about Pumpkin Squares Recipes
A pumpkin filling separates from the crust due to shrinkage. This is a normal part of the cooling process. The fact is, all baked goods shrink as they cool due to the evaporation of moisture during baking.
Of course, you can use a walnut in place of the pecans.
Yes, you can cut it in half or alternatively use two pans and double the recipe.
Expert Tips for Making This Recipe for Pumpkin Pie Bars
- Add More Nuts: Top with candied or plain chopped walnuts or nuts. Use some good vanilla extract to enhance the flavor.
- Cookies: Crumble shortbread, snickerdoodles or ginger snap, cookies on top of the whipped cream for the pumpkin squares recipes.
- Caramel: A little drizzle of salted caramel on top is fabulous.
- Dietary consideration tip: Feel free to use a brown sugar substitute and fat free or sugar free whipped cream.
- Ground Cinnamon: Sprinkle some on top to garnish or try some ginger or cloves.. Powdered sugar works well too.
- Frosting: Cream Cheese frosting will enhance the square as well.
What to Serve with Pumpkin Bars
Did you try this recipe?
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Pumpkin Pie Bars
Ingredients
Crust:
- 1 1/4 cups flour
- 3/4 cups old fashioned oats
- 1/2 cup packed brown sugar
- 1/2 cup pecans, chopped
- 2/3 cup butter, melted
Filling:
- 30 oz pumpkin puree, 2 (15 oz) cans
- 28 oz sweetened condensed milk, 2 (14 oz) cans
- 4 eggs
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
Instructions
- Preheat oven to 350 degrees.
- Combine all of the crust ingredients in a large bowl. Mix until completely combined.
- Press into the bottom of a 10 inch x 15 inch rimmed baking sheet.
- Bake for 15 minutes or until crust turns a light golden color.
- Meanwhile, mix all of the filling ingredients together in a large bowl.
- Pour onto baked crust.
- Bake for 30-35 minutes or until a cake tester inserted into the center of filling comes out clean.
- Allow to cool and serve with whipped cream.
Video
Expert Tips
- Add More Nuts: Top with candied or plain chopped walnuts or nuts. Use some good vanilla extract to enhance the flavor.
- Cookies: Crumble shortbread, snickerdoodles or ginger snap, cookies on top of the whipped cream for the pumpkin squares recipes.
- Caramel: A little drizzle of salted caramel on top is fabulous.
- Dietary consideration tip: Feel free to use a brown sugar substitute and fat free or sugar free whipped cream.
- Ground Cinnamon: Sprinkle some on top to garnish or try some ginger or cloves.. Powdered sugar works well too.
- Frosting: Cream Cheese frosting will enhance the square as well.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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great – thank you so much! & thank you for the quick reply!
This looks great! But I have a question… Your printed recipe says to use a 10 x 15 pan, but your video says to use 9 x 13. Did you use less ingredients in the video to accomodate the smaller pan, or will the smaller pan just give you a heftier bar? Thank you!
Use the 10X15 inch pan. I usually do a smaller version for the video as it is easier to film.
Highly recommended! This is so delicious and really easy to make! Will surely make this again, thanks a lot for sharing your amazing recipe!
I love the idea of bars instead of a pie. So much easier to cut:)
Thanks, I think so too!
I’m so excited about that pie crust! Perfect for my gluten-free eaters! Thanks so much for sharing your delicious recipe.
Am I reading recipe right calls for 2-14oz. cans of condensed milk, and 2-15oz. cans of pumpkin?
Yes, that is correct.