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Home » Recipes » Brownies & Bars

Pecan Pumpkin Bars

October 13, 2022 by brooke 7 Comments

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Pecan pumpkin bars have a brown sugar shortbread crust, topped with a pumpkin pie filling and then a pecan crumble. A delicious pumpkin pie meets pecan bar dessert.

Pecan Pumpkin Bars cut into squares and on a cooling rack.

These pecan pumpkin bars are the perfect fall dessert full of warm spices, pumpkin and pecans. And they're perfect to make ahead of time, so you aren't left panicking before you're needing to serve them.

Some other favorite recipes of mine using pecans are my cinnamon streusel coffee cake, pecan chocolate chip cookies, or german chocolate cake.

a side view of pecan pumpkin bars with a bite taken out to see the texture inside.

WHY YOU WILL LOVE THESE

EASY TO MAKE: These are much easier to make than a pie, but yield all those same cozy flavors.

CAN BE MADE AHEAD: I love any kind of dessert that can be made a day in advance so I have less to worry about the day I want to serve something.

FALL FLAVORS: Pecans and pumpkin are such a good combination of warm fall flavors.

INGREDIENT NOTES

  • Brown Sugar: I love using dark brown sugar, as it has a richer flavor to it, but light brown will work great also.
  • Pumpkin: Make sure it is pumpkin puree and not pumpkin pie filling.
  • Pecans: Roughly chop your pecans so that they aren't too large. This will help with cutting when serving.
  • Coconut: I love having a little bit of coconut with pecans, but feel free to leave out if you don't like it.
pecan pumpkin bars still in the baking pan before cutting.

STEP BY STEP INSTRUCTIONS

MAKING THE CRUST.

STEP ONE: In a large mixing bowl fitted with the paddle attachment, mix butter, brown sugar, salt, cinnamon and flour. Mix at medium speed until thoroughly combined, about 2 minutes. It will look crumbly.

STEP TWO: Press crust mixture into the bottom of your prepared pan. Bake for 12-14 minutes, or until a light golden brown around the edges. Remove from oven and allow to cool slightly while making the pumpkin filling and topping.

crust before baking.
crust after baking.

MAKING THE PUMPKIN FILLING.

STEP THREE: In a large mixing bowl, mix together pumpkin puree, sugars, evaporated milk, eggs, vanilla, salt and pumpkin pie spice until completely combined. Set aside to make pecan filling.

pumpkin filling in bowl after being mixed together.
pumpkin filling in the pan.
pecan topping.

MAKING THE PECAN TOPPING.

STEP FOUR: In a small bowl mix together pecans, coconut, brown sugar, flour, cinnamon and salt. Add butter and mix together with a fork or your fingers and until all mixed together.

STEP FIVE: Pour pumpkin filling into cooled crust, top with pecan topping. Bake at 375 for 40-45 minutes or until it isn't wobbly in the middle. Allow to cool completely and then set in the fridge.

pecan pumpkin bars before baking.
pecan pumpkin bars after baking.

EXPERT BAKING TIPS

Make sure all your ingredients are room temperature before starting. This will help ensure that everything gets properly mixed together.

When mixing the pecan topping it can get a little messy, and some of the butter might clump up. Don't be afraid to work it in with your hands.

I prefer this after it's been sitting in the fridge for a whole day. I feel like all the flavors come through even more.

FAQ

Can these bars be made without the pecan topping?

Yes, they will be very similar to a pumpkin pie with a slightly sweeter crust.

Can this recipe be doubled?

Yes, you can double everything and make this in a 9x13 baking pan. You will need to add extra time to the baking.

Should I serve these cold or at room temperature?

These can be served either way. I prefer mine cold with some whip cream, but room temperature is also fine.

6 pecan pumpkin bars stacked in a tray.

STORING

Pecan pumpkin bars can be stored in an airtight container in the fridge for 4-5 days. The crust and topping will start to soften, but the flavor will still be great.

OTHER FALL RECIPES TO TRY

Dirty Chai Spice Cake

Apple Pie Cinnamon Rolls

Pumpkin White Chocolate Chip Cookies

aerial view of pecan pumpkin bars cut into squares with a bite missing.

For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do. 

And please make sure to leave a star review below!

Pecan Pumpkin Bars cut into squares and on a cooling rack.

Pecan Pumpkin Bars

brooke
Pecan pumpkin bars have a brown sugar shortbread crust, topped with a pumpkin pie filling and then a pecan crumble. A delicious pumpkin pie meets pecan bar dessert.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 53 mins
Course Dessert
Cuisine American
Servings 9
Calories 532 kcal

Ingredients
 
 

Crust

  • ½ cup butter room temp
  • ½ cup brown sugar
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • 1¼ cups all-purpose flour

Pumpkin Filling

  • 15 ounce can of pumpkin puree
  • ⅓ cup granulated sugar
  • ⅓ cup brown sugar
  • 1 cup evaporated milk
  • 2 large eggs room temp
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 2½ teaspoon pumpkin pie spice

Pecan Topping

  • 1 cup chopped pecans
  • ⅓ cup shredded coconut
  • ½ cup brown sugar
  • 2 tablespoon flour
  • 1½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ cup butter soft

Instructions
 

  • Preheat oven to 375. Spray an 8x8 baking ban with cooking spray and line with parchment paper.

Crust:

  • In a large mixing bowl fitted with the paddle attachment, mix butter, brown sugar, salt, cinnamon and flour. Mix at medium speed until thoroughly combined, about 2 minutes. It will look crumbly.
  • Press crust mixture into the bottom of your prepared pan. Bake for 12-14 minutes, or until a light golden brown around the edges. Remove from oven and allow to cool slightly while making the pumpkin filling and topping.

Pumpkin Filling:

  • In a large mixing bowl, mix together pumpkin puree, sugars, evaporated milk, eggs, vanilla, salt and pumpkin pie spice until completely combined. Set aside to make pecan filling.

Pecan Topping:

  • In a small bowl mix together pecans, coconut, brown sugar, flour, cinnamon and salt. Add butter and mix together with a fork or your fingers and until all mixed together.
  • Pour pumpkin filling into cooled crust, top with pecan topping. Bake at 375 for 40-45 minutes or until it isn't wobbly in the middle.
  • Allow to cool completely and then set in the fridge.

Nutrition

Calories: 532kcalCarbohydrates: 65gProtein: 7gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 90mgSodium: 382mgPotassium: 334mgFiber: 3gSugar: 46gVitamin A: 7964IUVitamin C: 3mgCalcium: 144mgIron: 3mg
Keyword pumpkin pecan bars, pumpkin pie pecan bars
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Jessica

    October 26, 2022 at 12:17 pm

    5 stars
    These were even better than I could have imagined!! I’ll be making them again for thanksgiving.

    Reply
    • brooke

      October 26, 2022 at 12:18 pm

      Yay! I'm so happy to hear that. They will be at my thanksgiving table also!

      Reply
  2. EC

    November 15, 2022 at 6:43 pm

    5 stars
    It was soooo good! Tried it today when I got home from work, should have paid closer attention to needing to bake longer when doubling! It.Was.Still.So.Delish. You and you’re recipes are 💣

    Reply
  3. Joan Johnson

    November 16, 2022 at 4:01 am

    Can you substitute almond flour instead of regular?( Need GF)Thank you, Joan

    Reply
    • brooke

      November 16, 2022 at 8:38 am

      I haven't tried it so I'm not sure. I'd probably go with an all-purpose GF flour instead, like king arthur or cup4cup.

      Reply
  4. Nicole

    November 29, 2022 at 7:25 am

    5 stars
    These are delicious. May replace the pumpkin pie and pecan pie from now on.

    Reply
  5. Jen Snyder

    November 29, 2022 at 4:11 pm

    5 stars
    Amazing- it will be the go to recipe at Thanksgiving. I love both pumpkin and pecan pie, but never want to choose and now I don't have to. Super easy and delicious.

    Reply

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Welcome to the SALTED sweets! I am a self-taught baker, dessert lover, and mom of three. My hope is to share my love language of sweet and simple baked goods with you.

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