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.
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.
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.
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.
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.
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.
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
Yes, they will be very similar to a pumpkin pie with a slightly sweeter crust.
Yes, you can double everything and make this in a 9x13 baking pan. You will need to add extra time to the baking.
These can be served either way. I prefer mine cold with some whip cream, but room temperature is also fine.
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
Pumpkin White Chocolate Chip Cookies
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Pecan Pumpkin Bars
Ingredients
Crust
- ½ cup (113.5 g) butter room temp
- ½ cup (110 g) brown sugar
- ¼ teaspoon (0.25 teaspoon) salt
- ¼ teaspoon (0.25 teaspoon) cinnamon
- 1¼ cups (156.25 g) all-purpose flour
Pumpkin Filling
- 15 ounce (425.24 g) can of pumpkin puree
- ⅓ cup (66.67 g) granulated sugar
- ⅓ cup (73.33 g) brown sugar
- 1 cup (256 g) evaporated milk
- 2 large eggs room temp
- 1 teaspoon vanilla
- ¼ teaspoon (0.25 teaspoon) salt
- 2½ teaspoon (2.5 teaspoon) pumpkin pie spice
Pecan Topping
- 1 cup (109 g) chopped pecans
- ⅓ cup (26.67 g) shredded coconut
- ½ cup (110 g) brown sugar
- 2 tablespoon flour
- 1½ teaspoon (1.5 teaspoon) cinnamon
- ¼ teaspoon (0.25 teaspoon) salt
- ¼ cup (56.75 g) 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.
Jessica
These were even better than I could have imagined!! I’ll be making them again for thanksgiving.
brooke
Yay! I'm so happy to hear that. They will be at my thanksgiving table also!
EC
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 💣
Joan Johnson
Can you substitute almond flour instead of regular?( Need GF)Thank you, Joan
brooke
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.
Nicole
These are delicious. May replace the pumpkin pie and pecan pie from now on.
Jen Snyder
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.
Helen
These were insanely good. Followed the recipe to a tee and they came out perfectly. I used Kerrygold grassfed (salted) butter which I think was what made them rich and over-the-top good. Can’t wait to make this for thanksgiving. Won’t have to bother making both pumpkin and pecan pies. This covers all bases.
Brooke Homec
Thank you so much!! And yay for one less thanksgiving dessert you'll have to make!
Linda
These look amazing! My family doesn't like coconut though. Is there any way to tweak the recipe and make them without it?
Brooke Homec
You can just leave it out, no problem!