Easy Pumpkin Pie Bars

My kids and I look forward to fall and winter so we can enjoy so many of these favorite pumpkin recipes. But the first one I always make is these pumpkin pie bars, which have been a staple on my Thanksgiving table for years. These bars offer all the cozy flavors of traditional pumpkin pie, but in the convenience of a handheld dessert that’s so fast and simple to make.

Recipe Highlights

Quick and easy: With no need to make and roll out dough for pie crust, these bars require just 15 minutes of prep time. With a sweet spiced crumble layer on top, they’re just as satisfying as a slice of pie, but so much faster and easier to make. 

Full can of pumpkin: These pie bars call for a full can of pumpkin, so they’re loaded with pumpkin pie flavor and I appreciate not having leftover canned pumpkin to store for another use. 

Special diet-friendly: I’ve tested these bars with both regular and gluten-free flour, and there’s virtually no difference. They’re also nut free, vegetarian, and dairy free, since they’re made without any evaporated milk or heavy cream like other pie bars are.

Great textures: The crumble is layered on both the top and bottom of the bars, providing the perfect contrast to the soft, creamy sweet pumpkin filling.

Ingredient Spotlights

These are a few of the key ingredients for my easy pumpkin pie bars:

• Rolled oats: Not only are oats nutritious and provide a boost of fiber, but they’re also perfect for creating a crumbly topping in this recipe. I don’t recommend using steel-cut or quick oats for these bars, as the texture won’t be the same. Though oats are naturally gluten free, when serving someone with a gluten intolerance (like me and one of my boys), I always look for certified gluten-free oats.
• Brown sugar: I use brown sugar instead of granulated sugar in both the crumble and the filling to add sweetness while keeping the bars moist and infusing them with a subtle molasses taste. Both light and dark brown sugar work.
• Pumpkin puree: I use canned pumpkin puree for an easy option, double-checking that the can says pure pumpkin puree and not pumpkin pie filling, the latter of which has added sweetener. Not only does pure pumpkin create a bolder pumpkin flavor, but it also provides some fiber and vitamin A.

Find the ingredient list with exact measurements in the recipe card below.

How to Make Pumpkin Pie Bars

One of my favorite things about this pumpkin pie bar recipe is that it doesn’t require any fancy equipment like a food processor or stand mixer. As a result, it’s a fast and fun dessert to make. Here’s an overview of the process:

1. Create the crumble: Stir all the ingredients except the butter in a mixing bowl. Then, use a pastry blender (or two knives) to cut the butter until a crumbly dough forms.
2. Layer: Spread part of the crumble in an even layer in the bottom of a prepared baking dish, pressing it down firmly.
3. Prepare the filling: In a separate large bowl, whisk the filling ingredients until smooth.
4. Bake: Pour the filling over the crust. Then, sprinkle the remaining crumble evenly on top. Bake in the preheated oven just until the center is set and the top is slightly golden brown. I always use my fingers to test for doneness. If the center is slightly firm and doesn’t jiggle like pumpkin cheesecake bars, I know the baking time was long enough and the bars are done.
5. Serve: Let the pumpkin pie bars cool completely in the baking pan. Then, slice into bars, and enjoy.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.