Print

Irresistibly Creamy Pumpkin Pie Bars You Need to Try This Fall

Irresistibly Creamy Pumpkin Pie Bars You Need to Try This Fall - Featured Image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make delicious Pumpkin Pie Bars. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 1/2 cups all-purpose flour (or whole wheat pastry flour for a nuttier flavor)
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, cold and cubed
  • 1 large egg, room temperature
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup packed light brown sugar
  • 1/2 cup heavy cream or full-fat coconut milk (for a dairy-free option)
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves (optional, but adds lovely depth)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • Pinch of salt

If you don’t have all the traditional warming spices on hand, a simple pumpkin pie spice blend (about 2 teaspoons) works beautifully, just like Mama Lu’s touch of a “pinch of this and a dash of that.”

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a large bowl, whisk together the flour, sugar, salt, and baking powder. This dry mix will be the foundation for your crust and part of the filling’s structure.
  3. Add the cold, cubed butter to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until it resembles coarse crumbs — about the size of small peas. This step reminds me of Mama Lu’s hands, always strong but gentle, mixing dough until it’s just right.
  4. Press about two-thirds of this crumbly mixture firmly into the bottom of your prepared pan to form a crust. Don’t rush this — a good crust is the backbone of these bars, just like the sturdy frame of that old farmhouse kitchen table.
  5. Bake the crust for 15 minutes, or until it’s set and just starting to turn golden. Let it cool slightly while you prepare the filling.
  6. In a medium bowl, whisk together the pumpkin puree, brown sugar, heavy cream, egg, vanilla extract, and all the spices until smooth and well combined. This is where the magic happens — the filling should be silky, fragrant, and full of promise.
  7. Sprinkle the remaining crumb mixture evenly over the pumpkin filling. This layered effect gives the bars a lovely texture contrast — soft pumpkin tucked between tender crust and crunchy topping.
  8. Bake for another 35-40 minutes, or until the filling is set and the topping is golden brown. You want the center to be firm to the touch, not wobbly, but still moist and luscious.
  9. Remove from oven and let the bars cool completely in the pan. I find chilling them in the fridge for at least an hour helps with slicing clean squares, just like Mama Lu’s advice on letting biscuits rest before serving.
  10. Use the parchment paper overhang to gently lift the bars out of the pan. Slice into 12 squares and serve.

Find it online: https://claracooking.com/pumpkin-pie-bars/