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Pumpkin Pie Bars Recipe

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Pumpkin Pie Bars are easy dessert bars made with canned pumpkin pie filling and from-scratch crust and topping, that’s made in one bowl. The cinnamon crumb topping is irresistible!

Crumb bars are my favorite dessert bars to make ( right next to cheesecake! ), starting with the sour cream bars, their lemon version and of course, the caramel apple bars that are pure indulgence!

pumpkin pie bars recipe a Pumpkin Pie Bars Recipe

These Pumpkin Pie Crumb Bars are a cross between pumpkin pie and my coffee cake with crumb topping. The creamy pumpkin filling pairs perfectly with buttery crust and topping. They make for a perfect no-fuss and low-key Thanksgiving dessert or just as a treat with a cup of coffee. I make them for almost all of our fall gatherings and holiday parties. Everyone loves them!

Ingredients:

  • butter
  • brown sugar
  • all-purpose flour
  • baking soda
  • baking powder
  • salt
  • cinnamon
  • cloves
  • pumpkin pie mix (in a can)
  • 1 egg
  • vanilla extract

Instructions:

My favorite part of making these Pumpkin Pie Bars is that the crust and the crumb topping are made from one mixture. It’s buttery with a perfect amount of cinnamon and cloves.

  • Simply mix all of the ingredients in a bowl, reserve about 3/4 cup of it for the topping and press the rest into the bottom of a parchment paper-lined baking pan.
  • The filling is super easy since we are using a canned pumpkin pie filling, not a puree. Add one egg and 1/2 teaspoon of vanilla, whisk until smooth and pour over the crust.
  • Sprinkle crumb topping over the filling and bake in the preheated oven for 28 to 32 minutes.
  • Let cool completely before cutting. You can also cool the bars completely and then refrigerate for up to 2 days or until ready to serve.

pumpkin pie bars recipe 3 Pumpkin Pie Bars Recipe

Storing

These pumpkin bars can be made ahead of time and refrigerated until ready to serve, up to 3 days. If you want to freeze them, wrap them tightly in saran wrap and place in a freezer-safe ziploc bag. Store in freezer for up to 3 months.

Any leftovers should be covered with saran wrap and stored in the fridge. Let them sit in the room temperature for 20 minutes before serving.

What if I don’t have pumpkin pie mix?

If you don’t have pumpkin pie mix on hand, mix pumpkin puree with 1/2 cup granulated sugar and 1.5 teaspoons of pumpkin pie spice mix.

pumpkin pie bars recipe 4 Pumpkin Pie Bars Recipe

Pumpkin pie mix vs pumpkin puree:

Recipes for pumpkin desserts call for either canned pumpkin puree or canned pumpkin pie mix. You should not substitute one for the other and here is why. Pumpkin puree is just that – clean pureed pumpkin without anything added. Pumpkin pie mix has spices, sugar and milk added and most of the time you only need to add eggs to it and it’s ready to be baked in a pie crust.

I bought a large can of pumpkin pie filling and used it to make this irresistible Pumpkin Cheesecake Dip. The rest was used to make these bars. If you are a huge fan of pumpkin desserts, go ahead and make both! You will love them!

More pumpkin recipes:

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

5 from 15 votes
pumpkin pie bars recipe a 150x150 Pumpkin Pie Bars Recipe
Print
Easy Pumpkin Pie Bars
Prep Time
10 mins
Cook Time
28 mins
Total Time
38 mins
 

Easy dessert bars made with canned pumpkin pie filling and from-scratch crust and topping, that's made in one bowl. The cinnamon crumb topping is irresistible!

Course: Dessert
Cuisine: American
Keyword: pumpkin bars, pumpkin pie bars
Servings: 9 people
Calories: 145 kcal
Author: Anna
Ingredients
for the crust and topping:
  • 1/2 c unsalted butter melted cooled to room temperature
  • 1/2 c light brown sugar
  • 1 and 1/2 c all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
for the filling:
  • 1 and 1/2 cups pumpkin pie mix from a can, not puree
  • 1 large egg
  • 1/2 tsp pure vanilla extract
US Customary - Metric
Instructions
  1. Prepare the 8" square pan by greasing the sides and the bottom. Line with parchment paper. Set aside.
  2. Preheat oven to 375 degrees F.
  3. In a medium mixing bowl, whisk together flour, brown sugar, soda, baking powder, cinnamon, cloves and salt.

  4. Add melted butter and mix until crumbly dough forms.

  5. Reserve about 3/4 c of the mixture for the topping.
  6. Press the remaining dough into prepared pan. Set aside.
  7. Place all filling ingredients in a large mixing bowl of a stand mixer and mix until all combined.
  8. Pour over crust.
  9. Sprinkle with the topping mixture.

  10. Bake for 28 to 32 minutes or until the topping is golden brown.

  11. Cool completely in pan. Cut into squares.
Recipe Notes

Refrigerate leftovers in a covered container for up to 3 days.

For the best crumb topping, cool butter completely after melting. 

Nutrition Facts
Easy Pumpkin Pie Bars
Amount Per Serving
Calories 145 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 45mg15%
Sodium 146mg6%
Potassium 51mg1%
Carbohydrates 12g4%
Sugar 11g12%
Vitamin A 340IU7%
Calcium 31mg3%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally published on October 23rd, 2017 and updated on September 7th, 2019.

Reader Interactions

Comments

  1. T. Marie says

    Hi!
    My husband and I LOVE these bars. I had picked up a can of the mix by mistake and what do you know, I wasn’t going to throw it out. I went on line to find a recipe to use for it. This is the one that came up. Like I said, these bars are just GREAT. We love them with a cup of tea or coffee in the mornings, also. Freeze very well too.
    Thank!
    T. Marie

    Reply

  2. Sarah says

    These were really good. I didn’t see that it said pumpkin pie filling so I thought that would be bland. I added a tsp of pumpkin pie spice and extra vanilla. I think I should have at least added a little salt. Do you have any suggestions when using plain pumpkin instead of the mix? That’s usually what I have on hand so I’d rather use it up. Thanks!

    Reply

  3. Patti says

    I have leftover pumpkin pie filling that I made from scratch will this work as is it do I need to add anything? I do not have vanilla flavoring in my filling.

    Reply

  4. Nicolas says

    I’ve made this twice now
    Love it!
    I used pastry flour
    And for the filling I used an entire can of pumpkin pie filling and added evaporated milk to it as well

    Reply

  5. Maria says

    Anna!!
    Thanks for this delicious dessert! Love it.

    I made it for a work function and I tripled the batch. Here’s the changes I made. A triple batch fit perfect in a 13 x 18 cookie sheet. Since I was tripling I used 1 1/2 cup all purpose flour, 2 cups whole wheat flour and 1 cup quick oats in the crust/topping dough.
    I also just used a 24 oz. can if purée with 4 eggs and brown sugar instead of white sugar to make the pumpkin purée substitution you taught.

    Drizzled with a cinnamon sugar glaze. (Mostly because it looks tan and pretty)

    Huge Hit!!! Thanks so much!

    Reply

      • Brandice says

        Very delicious. When it called for 1 1/2 cups of pumpkin pie mix I accidentally used all of the 1lbs 14 oz can lol. Still turned out very delicious. After storing in fridge in a container w/ lid they were very soft and moist but I just loved them even more!

        Reply

  8. Melissa McMillan says

    So easy to make and are very delicious. I did not have pumpkin pie in a can so used canned pumpkin and added the spices from the back of the can for pumpkin pie. Nice crunchy topping with a sweet smooth center. This will be replacing traditional pumpkin pie for me.

    Reply

  10. Angela says

    Made these yesterday for a family dinner; they were DELICIOUS! I do have a question though. The pie filling’s consistency was the same after baking as it was coming out of the can. Should the filling have ‘set’ like it does for regular pumpkin pie? Although I doubled the recipe for a 9 x 13 size, I followed it exactly. Any suggestions for having a little firmer filling?

    Reply

    • Anna says

      Hi Angela! I am so glad you enjoyed the bars! Thank you for trying my recipe! If you want the filling firmer, you can chill the bars in the fridge for an hour or so. Hope this helps!

      Reply

  12. VB says

    Girrrrrl! This recipe is wonderful! I doubled the recipe and made it in a 9×13 pan. I used pure pumpkin that I seasoned myself because that is what I had. I used real butter and viola! I also used the parchment paper which I don’t normally do. Cutting and clean up was a snap. Thank you for posting this recipe keeper!

    Reply

  13. Stephanie says

    Can I use gluten-free baking flour or almond flour instead of regular flour in the crust parts so everyone can enjoy?

    Reply

  20. Emily says

    Looking forward to pulling these out of the oven. I used pumpkin puree and added in some pumpkin pie spices as well as a little powdered sugar to make it a little more like a pumpkin pie filling. Also, I used a 10in round pan, so I doubled the crust/ topping recipe, but the regular amount of pumpkin filling was still enough to cover the whole pan! This recipe was so easy, I can’t wait to try them!

    Reply

  24. Lisa Nolan says

    I couldn’t find anything but pure pumpkin, which I used. All the different brands said pure pumpkin. I made them for some friends today……hope they tasted OK. They sure looked and smelled great!

    Reply

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