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!
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.
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 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:
- My must-try Homemade Pumpkin Pie Spice Mix
- Pumpkin Lush Dessert Bars
- Skinny Pumpkin Spice Latte
- Pumpkin Cheesecake Dip
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! 😀
Easy Pumpkin Pie Bars
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
Instructions
- Prepare the 8" square pan by greasing the sides and the bottom. Line with parchment paper. Set aside.
- Preheat oven to 375 degrees F.
- In a medium mixing bowl, whisk together flour, brown sugar, soda, baking powder, cinnamon, cloves and salt.
- Add melted butter and mix until crumbly dough forms.
- Reserve about 3/4 c of the mixture for the topping.
- Press the remaining dough into prepared pan. Set aside.
- Place all filling ingredients in a large mixing bowl of a stand mixer and mix until all combined.
- Pour over crust.
- Sprinkle with the topping mixture.
- Bake for 28 to 32 minutes or until the topping is golden brown.
- Cool completely in pan. Cut into squares.
Notes
Nutrition
This recipe was originally published on October 23rd, 2017 and updated on September 7th, 2019.
LR says
I had some leftover pumpkin pie mix from Pie Academy's Maple-Pumpkin Pie. I used the recipes to make the bars, and OH MY GOSH. This is now a family favourite!
Thank you for the easy-to-follow recipe!
kelley geiger says
These bars are baking at the moment. So excited to see how they turn out. I made a pumpkin purée with a sugar pie pumpkin:).
Jane says
Big success this Thanksgiving. My guests liked this better than pumpkin pie. I did add a half cup evaporated milk to the pumpkin mix and used 1 1/2 eggs to bind it. I added a cup of roughly chopped pecans to the the top crust before baking. So we had the taste of two TG pies (pumpkin and pecan) in one yummy dessert. Serve with cool whip.
Hita says
Excellent recipe
Christene says
Great recipe! Easy and fast and SUPER YUMMY! I did add 3-4 Tbsps of crushed hard gingersnap cookie to the crumb mixture as suggested by other reviewers and I liked it. I would not melt the butter - just use softened butter.
Anna says
Thank you for giving my recipe a try, Christene!
B.G. says
Yep, better and easier than pumpkin pie! These bars were a major hit!
Anna says
That's fantastic! Thank you for making my recipe!
Beth says
Hello!
These look scrumptious! I am planning on baking them this weekend for a family get-together. If I want to double the recipe in a 9x13 pan, should I adjust the baking time? Thanks so much for posting such a fun and easy fall dessert!
Teresa says
I took this to a family get together and it was a big hit! Very easy to make and very very good! Would highly recommend it
Anna says
Thank you so much, Teresa! I am so glad the bars were a hit!
Bun says
I accidentally bought pumpkin pie filling instead of pumpkin purée. I decided to try to find another use for this big can. Am I ever glad I did. I’m pretty picky and this was an absolutely amazing recipe. Illl definitely make it again 🤩
Anna says
I am so glad the bars were a hit! Thank you for making my recipe!
Jane Davis says
These pumpkin bars are easy to make and fool proof for anyone looking for a delicious but simple recipe! I've made them twice and they've been a hit both times! Thank you. ❤️
Anna says
Hi Jane! I am so glad the pie bars were a hit! Thank you for making my recipe!
Gail says
Doubled this (used the whole 30oz can of Pumpkin pie mix… it was pretty moist…served it warm) and took it to a church dinner. No leftovers and requests to bring it next time!
Anna says
Wonderful! Thank you for making my recipe, Gail!
Madeleine says
This recipe is quick and easy. I've made these twice now, and they are delicious! I found it easier to use a pastry cutter to add the melted, cooled butter in order to make the crumbly dough, and I checked doneness with a knife coming out clean in the center.
Anna says
Thank you for making my recipe, Madeleine! I am so glad the bars are a hit!
Nicole says
Can you use salted butter? I never have unsalted on hand.
Beth Osborne says
Many of my family members do not like traditional pumpkin pie, so I thought I'd try these Pumpkin Pie Bars and it was a hit! I was lucky to get one piece of it. My daughter who is one of the family members not crazy about pumpkin pie loved it and wanted the recipe. Very easy and uses ingredients most people already have on hand.
Anna says
I am so happy to know the pie bars were a hit! Thank you for making my recipe, Beth!
Amber B says
Super easy to make!
I was wondering if I should keep it at room temperature or refrigerate? I am serving it in five hours. Thanks!
Lynn says
I made this recipe with salted butter and omitted the salt. Everyone loved it. I had googled how much to reduce salt if you use salted butter and in place of sweet butter, and it was 1/4 t. per stick of butter, the exact amount of butter and salt in this recipe.
Jean says
Can i bake the crust before i add the filling?
Annette Guerino says
I was wondering if dairy-free butter would work in place of regular butter
Cheryle says
These Pumpkin Pie Bars are absolutely delicious!
I used Bob's Redmill 1 to 1 Baking Flour Gluten Free.
I doubled the recipe and cooked it for almost another 20 minutes in a 13x9 pan.
I highly recommend.
Kee says
I’m planning on using the same flour. So glad to know it worked!
Patricia says
I was hoping to make a GF version too so good to know Bob's GF flour works well however, my can of E.D. Smith pumpkin pie filling is not gluten free 🙁
Shelby says
Yummy! Planning to make these for Thanksgiving so tried a practice run today. I followed the recipe exactly and the flavor was great, but aesthetically and texture wise, mine don’t look exactly like the picture here. Mine came out taller and more powdery on top. I think next time I’m going to use an extra stick of butter to get more of a crumble on top and use a slightly larger pan to get a flatter bar and more even ratio of pumpkin to crumble.
Anna says
Hi Shelby! If the crumb top looks powdery, then you might have used too much flour. It should resemble coarse crumbs. I recommend fluffing the flour in the container first, then spoon into a measuring cup, level off the top, and use in the recipe. The dough should stick together pretty well to form crumbs and be easily pressed to the bottom for the crust, not be powdery. I do not recommend adding another stick of butter. That will change the ratios of ingredients and the result will be different from my recipe. I hope this helps!
Sarah K says
I loved these even more than pumpkin pie! Might double next time and bake in 8x13 pan!
Jan says
Made this today! My husband and I love pumpkin anything so this was worth a try and we loved it. So easy to make! Definitely a keeper!
Anna says
I am so glad the bars were a hit! Thank you, Jan!
Hilary says
Instead of brown sugar has anyone used coconut sugar or maple syrup instead of brown sugar? Oat flour instead of all purpose?
Anna says
Hi Hilary! If you change ingredients, I can't guarantee the result.
Christina says
These bars are delicious... a family favorite! I've made them multiple times. Once, I substituted oat flour for the crust, coconut oil for half the butter, and used half the sugar in the crust. As always, I used plain pumpkin puree with added spices and sugar (subbed with maple syrup this time). The filling was still delicious, but the crust was a little sandy to taste and did not crumb well. My niece, who's never had the original, enjoyed them. But I was disappointed and decided it's worth it to use the original ingredients each time!
Tamie T says
Love these. I adhered to the recipe with one exception and I never so that because I want to review the recipe as is however someone mentioned adding a tbs of ginger snap crumbs andi went for it.
These bars were simple and taste amazing! I needed something portable for my buddy to take in his lunch on a rig where they are building a dam on the river. I'm doing his meal pep as he hasn't bought a stove for his home yet! Can't wait to get his feedback. I'm doing the pineapple coconut ones tomorrow.
Lori says
Delicious and super easy to make. I added 2 heaping tablespoons of gingersnap cookie crumbs for the crust/topping and it have a really nice pop to the spices. Will make these again and will definitely share this recipe!
Juli says
Love this recipe!! I think I like it better than pumpkin pie! So so good! Thanks for sharing!
Amy says
I used a can of the pumpkin pie filling and mixed exactly as you stated and it came out with the pumpkin layer being much thicker than is shown in your photo. I did just use the whole can, was that too much maybe? They are DELICIOUS and I LOVE them but it's not exactly a "bar" like yours are.
Anna says
Hi Amy! Yes, the whole can is too much. You need 1 and 1/2 cups of the filling, as it's stated in the recipe box, ingredients section.
Amy says
Ah ok. Still delicious though. 🙂
Merri says
Super easy to throw together and delicious. I whipped some cream cheese with some vanilla, sugar and a little evaporated milk, for another layer and it rocked! Great fresh or from the freezer. Definitely my quick "Go To' dessert from now on.
Anna says
I am so glad! Thank you so much, Merri!
Robyn says
Can you share those exact measurements for that add in?
Linda leewhy says
This was absolutely perfect. My sister and I were trying to find a fall inspired dessert for Thanksgiving that we thought everyone could enjoy. After hours of searching, we stumbled upon these pumpkin pie bars. Lemme tell ya.. we bought a big can of pumpkin pie mix thinking that we would probably only use half of it, but everyone loved it so much we had to make a second batch! My dad, who is a diabetic, hates sweets, absolutely loved this. It was just the perfect amount of sweetness. Me, who doesn't even like pumpkin, loved this! My sister requested it again for Christmas. This was such a simple and amazing recipe . Pair it with vanilla ice cream, some pumpkin spice powder and whipped cream to make it extra 😋 don't forget the tea!
Anna says
Hi Linda! I am so glad you found this recipe, made it and love it! Thank you so much!
Jennifer Price says
This was one of the easiest recipes. My husband is not a sweet fan. Even he tried it and raved over it.
Jill says
Can these be kept at room temp for several days or do they need to be refrigerated?
Kamila says
Superrr simple to make and really good too. The dough was super simple and honestly was my favorite part, it was kind of crunchy and just so good. I didn’t read the directions carefully and didn’t realize this was for a 8x8 in pan, and I only had the standard 9x13, so I just ended up only using like half of the pan but it worked out just fine. A double portion would be just fine for the 9 x 13 in pan, I’m planning on making it again soon!!
Evelyn says
Thank you, I was wondering if this would work! 🤗❤
Amy says
Has anyone tried this recipe using gluten-free all purpose flour?
Lisa says
I used gluten free flour and it was sooo good!!!
Laura says
This dessert is delicious! Easy to whip up with no fuss. I've found a new favorite!
Anna says
Thank you so much, Laura!
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
Anna says
I am so glad! Thank you so much for making my recipe and for the comment, T.Marie!
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!
Sue says
I had the same. They said to add 11/2 tsp of pumpkin pie spice and a 1/2 cup sugar
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.
Chrissy says
I used left over from scratch pumpkin pie filling for these bars. It shouldn't make a difference if it's from scratch or canned
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
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!
Anna says
Hi Maria! I love how you adapted the recipe. I am so glad it was a hit! Thank you so much for trying it!
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!
Amelia says
Can I use self rising flour?
Sherri says
This was so easy and so delicious! Definitely saved to my favorites
Anna says
Yay! Thank you, Sherri!
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.
Anna says
Hi Melissa! That's fantastic! I am so glad you love the bars! Yay!
Briana White says
Wow! This is super yummy!!! Especially topped with whipped cream!
Anna says
Thank you, Briana! I love that you topped the bars with whipped cream!
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?
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!
Janna says
Can these be frozen??
VB says
Girrrrrl! This recipe is wonderful! I doubled the recipe and made it in a 9x13 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!
Anna says
Yay! That's fantastic! I am so glad you love it! Thanks so much for trying my recipe!
Stephanie says
Can I use gluten-free baking flour or almond flour instead of regular flour in the crust parts so everyone can enjoy?
Anna says
Hi Stephanie! I did not test this recipe with GF or almond flour. Sorry!
Jamie says
I made this with Bob‘s Red Mill Gluten Free 1 to 1 Baking Flour yesterday and it turned out perfectly! No modifications to the recipe other than type of flour!
Neena says
Made these for my coworkers and they loved them!!!
Krissy Allori says
I love pumpkin pie! I can't wait to try it
Anna says
Thank you, Krissy!
Beth Pierce says
What a tasty treat for the fall! Looking forward to enjoying these all season long!
Anna says
Thanks, Beth!
Lauren Kelly says
These look so incredible! All of my kids love pumpkin recipes so I will be making these ASAP!
Anna says
I hope they are a hit! Thanks, Lauren!
tricia says
Would canned pumpkin pie filling work, instead of puree?
Anna says
Hi Tricia! This recipe calls for canned pumpkin pie filling so you are good to go!
Eden says
These were fantastic!! I am so excited about everything pumpkin... can't wait to make these again!
Anna says
Thank you so much, Eden! I am so glad they were a hit!
Kimberly says
Absolutely mouthwatering, these need to become an annual staple!
Anna says
Thank you so much, Kimberly!
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!
Anna says
Hi Emily! Thank you for trying my recipe. I hope you love the bars! Let me know what you think once they are done. 😀
Vanessa says
Thanks for sharing! Any favorite pumpkin puree brand?
Cheryl says
Can they be frozen?
Lisa says
These look wonderful! What size pan did you use, and what temp did you bake them? Thanks!
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!
Anna@CrunchyCreamySweet says
Hi Lisa! Thank you for trying my recipe. As I explained in the post, pumpkin pie mix already has spices so if you are using a pumpkin puree, you will need to add at least a teaspoon of pumpkin pie mix. You can find the recipe on my blog, here: https://www.crunchycreamysweet.com/homemade-pumpkin-pie-spice/ I hope this helps! Have a beautiful day!
Karen says
These bars look AMAZING Anna!! I love the crumble! Fall treats are the best.
Anna@CrunchyCreamySweet says
Thanks, Karen!
Sues says
Mmm I'd so much rather have one of these (or 10) than a slice of pumpkin pie! They look delicious!!