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Pumpkin Pie Bars stacked on plate.
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4.94 from 31 votes

Easy Pumpkin Pie Bars

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!
Prep Time10 mins
Cook Time28 mins
Total Time38 mins
Course: Dessert
Cuisine: American
Keyword: pumpkin bars, pumpkin pie bars
Servings: 9 people
Calories: 145kcal
Author: Anna


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


  • 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.


Refrigerate leftovers in a covered container for up to 3 days.
For the best crumb topping, cool butter completely after melting. 


Calories: 145kcal | Carbohydrates: 12g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 146mg | Potassium: 51mg | Sugar: 11g | Vitamin A: 340IU | Calcium: 31mg | Iron: 0.2mg