Pumpkin pie is the fall MVP, but let’s be real—who has time to fuss with pie crusts and water baths? Enter pumpkin pie bars: all the cozy, spiced goodness of pie, but in a grab-and-go square that’s way easier to whip up. Whether you’re hosting a Friendsgiving, sneaking a treat during a Netflix binge, or just craving that autumn vibe, these nine recipes are your ticket to pumpkin perfection. They’re beginner-friendly, packed with flavor, and so good you’ll wonder why you ever bothered with a pie tin. Ready to bake up some fall magic? Here’s the lineup!
1. Classic Pumpkin Pie Bars
Who doesn’t love the OG pumpkin pie flavor in a portable form? These bars are like biting into fall itself—creamy, spiced, and oh-so-comforting.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsalted butter, melted
- ¼ cup brown sugar
- 1 can (15 oz) pumpkin puree
- ¾ cup sweetened condensed milk
- 2 large eggs
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp cloves
- Pinch of salt
Step-by-Step Instructions
- Preheat your oven to 350°F and line an 8×8 baking dish with parchment paper.
- Mix flour, melted butter, and brown sugar in a bowl until crumbly. Press into the dish to form a crust.
- Bake the crust for 10 minutes until golden.
- Whisk pumpkin puree, condensed milk, eggs, cinnamon, nutmeg, ginger, cloves, and salt until smooth.
- Pour the pumpkin mix over the crust and bake for 35–40 minutes until set.
- Cool, chill for 2 hours, then slice into squares.
Why You’ll Love It
These bars are the ultimate no-fuss dessert—same pumpkin pie vibes, zero pie drama. I made these for a potluck once, and they vanished before I could snag a second piece. Pro tip: top with whipped cream for extra decadence.
2. Pecan-Crusted Pumpkin Pie Bars
Want a little crunch with your creamy pumpkin fix? These pecan-topped bars are like a pie and a pecan bar had a delicious baby.
Ingredients
- 1 cup graham cracker crumbs
- ½ cup chopped pecans
- ½ cup unsalted butter, melted
- 1 can (15 oz) pumpkin puree
- ½ cup heavy cream
- ⅔ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- Pinch of salt
Step-by-Step Instructions
- Preheat oven to 350°F and grease a 9×9 baking pan.
- Combine graham cracker crumbs, pecans, and melted butter. Press into the pan to form a crust.
- Bake crust for 8 minutes, then let it cool slightly.
- Blend pumpkin puree, heavy cream, brown sugar, eggs, vanilla, pumpkin pie spice, and salt.
- Pour over the crust and bake for 40 minutes until the center is set.
- Cool completely before cutting into bars.
Why You’ll Love It
The pecan crust adds a nutty crunch that makes these bars dangerously addictive. I tried swapping pecans for walnuts once—big mistake; stick with pecans for that perfect toasty vibe.
3. Chocolate Swirl Pumpkin Pie Bars
Chocolate and pumpkin? Yes, please! These bars are for anyone who thinks dessert should feel like a party.
Ingredients
- 1 ½ cups crushed gingersnap cookies
- ⅓ cup unsalted butter, melted
- 1 can (15 oz) pumpkin puree
- ¾ cup evaporated milk
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp cinnamon
- ½ tsp allspice
- ½ cup semi-sweet chocolate chips, melted
Step-by-Step Instructions
- Preheat oven to 350°F and line an 8×8 pan with parchment.
- Mix gingersnap crumbs and melted butter, then press into the pan for the crust.
- Bake crust for 7 minutes, then cool slightly.
- Whisk pumpkin puree, evaporated milk, sugar, eggs, cinnamon, and allspice until smooth.
- Pour into the crust, then drizzle melted chocolate on top and swirl with a toothpick.
- Bake for 35–40 minutes until just set. Chill before slicing.
Why You’ll Love It
The gingersnap crust and chocolate swirl make these bars feel fancy without any extra work. I brought these to a book club, and let’s just say they stole the show from the actual book.
4. Gluten-Free Pumpkin Pie Bars
Craving pumpkin but dodging gluten? These bars deliver all the fall flavor without the wheat.
Ingredients
- 1 cup almond flour
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 1 can (15 oz) pumpkin puree
- ½ cup coconut milk
- ⅓ cup brown sugar
- 2 large eggs
- 1 tsp pumpkin pie spice
- ½ tsp vanilla extract
Step-by-Step Instructions
- Preheat oven to 350°F and line an 8×8 pan with parchment.
- Mix almond flour, coconut oil, and maple syrup to form a doughy crust. Press into the pan.
- Bake crust for 10 minutes until lightly golden.
- Blend pumpkin puree, coconut milk, brown sugar, eggs, pumpkin pie spice, and vanilla.
- Pour over crust and bake for 35–40 minutes until set.
- Cool and chill for 2 hours before cutting.
Why You’ll Love It
These bars are so creamy you won’t miss the gluten one bit. I made these for a gluten-free friend, and now she demands them every fall. Bonus: they’re naturally sweetened!
5. Vegan Pumpkin Pie Bars
No dairy, no eggs, no problem! These vegan bars are so good, even non-vegans will fight for the last piece.
Ingredients
- 1 ½ cups crushed vegan graham crackers
- ⅓ cup coconut oil, melted
- 1 can (15 oz) pumpkin puree
- ¾ cup coconut cream
- ½ cup maple syrup
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- 1 tbsp cornstarch
Step-by-Step Instructions
- Preheat oven to 350°F and grease an 8×8 pan.
- Mix vegan graham cracker crumbs and coconut oil, then press into the pan for a crust.
- Bake crust for 8 minutes, then cool slightly.
- Blend pumpkin puree, coconut cream, maple syrup, cinnamon, nutmeg, ginger, and cornstarch until smooth.
- Pour over crust and bake for 40 minutes until firm.
- Chill for 3 hours before slicing.
Why You’ll Love It
These bars are rich, creamy, and totally plant-based. I swapped coconut cream for almond milk once—don’t do it; the texture was way off. Stick with the coconut cream for that pie-like vibe.
6. Streusel-Topped Pumpkin Pie Bars
Love a crumbly topping? These bars pair creamy pumpkin with a buttery streusel that’s pure heaven.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsalted butter, melted
- ¼ cup brown sugar
- 1 can (15 oz) pumpkin puree
- ¾ cup evaporated milk
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp pumpkin pie spice
- ½ cup oats
- ¼ cup chopped walnuts
Step-by-Step Instructions
- Preheat oven to 350°F and line a 9×9 pan with parchment.
- Mix flour, half the butter, and brown sugar for the crust. Press into the pan and bake for 10 minutes.
- Whisk pumpkin puree, evaporated milk, granulated sugar, eggs, and pumpkin pie spice.
- Pour over crust. Mix oats, walnuts, remaining butter, and a pinch of sugar for streusel.
- Sprinkle streusel on top and bake for 40–45 minutes.
- Cool and slice into bars.
Why You’ll Love It
The streusel topping adds a crunchy contrast that makes these bars irresistible. I ate half the pan in one sitting once—don’t judge me, they’re that good.
7. Maple Pumpkin Pie Bars
Maple syrup takes these bars to a whole new level of cozy. Perfect for those crisp fall evenings.
Ingredients
- 1 ½ cups crushed shortbread cookies
- ⅓ cup unsalted butter, melted
- 1 can (15 oz) pumpkin puree
- ½ cup heavy cream
- ⅓ cup maple syrup
- ⅓ cup brown sugar
- 2 large eggs
- 1 tsp cinnamon
- ½ tsp vanilla extract
Step-by-Step Instructions
- Preheat oven to 350°F and grease an 8×8 pan.
- Mix shortbread crumbs and butter, then press into the pan for a crust.
- Bake crust for 7 minutes, then cool slightly.
- Blend pumpkin puree, heavy cream, maple syrup, brown sugar, eggs, cinnamon, and vanilla.
- Pour over crust and bake for 35–40 minutes until set.
- Chill for 2 hours before cutting.
Why You’ll Love It
The maple syrup adds a warm, caramel-like sweetness that screams fall. These are my go-to when I want to impress without breaking a sweat. Serve with a drizzle of extra maple syrup for max yum.
8. Oatmeal Pumpkin Pie Bars
Part breakfast, part dessert—these bars are your excuse to eat pumpkin pie all day long.
Ingredients
- 1 cup rolled oats
- ¾ cup all-purpose flour
- ½ cup unsalted butter, melted
- ¼ cup brown sugar
- 1 can (15 oz) pumpkin puree
- ½ cup milk
- ⅓ cup honey
- 2 large eggs
- 1 tsp pumpkin pie spice
Step-by-Step Instructions
- Preheat oven to 350°F and line an 8×8 pan with parchment.
- Mix oats, flour, butter, and brown sugar. Reserve ½ cup for topping, press the rest into the pan.
- Bake crust for 10 minutes.
- Whisk pumpkin puree, milk, honey, eggs, and pumpkin pie spice.
- Pour over crust, sprinkle with reserved oat mix, and bake for 40 minutes.
- Cool and slice into bars.
Why You’ll Love It
These bars are like a hug from your favorite sweater—cozy and satisfying. I sneak one for breakfast sometimes, and I’m not even sorry. They’re healthy-ish, right? 😉
9. Spiced Chai Pumpkin Pie Bars
Chai spices and pumpkin are a match made in heaven. These bars are your new fall obsession.
Ingredients
- 1 ½ cups crushed vanilla wafers
- ⅓ cup unsalted butter, melted
- 1 can (15 oz) pumpkin puree
- ¾ cup sweetened condensed milk
- ½ cup brown sugar
- 2 large eggs
- 1 tsp chai spice blend (or mix of cardamom, cinnamon, ginger, cloves)
- ½ tsp vanilla extract
Step-by-Step Instructions
- Preheat oven to 350°F and grease a 9×9 pan.
- Mix vanilla wafer crumbs and butter, then press into the pan for a crust.
- Bake crust for 8 minutes, then cool slightly.
- Blend pumpkin puree, condensed milk, brown sugar, eggs, chai spice, and vanilla.
- Pour over crust and bake for 35–40 minutes until set.
- Chill for 2 hours before slicing.
Why You’ll Love It
The chai spice gives these bars a warm, exotic twist that’s pure magic. I made these for a fall party, and people wouldn’t stop asking for the recipe. Pair with a chai latte for ultimate cozy vibes.
Related Recipes:
- 7 Homemade Pumpkin Butter Recipes You’ll Want to Spread on Everything
- 10 No-Bake Pumpkin Protein Balls You Can Meal Prep Today
- 8 Irresistible Pumpkin Waffle Ideas to Sweeten Your Fall Mornings
- 7 Pumpkin Scone Recipes Perfect for Cozy Fall Baking
Wrap-Up: Your Fall Dessert Game Just Leveled Up
There you have it—nine pumpkin pie bar recipes that are easier than pie and twice as fun. From classic creamy bars to chai-spiced stunners, there’s something here for every pumpkin lover. The best part? They’re all low-effort, high-reward, and perfect for sharing (or hoarding, no judgment). So grab your pumpkin puree, crank up that oven, and get baking. Which one are you trying first?
