Name: Pumpkin Pie Dessert Bars
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 12 Servings
Cuisine: American

From the Cook

1/4

Warning0 allergens identified

This recipe also lives on It is a Keeper. Show them some love by checking it out! 😊

Check out original post! 😊

Preheat oven to 350℉.

Combine all of the crust ingredients in a large bowl. Mix until completely combined.

Press into the bottom of a 10 inch x 15 inch rimmed baking sheet.

Bake for 15 minutes or until crust turns a light golden color.

Meanwhile, mix all of the filling ingredients together in a large bowl.

Pour onto baked crust.

Bake for 30-35 minutes or until a cake tester inserted into the center of filling comes out clean.

Allow to cool and serve with whipped cream.

0
Review & Earn

Level up & unlock free Premium by reviewing recipes!

My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Toast Your Oat-Pecan Crust 🥜
Before mixing with butter and brown sugar, lightly toast the oats and pecans in a dry skillet for 2-3 minutes to deepen their flavor and add a subtle nuttiness that elevates the entire bar.
Bloom Your Spices in Butter 🧈
Melt the butter and briefly warm your cinnamon, nutmeg, and ginger in it before mixing with the pumpkin filling—this releases their essential oils and creates a more complex, vibrant spice profile.
Don't Overmix the Filling ⚡
Stir the pumpkin-egg-condensed milk mixture just until combined; overmixing incorporates excess air that causes the filling to puff up and then sink, creating an uneven, less silky texture.
Pre-Bake Your Crust Layer 🍂
Bake the crust for 8-10 minutes at 350°F before adding the filling to prevent a soggy bottom and ensure a firm, structurally sound base for clean, slice-worthy bars.
Chill Before Cutting ❄️
Refrigerate the cooled bars for at least 4 hours (or overnight) before cutting—the cold allows the filling to fully set and makes slicing clean and neat without crumbling or smudging.