These Pumpkin Pie Bars are perfectly creamy, packed to the brim with holiday flavor, and built on a buttery shortbread crust that dreams are made of. Then — oh yes — THEN we take things completely over the top with the most insane caramelized pecan topping. These bars are not just good…they’re “hide-them-in-the-back-of-the-fridge-so-no-one-else-finds-them” good.

But seriously, these are so good. Ridiculously good.
Buttery shortbread crust, caramelized pecan topping, and perfectly creamy pumpkin pie filling… what more can you ask for? I can't think of anything. These are it.

And don’t even worry, guys — these pumpkin pie bars are easy to make. I just remade these the other night, and they’re currently in my fridge calling my name while I’m trying to write this post like a responsible adult.

So being easy is both good and bad… good because you can whip them up in no time, bad because now I’m about to eat half a tray of these pumpkin pie bars. My waistline does not appreciate it.

If you're just looking for plain old pumpkin pie, check out this awesome Pumpkin Pie recipe from Live Well Bake Often.

Why This Recipe Works

Everything tastes better in bar form… I don’t make the rules. I just follow them.
The shortbread crust adds a rich, buttery component to the bars — and it’s SO easy to make.
The caramel pecan topping is drool-worthy. Like, honestly…it might be the best part.
The pumpkin filling has the perfect mix of fresh pumpkin flavor and warm fall spices.

Jump to:

Why This Recipe Works
What is My Take on Pumpkin Pie Bars with Shortbread Crust
Make it a Meal
Easy Side Dishes
The Ingredients
Step By Step Instructions
Expert Tips
Common Questions
All the Best Pumpkin Recipes!!
Favorite Fall Desserts
Recipe
💬 Comments

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

By submitting this form, you consent to receive emails from Went Here 8 This.

What is My Take on Pumpkin Pie Bars with Shortbread Crust

These bars are like the lovechild of pumpkin pie and pecan pie — and they inherited everyone’s best qualities. You get creamy, silky, cinnamon-spiced filling… plus that crunchy, buttery, caramel-pecan crown. I mean, HELLO.

They slice beautifully, bake evenly, chill like a dream, and make you feel like a full-on holiday baking rockstar with surprisingly little effort. What’s not to adore?

Make it a Meal

Serve these Pumpkin Pie Bars after a warm holiday dinner or cozy fall Sunday feast. They go especially well with:

Slow roasted meats
Cozy soups
Creamy mashed potatoes
Anything involving butter (which is…everything I love)

Easy Side Dishes

Try pairing these bars with:

A piping hot cup of coffee or spiced tea
Easy Cranberry Orange Chutney Recipe
Whipped cream
Vanilla ice cream

side view of 3 pumpkin pie bars on a plate

The Ingredients

The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.

First things first, I use fresh Pumpkin Puree, which is super easy to make in the slow cooker. If you don't feel like making fresh pumpkin puree (it's super easy I promise) canned pumpkin will work just as well. Just make sure it's not pumpkin pie filling!

Buy the ingredients at the grocery store, or order them through the below Amazon links if you don't feel like strolling up and down the aisles (affiliate links):

Step By Step Instructions

Shortbread Crust:

Step1: Preheat oven to 350 degrees. Combine ingredients in a food processor, adding butter one piece at a time until a dry dough forms. (you can also cut in butter with a fork). Be careful not to over mix. The dough should be crumbly.

Dough spread on parchment paper in a square pan

Step2: Press Shortbread Crust dough into an 8x8 parchment lined baking dish. Bake for 12 minutes. Let rest 3 minutes before pouring the pumpkin pie filling on top.

Pumpkin Pie Filling:

Step1: Combine all ingredients in a bowl and mix well, ensuring there are no lumps.

Step2: Pour mixture on top of the HOT shortbread crust and bake for 50-60 minutes, , or until center is barely jiggly and batter no longer appears wet on top.

Pecan Topping:

Step1: While pie bars are cooking. Heat the Pecan Topping ingredients in a sauce pan over medium heat until butter is fully melted and sugar starts to caramelize; about 3-4 minutes.

square pumpkin pie covered with pecan caramel sauce

Step2 Once pie bars are done baking, pour pecan topping on top, return to oven and bake another 20 minutes.

Step3: Remove and let cool fully. Refrigerate 3 hours or overnight. Remove from pan and slice into bars. Serve with whipped cream if desired.

Expert Tips

Be sure to use cold butter when making the short bread crust - cut it in with a fork or just pulse a food processor until combined. Be careful not to over mix or the butter will melt;
The pecan caramel topping can be omitted if desired, however, I think it's one of the best parts of this recipe!
The pumpkin filling should only jiggle a little when done and no longer looks wet on top - it will continue to set as it cools.
The pumpkin pie filling can be made a couple days ahead of time if desired. Store in an airtight container in the fridge until you're ready to use it.

Common Questions

How do I know when pumpkin pie bars are done?

When the filling jiggles only slightly in the middle, and no longer looks wet, the bars are done. They will still need time to set however, and should chill in the fridge for at least 3 hours before slicing.

Can I use canned pumpkin instead of fresh pumpkin puree?

Absolutely! Canned pumpkin works perfectly in this recipe. Just make sure you’re using pure pumpkin puree and not pumpkin pie filling, which already contains sugar and spices.

Can I make these pumpkin pie bars the day before?

Yes — and they’re actually better that way! Since they need several hours to chill and set, making them a day ahead is ideal. Just keep them in the fridge until you’re ready to slice and serve.

Storing Instructions

These pumpkin pecan bars should be stored in an airtight container in the refrigerator for up to 3 days for the best texture and flavor.

To freeze them, slice the bars first, then place the pieces on a baking sheet and freeze for about 3 hours, or until completely solid. Once frozen, transfer them to an airtight container and store them in the freezer for up to 3 months. When you're ready to enjoy them, place the bars in a single layer in the fridge and let them thaw overnight.