These bars combine the best of three worlds: a buttery, whole-grain shortbread-style crust, a smooth pumpkin-pie-style custard filling, and a crunchy pecan-studded crumble topping. They’re portioned ahead of time, so skipping the messy first slice of pie is a breeze. Plus, using a press-in crust makes them far more fuss-free than assembling a traditional pie.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) Crust & Topping:
1½ cups whole wheat pastry flour
½ cup brown sugar (packed)
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter (softened to room temperature)
½ cup chopped pecans
Filling:
1½ cups pumpkin purée
½ cup brown sugar (packed)
2 large eggs
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
½ teaspoon salt
Directions
Preheat your oven to 375°F (190°C) and grease or line an 8×8-inch baking pan with parchment.
In a bowl, whisk together the flour, brown sugar, cinnamon, baking powder, baking soda, and salt (these are the dry ingredients for both the crust and the topping).
Cut the butter into the dry mixture (using a fork or pastry cutter) until small crumbs form. Remove ¾ cup of this mixture into a separate bowl — this will become the crumble topping.
To the topping bowl, add the chopped pecans and mix to combine. Set both bowls aside.
In another bowl, whisk together the pumpkin purée, brown sugar, eggs, pumpkin pie spice, vanilla extract, and salt until smooth.
Press the remaining mixture from the first bowl firmly into the bottom of the prepared pan to form the crust layer. A flat-bottomed measuring cup can help you press it evenly.
Pour the pumpkin filling over the crust and smooth it out. Gently tap the pan on the counter to remove any air bubbles and level the filling.
Sprinkle the pecan crumble topping evenly over the pumpkin filling.
Bake for about 35 minutes, or until the topping is lightly golden and the filling is set (it should no longer jiggle noticeably).
Remove from the oven and allow to cool to room temperature. Then cover and refrigerate for at least 2 hours before slicing into 16 bars.
Serve chilled or bring to room temperature.
Servings and timing
Yield: 16 bars
Prep time: approximately 15 minutes
Bake time: about 35 minutes
Cooling & chilling time: at least 2 hours before serving
Variations
Gluten-free: Substitute a gluten-free all-purpose flour blend for the whole wheat pastry flour.
Dairy-free: Use a vegan butter or refined coconut oil instead of unsalted butter.
Vegan: In addition to the dairy-free substitution, use a vegan egg replacer (e.g., flax “eggs”) in place of the large eggs.
Nut swap: Replace pecans with chopped walnuts or almonds if preferred.
Flavor twist: Add a pinch of ground ginger or nutmeg to the filling for extra warm spice depth.
Size adjustment: Use a 9×9-inch pan instead; reduce bake time slightly and expect slightly thinner bars.
Storage/Reheating
Refrigeration: Store cooled bars in an airtight container in the fridge for up to 5 days. Note: The crumble topping will lose some crispness over time.
Freezing: Wrap individual bars (or the entire lined pan) in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months.
Thawing: Remove from freezer and thaw overnight in the refrigerator. Serve chilled or bring to room temperature before enjoying.
Reheating (optional): If you prefer a warm bar, let it come to room temperature or heat a single bar in a low oven (~300°F / ~150°C) for 5-10 minutes until just warmed.
FAQs
What kind of pumpkin purée should I use?
Always use 100% pure pumpkin purée (no added sugar or spices). Do not use pumpkin pie filling, which already contains sweeteners and seasonings.
Can I use all-purpose flour instead of whole wheat pastry flour?
Yes — you can substitute a 50/50 mix of regular whole wheat flour and all-purpose flour, though the nutty flavor from the whole wheat pastry flour will be slightly reduced.
Does the filling set like a traditional pumpkin pie?
Yes — the texture is very similar to pumpkin pie, but in bar form. That’s why full cooling and refrigeration for at least 2 hours is important, so the filling fully sets.
Can I make these ahead for a party?
Absolutely. These bars are excellent when made ahead of time. After baking and cooling, refrigerate them and slice shortly before serving. They’re ideal for holiday gatherings or potlucks.
Why is the topping not crunchy after storage?
The pecan crumble topping will lose crispness if stored in the fridge for too long. To maintain crunch, store in an airtight container and aim to eat within 3-4 days. Freezing helps preserve texture better.
Can I use salted butter instead of unsalted?
Yes — if you use salted butter, omit or reduce the additional ½ teaspoon of salt in the crust mixture to avoid over-salting.
How do I know when the bars are done baking?
The topping should be lightly golden and the pumpkin filling should be set — meaning it no longer jiggles significantly when you gently shake the pan.
Can I use different nuts or no nuts at all?
Yes — chopped walnuts or almonds will work nicely in place of pecans. If you omit nuts entirely, you’ll lose some of the crunchy texture but the bars will still taste delicious.
Can the recipe be halved?
Yes — you can make half the recipe using a smaller pan (for example, a 7×7-inch square pan) and reduce bake time slightly. Be sure to check doneness a few minutes earlier than the full version.
Can I serve these bars warm?
Yes — you can serve them chilled or at room temperature. If you prefer them warm, let them come to room temp or heat a single bar in a low-heated oven for a few minutes before serving.
Conclusion
These Pumpkin Pie Crumble Bars offer all the cozy, fall-flavored comfort of a classic pumpkin pie — but in a hand-held, pre-sliced bar form that makes serving effortless and cleanup minimal. The combination of a whole-grain shortbread-style crust, creamy spiced pumpkin filling, and crunchy pecan crumble topping brings together texture and flavor in a delightful way. Whether for a baked-goods table, a simple snack, or a holiday dessert, these bars are versatile, approachable, and crowd-pleasing. Enjoy baking and sharing them!
These Pumpkin Pie Crumble Bars feature a buttery whole grain crust, smooth spiced pumpkin filling, and a pecan-studded crumble topping — a simpler, slice-free take on classic pumpkin pie.
Ingredients
1½ cups whole wheat pastry flour
½ cup brown sugar (packed)
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter (softened to room temperature)
½ cup chopped pecans
1½ cups pumpkin purée
½ cup brown sugar (packed)
2 large eggs
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
½ teaspoon salt
Instructions
Preheat oven to 375°F (190°C) and grease or line an 8×8-inch baking pan with parchment paper.
In a large bowl, whisk together flour, brown sugar, cinnamon, baking powder, baking soda, and salt.
Cut the butter into the dry ingredients using a fork or pastry cutter until crumbly. Reserve ¾ cup of this mixture in a separate bowl for the topping.
To the reserved topping, mix in the chopped pecans. Set aside.
In another bowl, whisk together the pumpkin purée, brown sugar, eggs, pumpkin pie spice, vanilla, and salt until smooth.
Press the remaining crumb mixture firmly into the bottom of the prepared pan to form the crust layer.
Pour the pumpkin filling evenly over the crust and smooth out the surface. Tap the pan gently to release air bubbles.
Sprinkle the pecan crumble topping evenly over the filling.
Bake for about 35 minutes, or until the topping is golden and the filling is set with no noticeable jiggle.
Cool completely at room temperature, then refrigerate for at least 2 hours before slicing into 16 bars.
Serve chilled or bring to room temperature before serving.
Notes
Use gluten-free all-purpose flour to make this recipe gluten-free.
Swap in vegan butter and egg replacers for a vegan version.
Walnuts or almonds can be used instead of pecans.
Refrigerate for at least 2 hours to ensure filling sets properly.
Freeze bars individually wrapped for up to 2 months.
