Pumpkin Pie Bars Recipe

Name: Pumpkin Pie Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/3 cups flour; 1/2 cup firmly packed brown sugar; 3/4 cup granulated sugar, divided; 3/4 cup (1-1/2 sticks) cold butter or margarine; 1 cup old-fashioned or quick-cooking oats, uncooked; 1/2 cup chopped PLANTERS Pecans; 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened; 3 eggs; 1 can (15 oz.) pumpkin; 1 Tbsp. pumpkin pie spice

Servings: persons

1
Preheat oven to 350F.
2
Mix flour, brown sugar and 1/4 cup of the granulated sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
3
Stir in oats and pecans.
4
Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of greased 13x9-inch baking pan.
5
Bake 15 min.
6
Beat cream cheese, remaining 1/2 cup sugar, eggs, pumpkin and pumpkin pie spice in small bowl with electric mixer on medium speed until well blended.
7
Pour over crust; sprinkle with reserved crumb mixture.
8
Bake 25 min.
9
; cool completely.
10
Cut into 24 bars.
11
Store leftover bars in tightly covered container in refrigerator.

1106

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1-1/3 cups flour, 1/2 cup firmly packed brown sugar, 3/4 cup granulated sugar, divided, 3/4 cup (1-1/2 sticks) cold butter or margarine, and more.

Yes, Pumpkin Pie Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Pie Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions