• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • New Magazine!
  • Bread
  • Cookies
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans

Creamy Pumpkin Pie Bars

November 10, 2012 by Joy the Baker 197 Comments

Jump to Recipe

creamy pumpkin pie bars

Every once in a while, a recipe deserves a re-do.  I originally posted this recipe for Pumpkin Pie Bars in the Fall of 2008, just a few months into the life of my blog.  I was trying to figure out my photography style.  I was trying to figure out what  a dang blog was.  I was trying to find my voice on the internet.  I was trying my hardest not to be a hot-mess.

creamy pumpkin pie bars

I decided that this dish is just too good to suffer from hot-mess-ed-ness.  Hot-mess-ed-ness is a real word (mostly because it’s a real thing that happens).  The recipe has a mostly infallible list of ingredients that includes pumpkin and cream cheese.  These are two great ingredients that in combination are utterly lovely and you know… festive!  It has taken me almost four years to realize that these bars was missing a certain sort of… greatness.  I’ve figured it out.  As is the case in improving most things in life.. we’re going to need more crust.  More dang crust!

Let’s do!

creamy pumpkin pie bars

These bars start with a variation of shortbread crust.  What’s so divine about this situation is that the crust is both a press-in bottom and a crumble topping.

It starts with great ingredients that include (but are not limited to): brown sugar, old-fashioned oats, and pecans.

creamy pumpkin pie bars

All of the dry ingredients are tossed together in a bowl, and then we have to deal with the butter.

Dealing with butter is one of my very favorite pastimes.

creamy pumpkin pie bars

I just use my fingers to bring this crust together.  Quick fingers to smash and break up the butter into little flakes and pea-sized bits.  This is as far as things should go.

creamy pumpkin pie bars

Two cups (or so) of the shortbread crust are reserved, the rest is pressed into a square baking pan. It’s really simple (and incidentally, super satisfying).

creamy pumpkin pie bars

A good chilling in the fridge will set the crust and crumb just right while the filling is made.

creamy pumpkin pie bars

Cream cheese meets pumpkin!  These things will become a thick and creamy spiced bar filling.  There is a trick to this batter… there’s always a trick.  Cream cheese is thicker than pumpkin.  For this reason, cream cheese needs to be super soft and beat in the mixer prior to adding the pumpkin, sugar, and eggs.  This will prevent the cream cheese from being frustratingly chunky.

Oh… and if the cream cheese should happen to get frustratingly chunky, the whisk attachment on a mixer works miracles.

creamy pumpkin pie bars

Creamy filling topped with shortbread crumb topping.  Nothing is wrong with this scene.  Nothing at all…

creamy pumpkin pie bars

Welcome to the land of the crunchy and the creamy.  Welcome to the land of the festive and the spiced.  These bars have some really good proportions.  The crust to filling to topping ratio is spot on.  They’re smooth and creamy with crunch from the pecans and a hearty oat crumble.    I love to serve these bars cold.  Pumpkin pie is totally best served cold, served with extra cold vanilla ice cream.

Ps. Another Fall staple:   Vegan Pumpkin Walnut Bread.   No softened butter or eggs necessary.  It’s a secret weapon, for real.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Pumpkin Pie Bars

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Yield: 9 bars 1x
Pin Recipe
Print Recipe

Ingredients

Scale

For the Crust

  • 1 1/3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1 cup old fashioned oats
  • 3/4 cups (1 1/2 sticks) unsalted butter, cold and cut into small cubes
  • 1/2 cup coarsely chopped pecans

For the Filling

  • 4 ounces cream cheese, softened
  • 1 cup pumpkin puree
  • 1/3 cup granulated sugar
  • 1 large egg plus 1 large egg white
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/8 teaspoon all-spice
  • 1/8 teaspoon ground ginger
  • pinch of salt
  • 1 teaspoon pure vanilla extract.
  • 9 roasted pecan halves for topping

Instructions

  1. Place a rack in the center of the oven and preheat oven to 350 degrees F. Grease an 8×8-inch square pan with butter or shortening. Line with parchment paper and set aside.
  2. In a medium bowl, whisk together flour, granulated sugar, brown sugar, salt, and oats. Add cold butter and quickly but thoroughly break the butter up into the dry ingredients. When broken down, some butter pieces will be the size of small peas, others will be the size of oat flakes. Add the chopped pecans and toss to thoroughly combine.
  3. Remove about 1 1/2 (to 2 cup) of the mixture from the bowl and place in a small bowl in the refrigerator. This will be our crumble topping.
  4. Dump the remaining crust mixture into the prepared pan. Using your fingers, evenly press the crust into the bottom of the pans. Try to make sure that the crust has an even thickness across the pan. Place the pressed crust in the refrigerator while you prepare the filling.
  5. To prepare the filling place cream cheese in the bowl of an electric stand mixer fitted with a paddle attachment. Beat cream cheese on medium speed for about 1 minute, until smooth and pliable. This will help the cream cheese be less chunky when combined with the pumpkin.
  6. Add pumpkin and sugar to the softened cream cheese and beat on medium speed. Stop the mixer occasionally to scrape down the sides of the bowl, ensuring that the pumpkin and cream cheese are thoroughly combined. If the cream cheese looks chunky, switch to the whisk attachment and beat on high speed until most of the cream cheese lumps are incorporated.
  7. On medium speed add the egg and egg white. Beat to combine (about 1 minute). Add the spices, salt, and vanilla extract. Beat to combine.
  8. Remove the pressed crust and loose crumb from the refrigerator. Pour the creamy pumpkin filling over the pressed crust. Sprinkle generously with crumb topping and top with pecan halves. Bake for 20 to 25 minutes or until the center no longer jiggles. Remove from the oven and allow to cool completely before removing from the pan and slicing. I like to slice and serve these bars chilled.
  9. To store, wrap individual bars in plastic wrap and keep in the fridge for up to 4 days.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Previous PostNext Post

Filed Under: Cookies, Featured Cookies, Holiday, Nuts, Pie, Recipes

Previous Post: « Kale Cherry and Cashew Salad
Next Post: Vanilla Almond Orange Cloud Cookies »

Reader Interactions

Comments

  1. Lance

    December 9, 2017 at 5:28 am

    These bars turned out great. I usually roll my eyes when I read comments from people who change everything about the recipe. I did, however, change something, but honored the integrity of Joy’s recipe. Here’s what I did.

    * Doubled the recipe and baked the bars in a 9″ by 13″ pan, so that I can freeze some of the bars for later.
    * Used whole eggs. For a single batch, use two whole eggs; for a double batch, use four.
    * Added a tad more kosher salt to the dough and to the filling.
    * Because I doubled the recipe, the bars are a little thicker than if I baked ‘me in an 8″ by 8″ pan. So I increased the bake time to 35 minutes.

    The bars are pretty fantastic. Thanks for the great recipe, Joy!

    Reply
  2. Rebecca

    October 7, 2017 at 7:19 pm

    I have made these Pumpkin Pie Bars a few times and always with delicious results. They are full of flavour but not too sweet. Thanks, Joy! Trawling through your recipes, looking for inspiration is always a pleasure.

    Reply
  3. Meera

    November 28, 2014 at 9:27 am

    I must avoid eggs for health reasons. Any idea what would work as a replacement for eggs in this recipe? I’ve tried bob red mills’ egg replacer with not much luck — the filing wouldn’t set – increasing the baking time didn’t help with the setting.

    Reply
    • Amber

      November 28, 2014 at 4:08 pm

      We don’t eat eggs either. This recipe works well with a flax “egg” – 1 tablespoon ground flax seed and 3 tablespoons water (let it sit in a bowl for at least five minutes).

      Reply
  4. Trish Everett

    November 24, 2014 at 1:56 pm

    How far in advance do you think these could be made, Joy?

    Reply
    • joythebaker

      November 26, 2014 at 12:19 pm

      You can make them a day before, like today for instance! (Sorry for the late response!)

      Reply
  5. Joanne

    November 11, 2014 at 1:58 pm

    These look amazing! I’m planning to make it for a group of friends, can I just double the recipe for a 9 by 13 pan?

    Reply
    • joythebaker

      November 26, 2014 at 7:29 pm

      Hi Joanne! Yes just double the ingredients and you’ll be good to go with a 9×13!

      Reply
« Older Comments
Comments Page 12 of 12
« Previous 1 … 10 11 12

Trackbacks

  1. 15 Unique Ways To Eat Pumpkin Pie, Because This Thanksgiving Dessert Knows No … says:
    November 19, 2015 at 12:46 pm

    […] Joy a Baker‘s pumpkin bars make a elementary dessert, though they ambience only as good after Thanksgiving as a break or easy breakfast. […]

    Reply
  2. Disney Flicks and Treats | Priceless Magic says:
    October 24, 2015 at 10:15 am

    […] Cupcakes | The Adventures of Ichabod Crane & Mr. Toad + Apple Pie | Halloweentown + Pumpkin Pie Bars | Frankenweenie + Sparky Cookies | Hocus Pocus + Apple […]

    Reply
  3. Pumpkin Pie Pop Tarts with maple glaze | bediva says:
    September 6, 2015 at 5:56 am

    […] Creamy Pumpkin Pie Bars […]

    Reply
  4. Blackberry Pie Bars | bediva says:
    September 6, 2015 at 5:51 am

    […] Creamy Pumpkin Pie Bars […]

    Reply
  5. pecan pumpkin pie bars | pretty plain janes says:
    November 26, 2014 at 12:58 pm

    […] Recipe by Joy The Baker […]

    Reply
  6. A Perfect Thanksgiving – Starters, Soups, and Sweets - Butterfry.me says:
    November 25, 2014 at 6:06 pm

    […] based is a must, classics and everything in between: Creamy Pumpkin Pie Bars, Pumpkin Praline Trifles, Pumpkin Spice Cake with Lemon Cream Cheese Frosting and these tips to […]

    Reply
  7. 50 Easy and Healthy Friendsgiving Recipes - Healthy Nibbles & Bits says:
    November 17, 2014 at 5:01 am

    […] Creamy Pumpkin Pie Bars // Joy the Baker […]

    Reply
  8. unbrave girlRandom Stuff List - unbrave girl says:
    November 2, 2014 at 7:29 am

    […] made these pumpkin pie bars for a dinner party the other week and everyone thought I was a baking […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Cookies

Baked fluffernutter cookies broken apart on wire rack.
Fluffernutter Peanut Butter Cookies

What we have here is my seemingly never ending quest towards the best peanut butter cookie recipe.  It would seem that, when it comes to peanut butter cookies, I can leave well enough alone until I realize there’s a bag of marshmallows in the pantry and I need to head to the store for milk,…

Read More

Two huge small-batch chocolate chip cookies.
A Recipe For Just Two Giant Chocolate Chip Cookies

I accidentally went down a rabbit hole a few weeks back.  One afternoon, in a sweet tooth induced mania, I made a small batch of truly giant chocolate chip cookies. The cookie dough came together in a small saucepan, the chocolate almost too melty, and the cookies about the size of my literal face. They…

Read More

sliced chocolate and peanut butter brownies
How To Make Box Brownies Better

I hope we’ve built enough trust between us for you to believe what I’m about to tell you. It’s a secret that professional bakers have been keeping from you for too long.  The truth is BOX BROWNIES ARE BETTER THAN BROWNIES MADE FROM SCRATCH.  I know… criminal, really but facts are facts.  I think it’s…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe

Joy the baker with dyed bandana around neck

HOW TO MAKE DYED BANDANAS

as seen in JtB Magazine!

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

FAVORITE FRUIT RECIPES

Baked peach scones stacked with butter.

Easy Peaches and Cream Scones

Gluten-Free Brown Butter Blueberry Muffins

strawberry sheet cake on a plate with strawberries on top.

My Favorite Super Easy Strawberry Sheet Cake

POPULAR CAKES

strawberry sheet cake on a plate with strawberries on top.

My Favorite Super Easy Strawberry Sheet Cake

Slice of coconut cake on small white plate with coffee.

My favorite Coconut Cake is actually made with cake mix

A slice of lemon blueberry gooey butter cake held on a cake slicer.

Lemon Blueberry Gooey Butter Cake

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
I made @mississippivegan my favorite Paloma cockta I made @mississippivegan my favorite Paloma cocktail last night! Here’s how to make your own batch.

Palomas for Two 
1 cup fresh grapefruit juice
1/4 cup fresh lime juice
1 cup tequila blanco
A splash of Campari
6-8 ounces Fever Tree Grapefruit Soda
Fresh herbs for serving 
 
Mix everything in a jar and refrigerate. Serve over ice with fresh herbs. #paloma #summercocktails #joythebaker
4️⃣ ways to make a better BLT and you don’t 4️⃣ ways to make a better BLT and you don’t even need to be wearing pant. 
1. Bake the bacon with a sprinkle of brown sugar and cracked black pepper until crisp and caramelized. 
2. Slice tomatoes on a paper towel to remove excess water and, for all that is holy, season the tomatoes with sea salt.
3. Use butter lettuce you can replant for future butter lettuce.
4. You don’t like mayonnaise? Yea you do. Lots of it.
If the question is, what am I baking this weekend? If the question is, what am I baking this weekend? The answer is: 🍋🫐 Gooey Butter Cake.
He has no idea how swoony I get when he saves me a He has no idea how swoony I get when he saves me a seat at breakfast or moves me to the inside of the sidewalk for safety. What a thrill to have absolutely no chill whatsoever. Happy August, friends. I hope you’re hydrated and in stupid love.
Your weekend baking sorted! 🫠 Just add peanut b Your weekend baking sorted! 🫠 Just add peanut butter and marshmallows to the grocery list. ⁣
⁣
Also, if you snuck some 🍫🍫 in with the marshmallow you’d have a lil peanut butter cookie s’more and no one would be mad. ⁣
⁣
Recipe linked in the profile! xo.
Our no-bake, 🍒🍋 dreams come true thanks to @ Our no-bake, 🍒🍋 dreams come true thanks to @theboywhobakes! ⁣
⁣
This perfect summer recipe is linked in the profile! xo
Load More... Follow on Instagram

Copyright © 2022 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up