Pumpkin Pecan Bars Recipe

Introduction

Fall is the perfect season for baking cozy desserts that bring warmth and comfort. These Pumpkin Pecan Bars combine the best flavors of pumpkin pie, shortbread, and pecan pie into one delicious and easy-to-make treat. They are perfect for sharing with family and friends during the holidays.

Ingredients

• All-purpose flour or gluten-free 1:1 flour – amount as needed for crust
• Powdered sugar – for the shortbread crust
• Cold water – to keep the dough cold
• Unsalted butter, very cold
• Egg – to bind the pumpkin filling
• Sweetened condensed milk – adds gooey texture and sweetness
• Pumpkin puree (not pumpkin pie filling)
• Pumpkin pie spice – homemade or store-bought
• Vanilla extract – for flavor
• Toffee bits (such as Heath bar)
• Chopped pecans – for crunch and flavor

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour and powdered sugar. Add the cold butter and cut it into the dry ingredients using a pastry blender or two knives until the mixture resembles coarse crumbs.
2. Step 2: Add cold water a little at a time and mix gently until the dough comes together. Press the dough evenly into a prepared baking pan. Bake the crust for about 17 minutes, or until set.
3. Step 3: While the crust bakes, whisk together the egg, sweetened condensed milk, pumpkin puree, pumpkin pie spice, and vanilla extract until smooth.
4. Step 4: Fold the toffee bits and chopped pecans into the pumpkin mixture. Pour this filling over the partially baked crust and spread evenly.
5. Step 5: Return the pan to the oven and bake for another 25 to 30 minutes, until the top is golden brown and set.
6. Step 6: Allow the bars to cool completely before cutting into squares. Serve and enjoy!

Tips & Variations

• Use gluten-free 1:1 flour to make these bars gluten-free without sacrificing texture.
• Swap pecans for walnuts or almonds if preferred.
• For extra gooey bars, add more toffee bits throughout the filling.
• Chill the shortbread dough before baking for a flakier crust.

Storage

Store leftover pumpkin pecan bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To freeze, place baked bars in a single layer on a baking sheet until frozen solid, then transfer to an airtight container or freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but make sure to cook and puree the fresh pumpkin until smooth and remove excess moisture to avoid soggy bars.

What type of toffee bits work best?

Heath bar toffee bits are a popular choice for their flavor and texture, but you can use any crunchy toffee bits you like.

Pumpkin Pecan Bars Recipe

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These Pumpkin Pecan Bars combine the best fall flavors of pumpkin pie, classic shortbread, and pecan pie into one decadent dessert. Featuring a buttery shortbread crust, a gooey pumpkin pecan filling with toffee bits for added crunch, these bars are perfect for holiday gatherings and cozy fall indulgences.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 47 minutes
• Total Time: 1 hour 2 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Shortbread Crust

• 1 cup all-purpose flour (or gluten-free 1:1 flour)
• 1/4 cup powdered sugar
• 1/2 cup unsalted cold butter, cubed
• 2 tablespoons cold water

Pumpkin Pecan Filling

• 1 large egg
• 1 cup sweetened condensed milk
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/2 cup toffee bits (such as Heath bar)
• 1/2 cup chopped pecans

Instructions

1. Make the shortbread crust: Combine the flour and powdered sugar in a mixing bowl. Add the cold butter and use a pastry blender or two knives to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Add the cold water and mix until the dough comes together. Press the dough evenly into a prepared baking pan.
2. Bake the crust: Preheat oven to 350°F (175°C). Bake the pressed crust for 17 minutes until it is set and lightly golden.
3. Prepare the pumpkin pecan layer: In a separate bowl, whisk together the egg, sweetened condensed milk, pumpkin puree, pumpkin pie spice, and vanilla extract until smooth and fully combined. Fold in the toffee bits and chopped pecans gently.
4. Assemble and bake the bars: Spoon the pumpkin pecan filling evenly over the baked shortbread crust. Return to the oven and bake for an additional 25-30 minutes until the filling is golden brown and set.
5. Cool and serve: Allow the bars to cool completely in the pan. Once cooled, cut into squares and serve.
6. Storage: Store leftover bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week. To freeze, flash freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Notes

• Use canned pumpkin puree, not pumpkin pie filling, for best flavor and texture.
• Cold butter and cold water are essential for flaky shortbread crust.
• Gluten-free 1:1 flour can be used as a substitute for all-purpose flour.
• Ensure bars are completely cooled before cutting to maintain clean edges.
• Toffee bits add sweetness and crunch; substitute with chocolate chips for a different twist.

Keywords: pumpkin pecan bars, pumpkin dessert, fall dessert, pecan pie bars, shortbread crust, holiday dessert, pumpkin pie spice, toffee bits