Pumpkin Pecan Bars Recipe
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.
- 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
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
- 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.
- Bake the crust: Preheat oven to 350°F (175°C). Bake the pressed crust for 17 minutes until it is set and lightly golden.
- 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.
- 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.
- Cool and serve: Allow the bars to cool completely in the pan. Once cooled, cut into squares and serve.
- 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
Find it online: https://dinewithlily.com/pumpkin-pecan-bars-recipe/
