These Pumpkin Bars start with a buttery, shortbread crust topped with pumpkin pie filling and finished off with more crust and a sweet glaze. Pumpkin bars are the kind of fall dessert that never goes out of style. They’re soft, spiced just right, and easy to whip up in a single pan.
Too busy for making pumpkin pie but still craving that warm pumpkin spice flavor? Pumpkin bars give you everything you love about fall baking—moist texture, sweet spice, and cozy vibes—in a faster, easier-to-serve form. Everyone seems to love these pumpkin bars!
You might also like to try our recipes for cinnamon pumpkin bars, pumpkin raisin bars, chocolate chip pumpkin spice bars and pumpkin gooey butter bars.
Ingredients Needed:
- Baking Basics: All purpose flour, granulated sugar, powdered sugar, butter, salt, vanilla extract and eggs.
- Milk: Any kind of milk is fine for this recipe (it’s used for the glaze).
- Pumpkin Pie Filling: Use pie filling that is “pie ready” (not unsweetened pumpkin puree).
How to make Pumpkin Bars:
The complete, printable recipe is in the recipe card at the end of this post. Here’s a brief overview.
- Combine the dough ingredients. Spread 3 cups of the dough onto the bottom of a 15x10x1-inch pan. Spread the pumpkin pie filling on top of the dough. Sprinkle spoonfuls of the remaining dough on top.
- Bake, then cool in the pan.
- Drizzle glaze on top. Cut, and serve.
Recipe Tips
- You can use a 9×13-inch pan, if you wish… but it will have a much thicker crust (and the baking time may need to be increased a bit).
- These pumpkin bars are best when served within a day of making them.
- Try adding chocolate chips or chopped pecans to the filling before baking.
- Serve these for dessert instead of making pumpkin pie!
Substitution Ideas!
- Use maple extract in the glaze to create a maple glaze on top.
- Use another type of filling to make a different flavor bar. Try blueberry pie filling or apple pie filling.
How to store these bars:
Store in an airtight container for up to 3 days.
How to freeze pumpkin bars:
Let them cool completely after baking. Cut into bars and place them in a single layer on a baking sheet lined with parchment paper. Freeze for 1 to 2 hours until solid (this prevents sticking). Transfer to a freezer-safe container or zip-top bag. Place parchment between layers if stacking. Label and freeze for up to 3 months.
What you’ll love about these bars:
- They’re easy enough to make on a weeknight and impressive enough for a holiday spread!
- They slice neatly and travel well.
- No fancy equipment or baking skills are needed—just mix, bake, and drizzle the glaze on top!
Pumpkin Bars
Ingredients
BARS:
- 2 cups granulated white sugar
- 1 cup (2 sticks) salted butter, at room temperature
- ½ teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all purpose flour
- One 30-ounce can pumpkin pie mix
GLAZE:
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 2 to 3 tablespoons milk
Instructions
- Preheat the oven to 350℉. Spray a 15x10x1-inch baking pan with nonstick spray.
- In a large bowl, use an electric mixer to cream together the sugar, butter and salt until light and fluffy. Mix in the eggs, one at a time, then mix in the vanilla. Gradually add the flour.
- Spread 3 cups of the dough into the prepared baking pan. Spread the pie filling on top. Drop teaspoonfuls of the remaining dough over the filling.
- Bake for 30 to 35 minutes, until golden brown. Cool in the pan on a wire rack.
ADD THE GLAZE:
- In a medium bowl, whisk together the glaze ingredients. Drizzle on top of the baked bars and let it settle into all of the nook and crannies. Let set, and then cut and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
