Pumpkin Pecan Pie Bars

These Pumpkin Pecan Pie Bars combine two Thanksgiving favorites — creamy pumpkin pie and gooey pecan pie — into one irresistible dessert. With a buttery shortbread crust, smooth pumpkin filling, and a crunchy caramelized pecan topping, these bars are a crowd-pleaser perfect for potlucks or holiday gatherings.

Prep Time	20 minutes	Cook Time	50 minutes
Total Time	1 hour 10 minutes	Servings	16 bars
Difficulty	Easy	Calories	290 per bar

Ingredients

For the pecan topping: 1/2 cup light corn syrup; 1/3 cup brown sugar, packed; 2 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract; 1 1/2 cups chopped pecans

For the crust: 1 cup (2 sticks) unsalted butter, melted; 2 cups all-purpose flour; 1/2 cup brown sugar, packed; 1/4 teaspoon salt

For the pumpkin layer: 1 (15 oz) can pumpkin purée; 2 large eggs; 1/2 cup granulated sugar; 1/2 cup heavy cream; 1 teaspoon vanilla extract; 1 1/2 teaspoons pumpkin pie spice; 1/4 teaspoon salt

Step-by-Step Instructions

Step 1: Make the Shortbread Crust

Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper. In a medium bowl, mix melted butter, flour, brown sugar, and salt until crumbly. Press evenly into the bottom of the pan. Bake for 15 minutes until lightly golden.

Step 2: Prepare the Pumpkin Layer

In a large bowl, whisk together pumpkin purée, eggs, sugar, cream, vanilla, pumpkin pie spice, and salt until smooth. Pour over the warm crust and spread evenly. Bake for 20 minutes, then remove from oven.

Step 3: Add the Pecan Topping

In another bowl, combine corn syrup, brown sugar, melted butter, vanilla, and chopped pecans. Stir until well coated. Gently spoon the pecan mixture over the partially baked pumpkin layer.

Step 4: Bake and Cool

Return to oven and bake for another 25–30 minutes, until the pecan topping is bubbling and golden brown. Cool completely in the pan before slicing into bars. Chill for 1 hour for clean cuts.