Description
Pumpkin Pecan Pie Bars are a delightful fall treat that combines creamy pumpkin filling and crunchy pecans on a buttery shortbread crust.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ½ cup unsalted butter, softened
- 1 cup pumpkin puree
- 1 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup pecans, chopped
- ¼ cup maple syrup (optional, for drizzling)
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the all-purpose flour and powdered sugar. Add the softened butter and mix until crumbly.
- Press the crust mixture into the bottom of a greased or lined 9×13 inch baking dish and bake for 15 minutes.
- In a large bowl, whisk together the pumpkin puree, brown sugar, and eggs. Add vanilla extract, cinnamon, nutmeg, ginger, and salt, and mix until smooth.
- Chop the pecans and optionally toast them in a skillet.
- Once the crust is done, pour the pumpkin filling over it and sprinkle the chopped pecans on top.
- Bake for an additional 25-30 minutes until the filling is set and a toothpick comes out clean.
- Let the bars cool at room temperature for at least an hour before cutting into squares.
Notes
- Store in an airtight container in the refrigerator for up to a week.
- Can be frozen for up to three months; thaw in the refrigerator overnight.
- Drizzle with maple syrup before serving for added sweetness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Pumpkin Pecan Pie Bars, Fall Dessert, Pumpkin Dessert, Pecan Dessert