A row of pumpkin spice pecan bars
Dessert - Kid Friendly

Pumpkin Pecan Pie Bars

Who doesn't love waking up to the smell of pumpkin spice lattes and pecan pie fresh out of the oven? Now imagine getting to enjoy both at the same time. These bars are great around the holidays when you have a holiday pot luck at work or family visiting.

Pumpkin spice pecan bars drizzled with caramel
Yields 12 Bars
Prep + Chill Time 20 min Cook Time 1 hour Total Time 1 hour 20 min

Two iconic pie flavors combined into delicious bite-sized bars. Whether you're looking for a new take on a Thanksgiving favorite or are just in the mood, this recipe is sure to be a crowd-pleaser!


For the Crust

  • 2½ cups all-purpose flour
  • 3 tablespoons sugar
  • ½ teaspoon salt
  • 2 sticks cold butter, diced
  • 1 large Dakota Layers egg yolk
  • 1 teaspoon vanilla extract
  • ¼ cup ice water

For the Filling

  • 1 can (15 ounces) pumpkin puree
  • 3 large Dakota Layers eggs
  • 1 cup light corn syrup
  • 1 cup granulated sugar
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ¼ cup heavy cream
  • 1½ cups pecan halves (can also be chopped)



  1. Preheat oven to 350°F.
  2. In a food processor combine flour, sugar and salt. Pulse to combine.
  3. Add diced butter and mix for about 10 seconds until the flour becomes the consistency of cornmeal.
  4. In a small bowl mix together egg yolk and vanilla extract and add ¼ cup ice water.
  5. Add the egg mixture to the flour and pulse until the dough begins to come together.
  6. Dump the dough out into a 9×13” glass baking dish.
  7. Press the dough down into the pan and up the sides to form a crust. The sides of the crust should only be about 1” high. If the dough is too soft to work with, refrigerate for 30 minutes before forming into the pan.
  8. Prick the bottom of the crust with a fork a few times before baking.
  9. Bake the crust for 15 minutes to par-bake it.


  1. In a large bowl combine pumpkin, eggs, corn syrup, sugar, vanilla extract, pumpkin pie spice, heavy cream and melted butter. Mix with a wooden spoon until well combined.
  2. Add pecans to the par-baked pie crust (reserving a few for the top) and pour over the pumpkin filling. Press a few more pecans into the top of the filling anywhere they are needed. This step is not necessary but results in a prettier finished product.
  3. Bake until center is firm to the touch in the center and bars do not jiggle when gently shook, about 50 minutes.
  4. Cool for 2 hours at room temperature and then chill in the refrigerator until firm before slicing and serving.
  5. Top with whipped cream and a sprinkle of pumpkin pie spice.

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