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Pumpkin Bars

Sarah Baade
Thick crust, smooth pumpkin filling, crumble topping, maple glaze. The perfect pumpkin bar.
Course Dessert
Cuisine American
Servings 16 bars



  • 2 cups all purpose flour
  • ¾ cup unsalted butter, softened
  • cup brown sugar, packed
  • ¼ teaspoon salt

Pumpkin Filling

  • 15 oz canned pumpkin puree (not pie filling)
  • 1 large egg
  • 3 tablespoons pure maple syrup
  • 1 ½ teaspoons ground cinnamon
  • ¾ teaspoon ground ginger
  • ¾ teaspoon ground allspice
  • ¼ teaspoon ground cardamom

Crumble Topping

  • cup flour
  • cup old fashioned oats
  • cup brown sugar, packed
  • ¼ cup raw pecan pieces
  • ¼ cup unsalted butter, melted
  • ¼ teaspoon salt

Maple Glaze

  • 1 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon milk


  • Preheat oven to 350° F. Line a 8x8 baking pan with parchment paper and spray with non-stick cooking spray.
  • In a medium bowl, stir together all crust ingredients - mixture will be crumbly. Press mixture into pan and bake 25 minutes. While crust cools, prepare the filling and topping. Keep oven heated to 350° F.
  • In a medium bowl, whisk together all pumpkin filling ingredients until smooth. In another medium bowl, stir all crumble topping ingredients together. Spread pumpkin filling over crust. Sprinkle crumble topping over pumpkin filling. Bake 45 minutes. Let cool completely.
  • Once cooled, whisk maple glaze ingredients together in a small mixing bowl then drizzle over pumpkin bars. Use parchment paper to lift bars out of the pan and place on cutting board. Cut bars into 16 squares.
Keyword Pumpkin, Pumpkin Bars, Pumpkin Spice