These pumpkin pecan bars will be the thanksgiving dessert everyone will love! A thick and buttery shortbread crust topped with a pumpkin pecan toffee layer is the most delicious fall treat.
Quick question: How does a thick layer of flaky buttery crust that holds a layer of nutty pumpkin and toffee? Because that’s exactly what you’re getting with these pumpkin pecan bars.
Fall is the best time of year for baking (hello fall desserts). The turning seasons means cozy spices, pumpkin, and all the holiday flavors. These pecan pie bars have all of those things.
I’ve combined a few different fall desserts like pumpkin pie, classic shortbread, and pecan pie. Together you have all the classic Thanksgiving desserts in a delicious and easy mashup.
Why You’ll Love these Pumpkin Pecan Bars
- Bars are perfect for feeding a crowd.
- Easy to make!
- Tons of pumpkin flavor and cozy pices.
- Perfect texture thanks to buttery shortbread, gooey toffee, and crunchy pecans.
- Gooey chewy toffee, meets pumpkin pie, meets pecans.
Looking for more fall desserts? Try chai white chocolate brownies, paleo pumpkin bars, or vegan pumpkin cheesecake next.
Ingredients You Need
Here are the simple ingredients to make these pumpkin and pecan bars. Jump to the recipe card for exact measurements.
- Flour: all purpose flour or gluten-free 1:1 flour works.
- Powdered sugar: for the shortbread crust.
- Cold water: keeps the dough cold for a true shortcrust texture.
- Butter: unsalted and very cold.
- Egg: to bind the pumpkin pie filling.
- Sweetened condensed milk: creates gooey texture and sweetens it.
- Pumpkin: pumpkin puree from the can (not pumpkin pie filling).
- Pumpkin pie spice: homemade or storebought.
- Vanilla extract: for flavor.
- Toffee bits: I used Heath bar toffee bits.
- Pecans: chopped pecans add flavor and crunch.
How to Make Pumpkin Pecan Bars
Here’s the simple steps to make these easy pumpkin pecan bars. Skip to the recipe card for full instructions.
- Make the shortbread crust: Combine the flour and powdered sugar in a mixing bowl. Add the cold butter and use a pastry blender or two knives to cut the butter into the dry ingredients. Add cold water and mix again. Press into prepared pan and bake for 17 minutes.
- Make the pumpkin pecan layer: Combine the egg, sweetened condensed milk, pumpkin, pumpkin pie spice and vanilla and mix well. Fold in the toffee bits and pecans. Spoon over the baked shortbread.
- Bake again: Bake the bars again for 25-30 minutes or until golden brown.
- Cool and serve: Let them cool completely then cut into squares and serve.
How to Store
Store leftover pumpkin pecan bars in an airtight container at room temperature for 3 days or in the fridge for up to a week.
To freeze baked bars, freeze in a single layer on a baking sheet for a few hours until frozen solid then transfer to an airtight container for freezer bag and freeze up to 3 months. Thaw overnight in the fridge and serve.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
Save this Recipe!
Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Pumpkin Pecan Bars
Save this Recipe!
Ingredients
- 2 cups all-purpose flour gluten-free if needed
- 1/2 cup powdered sugar
- 1 cup cold unsalted butter cubed
- 4 tablespoons cold water
- 1 egg
- 1-14 ounce can sweetened condensed milk
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1- 8 ounce package Heath Bar toffee bits
- 1 cup chopped pecans
Instructions
- Preheat oven to 350 degrees and line a 9×13 baking pan witch parchment paper.
- Stir the flour and powdered sugar in a medium mixing bowl to combine. Add the cold and cubed butter and use a pastry blender or two knives to cut the butter into the flour, until it's crumbly. Pour in the water and mix with a spoon until it comes together to form a dough. Press into prepared pan and bake for 15-17 minutes, until golden brown.2 cups all-purpose flour, 1/2 cup powdered sugar, 4 tablespoons cold water, 1 cup cold unsalted butter
- In a medium bowl, whisk together the egg, sweetened condensed milk, pumpkin, pumpkin pie spice and vanilla and mix well.1 egg, 1-14 ounce can sweetened condensed milk, 1/2 cup pumpkin puree, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice
- Fold in the toffee bits and pecans. Pour over the baked shortbread crust.1- 8 ounce package Heath Bar toffee bits, 1 cup chopped pecans
- Bake again for 25-30 minutes or until golden brown. Allow them to cool for 30 minutes in the pan then remove to a wire rack to cool completely before cutting into squares.
This post may contain affiliate links. Read our disclosure policy.
Wanted to make these but was not sure about the heath bar toffee bits. Is it the one with chocolate in it or all toffee? Thanks
Hi Joni! Great question. It’s the one with chocolate in it. I got mine at Giant Eagle but they sell them in Walmarts and Target as well: https://www.walmart.com/ip/Heath-Toffee-Bits-Bits-O-Brickle-8-oz/10311959.
❤️Molly