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.
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Pumpkin Pecan Bars
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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.
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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