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Pumpkin Desserts & Baked Goods

Pumpkin Swirl Cheesecake Bars

Pumpkin swirl cheesecake bars are creamy and delicious and made with a gluten free cookie crust. Beautifully swirled and packed with pumpkin flavor, they make for the perfect dessert for Thanksgiving.

Show up at Thanksgiving or Friendsgiving looking like the culinary goddess that you are with these stunning pumpkin swirl cheesecake bars! Creamy, pumpkin-y and with the perfect ratio of graham cracker crust to cheesecake, they make for a great pumpkin dessert for any fall occasion!

pumpkin swirl cheesecake bars

Beautifully swirled and even more delicious tasting, pumpkin swirl cheesecake bars are sure to be a hit at Thanksgiving, Friendsgiving and any other fall celebration this season.

Inspired by the pumpkin cheesecake that I make for Thanksgiving dessert every year, these pumpkin cheesecake bars taste just like that but are easier and quicker to make! They look fancy, but come together quickly and hold up well if you need to make them in advance.

Once baked and cooled, these bars are best kept in the fridge. They taste even better the next day once they’re nice and cold!

If you follow me on Instagram, then you know I’m all about pumpkin everything in the fall. It’s the best time of the year! One of the reasons I love pumpkin so much is because it’s so versatile. From pumpkin chili to pumpkin cheesecake, pumpkin puree adds nutrition and fall flavor to so many things. Not many other vegetables can say that!

Ingredients for Pumpkin Swirl Cheesecake Bar

  • pumpkin puree – be sure it’s not pumpkin pie mix!
  • cream cheese – take the cream cheese out of the fridge prior to making this so that it softens up.
  • sugar
  • gluten free or regular cookies or graham crackers – to keep this recipe gluten free use gluten free cookies for the crust.
  • gluten free or all purpose flour
  • eggs
  • vanilla extract
  • pumpkin pie spice
  • cinnamon
  • salt

equipment / utensils

gluten free pumpkin swirl cheesecake bars

How to Make Pumpkin Cheesecake Bars

  1. Make the crust. No matter if you’re using gluten free cookies or graham crackers, you will start by processing them in a food processor with butter to form the crust for your bars.
  2. Bake the crust. Press the crumbly crust down into the lightly greased pan as evenly as possible. Bake for 10 minutes and let cool while you prepare the pumpkin cheesecake filing.
  3. Make the cream cheese mixture. Using a stand mixer or a hand mixer beat the softened cream cheese with the sugar, eggs, vanilla, salt and flour. I can’t stress this enough, you want the cream cheese to be super soft before you beat it, otherwise you will have mini cream cheese clumps throughout and it won’t be smooth!
  4. Make the pumpkin mixture. In a separate bowl using a wooden spoon, mix together the pumpkin puree, and spices. Add in 2/3 cup of the cream cheese mixture and stir it together until completely combined.
  5. Assemble the pumpkin cheesecake bars. Spread 1 cup of the cream cheese mixture into a thin layer on top of the baked crust. Drop 1 tablespoon dollops of the pumpkin mixture and the cream cheese mixture in the pan, alternating the two to create a checkerboard pattern. With a butter knife or toothpick, swirl the pumpkin filling and the cream cheese filling to create a marbling pattern. Don’t worry if it doesn’t look perfect!
  6. Bake. Bake for 45-50 minutes until the cheesecake is set. Turn the oven off and let the bars cool in the oven slowly for about 10 minutes. Remove from the oven and let cool completely before cutting. This will ensure you can cut the bars well without them falling apart! Being completed cooled is key here.
  7. Enjoy! A little pumpkin spice whipped cream would be awesome on top!
best easy pumpkin swirl cheesecake bars with a gluten free cookie crust

How to Store Pumpkin Cheesecake Bars

You definitely want to keep these bars stored in the fridge in a covered container for maximum freshness. They taste great cold!

pumpkin swirl cheesecake bars

Pumpkin Swirl Cheesecake Bars

Maggie Michalczyk, RDN
Pumpkin swirl cheesecake bars are creamy, spiced just right with beautiful swirls of pumpkin goodness and perfect for fall! They’re made with simple ingredients and a gluten free cookie crust. 
Prep Time 10 mins
Cook Time 45 mins
Servings 9 bars

Ingredients
  

  • For the crust:
  • 1 box gluten free cookies of your choices alternatively you can use 8 whole graham crackers, broken into pieces (I like using Simple Mills Cinnamon Cookies)
  • 3 tbsp. unsalted butter melted

For the filling:

  • 1 8 oz. block of cream cheese softened
  • 1/2 cup sugar
  • 1 tbsp. all-purpose flour or gluten free 1:1 flour
  • pinch of salt
  • 1 tsp. vanilla extract
  • 2 large eggs room temperature
  • 1/2 cup pumpkin puree
  • 2 tsp. pumpkin pie spice
  • 1/2 tsp. ground cinnamon

Instructions
 

  • For the crust: 
  • Preheat oven to 350 degrees F. Spray the bottom of an 8X8 inch  pan with cooking spray or a little bit of oil and cover with parchment paper so that it hangs over the edges. You’ll be able to lift it out easier later.
  • Add cookies to the bowl of a food processor and pulse a few times until completely broken up. Add the melted butter and pulse just 2-3 more times. Press the crust into the pan, completely covering the bottom as evenly as possible.
  • Bake the crust for 10 minutes. Transfer pan to wire rack to cool completely.
  • For the filling: 
  • Reduce oven temperature to 325 degrees F.
  • With an electric mixer on medium speed, beat cream cheese* and sugar until fluffy and smooth. Add flour, salt, and vanilla; beat until combined. Add eggs, 1 at a time, beating after each addition until just combined. Set aside.
  • In another bowl, use a wooden spoon to stir together pumpkin puree, pumpkin pie spice, cinnamon, and nutmeg.  Add 2/3 cups of the cream cheese mixture to the pumpkin mixture and stir together until mixed together.
  • Assemble the cheesecake by spreading 1 cup of the cream cheese mixture into a thin layer on top of the baked crust. Drop 1 tablespoon dollops of the pumpkin mixture and the cream cheese mixture in the pan, alternating the two to create a checkerboard pattern. With a butter knife or toothpick, swirl the pumpkin filling and the cream cheese filling to create a marbling pattern. Don’t worry if it doesn’t look perfect! You may have a little pumpkin mixture leftover
  • Bake for 45-50 minutes. Turn off the oven and let the pan sit in the oven to bring their temperature down slowly. After about 10 minutes, remove from oven and let cool completely. 
  • Refrigerate until chilled, 2-3 hours. Lift the pumpkin cheesecake bars out of the pan, cut into bars and serve.

Notes

*It’s super important to make sure your cream cheese is softened. You don’t want it to be completely melted, however soft enough that when beat it with the sugar, there will not be little clumps throughout. I recommend placing the cream cheese on top of your oven while it’s preheating to soften. 
Store these bars in a covered container in the fridge. They seriously only get better the next day! 
Keyword pumpkin swirl cheesecake bars; pumpkin cheesecake bars; pumpkin bars with a cream cheese swirl

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Pumpkin Desserts & Baked Goods

Paleo Pumpkin Pie Bars with Shortbread Crust

Paleo pumpkin pie bars with shortbread crust are a delicious and easy to make pumpkin treat. Each bar is like a bite-sized slice of pumpkin pie made with simple, nutrient dense ingredients!

paleo pumpkin pie bars

This post was originally posted in October 2019 and updated in October 2021.

These little bite-sized pieces of pumpkin pie are a fun and flavorful dessert to make for any occasion this fall! The shortbread crust is a twist on a classic pumpkin pie that you will love!

I truly cannot believe it’s October, and while I’ve been doing all things pumpkin on Instagram since August, it finally feels like fall here in Chicago, which makes me so happy! There are more leaves on the ground, and fall foliage around the city wherever you turn! Fall in Chicago is a magical time and I think its’ the best time to visit if you’re planning a trip.

You know how lunch dessert is a thing? Well these pumpkin pie bars are the perfect little after lunch treat in the fall that will hit the spot for something sweet in a healthy way.

Made gluten and dairy free and sweetened naturally with maple syrup, these bars are nutrient dense and pack everything you love about pumpkin pie into each bite.

how to make paleo pumpkin pie shortbread bars

Save this recipe for Friendsgiving or Thanksgiving if you’re looking to bring something healthier to the table that does not skimp on flavor, taste or texture! They’re fun for something different instead of traditional pumpkin pie!

I made these bars in an 8X8 square baking dish and sprayed the bottom with cooking spray when I made them at first but found that lining the pan with parchment paper is the best for easy removal from the pan.

Ingredients for Paleo Pumpkin Pie Bars

  • Pumpkin Pureeyou’re going to use an entire can of pumpkin to make this pumpkin pie shortbread bars!
  • Egg
  • Blanched Almond Flourthis is going to give the bars the look and feel of shortbread.
  • Coconut Oil
  • Full-Fat Coconut MilkI recommend using full-fat coconut milk and not low-fat or light.
  • Maple Syrup if you don’t have maple syrup on hand, light brown sugar would also work.
  • Pumpkin Pie Spice substitute cinnamon if you don’t have pumpkin pie spice on hand.
  • Cloves cloves are the secret ingredient for really bringing out the flavor in any pumpkin baked good.
  • Vanilla Extract
  • Salt
  • Optional Toppings: coconut cream, whipped cream, pecan pieces, pumpkin spice

equipment / utensils:

  • 8X8 baking pan
  • parchment paper
  • high-speed blender
  • mixing bowl
  • spatula

How to Make Pumpkin Pie Bars with Shortbread Crust

  1. Pre-bake the crust. The first step in making these bars in making the crust. You will combine all of the crust ingredients and then bake the crust in the oven for 15 minutes.
  2. Blend the pumpkin pie filling ingredients. Making the pumpkin pie filling is easy! All you have to do is add all of the ingredients to a blender and blend till smooth.
  3. Bake the pumpkin pie bars. Pour the filling on top of the crust and bake until the bars are set. The hardest part will be waiting until they have cooled to cut into them (I promise it’s way less messy when the bars are cooled versus cutting them when they’re still warm!).
  4. Top with coconut whip/whipped cream and enjoy! These bars are best served cold with whipped cream or coconut whip and chopped pecans and pumpkin spice on top!

pumpkin spiced whipped topping from Whole foods
paleo pumpkin pie bars
paleo pumpkin pie shortbread bars

Paleo Pumpkin Pie Shortbread Bars

Maggie Michalczyk, RDN
Gluten and dairy free pumpkin pie bars taste like a slice of pumpkin pie!  Sweetened naturally and full of pumpkin-y goodness, you’ll love how easy they are to make and delicious!  
Prep Time 25 mins
Cook Time 45 mins
Servings 9 bars

Equipment

  • 1 8X8 baking pan
  • 1 sheet of parchment paper
  • 1 Whisk
  • 1 mixing bowl
  • 1 spatula

Ingredients
  

Shortbread crust:

  • 2 cups blanched almond flour
  • 1/3 cup coconut oil
  • ¼ cup maple syrup
  • 1 tsp. vanilla extract
  • pinch of sea salt

Pumpkin Pie Filling

  • 1 (15 oz.) can pumpkin puree
  • 1/2 cup maple syrup
  • 1/3 cup full-fat coconut milk
  • 1 tbsp. arrowroot powder or cornstarch
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 tbsp. pumpkin pie spice
  • 1/4 tsp. cloves
  • 1/4 tsp. sea salt

Instructions
 

  • Preheat oven to 350 degrees F. Line an 8X8 pan with parchment paper to easily lift out the bars after baking.
  • In a medium bowl mix together the almond flour, coconut oil, maple syrup, vanilla and salt until a dough forms.
  • Use a spatula to press the dough into the baking dish in an even layer. Use a fork to poke a couple of wholes in the crust and bake for 10-15 minutes until the corners are slightly golden brown.
  • While the crust bakes, combine all of the pumpkin pie filling ingredient in a bowl. Whisk until smooth and combined.
  • Remove the crust from the oven and let cool for at least 5 minutes before adding the pie filling.
  • Pour the pumpkin pie filling onto the crust. Use a spatula to make sure it's evenly spread out. Bake for approximately 45 minutes until the center is set.
  • Let cool, refrigerate and then cut into bars for serving.
  • Top with whipped cream or coconut cream, and pecan pieces if desired. Store covered in the fridge for up to a week. 
Keyword pumpkin pie bars; paleo pumpkin pie bars

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easy to make paleo pumpkin pie shortbread bars
Pumpkin Desserts & Baked Goods

No Bake Pumpkin Cheesecake Bars

No bake pumpkin cheesecake bars are the perfect frozen pumpkin treat! Made gluten and dairy free, they’re sweetened naturally and are spiced to perfection with pumpkin puree and pumpkin spice! The date nut crust is infused with espresso powder for that gives these bars pumpkin spice latte vibes.

no bake layered pumpkin cheesecake bars

If you follow me on Instagram, it should come as no surprise that once July 4th is over my mind becomes preoccupied with pumpkin season on the horizon! I don’t hate summer but if you’re on this site, it should come as no surprise to you that I’m all about those fall vibes!

It won’t be long now until pumpkin products start popping up all over and I say why wait?! These frozen layered pumpkin cheesecake bars are perfect for you if you’re starting to crave some pumpkin in your life but it’s still hot out. The cheesecake layers are made from cashews that give each bite a really nice smooth, creamy texture and keep these bars dairy free.

Dates and maple syrup naturally sweeten the crust and the cheesecake layers and pumpkin and pumpkin spice give each bite that quintessential fall flavor we all know and love!

Libby’s 100% Pure Pumpkin

Just like in all of my pumpkin recipes, I used Libby’s 100% Pure Pumpkin in this no bake pumpkin recipe. Libby’s knows what they’re doing when it comes to pumpkin as they have been the leading producer of canned pumpkin for generations. I always have a can (of 5!) in my pantry year round because I firmly believe pumpkin isn’t just for the fall! I love that Libby’s 100% Pure Pumpkin products contain nothing but 100% pure pumpkin – there’s no additives, chemicals, or preservatives used in the production or canning process.

I also recently learned more about the sustainability efforts Libby’s is taking on their farms that they’ve planted on for over 100 years.

Their factory in Morton, IL is 100% landfill-free. They are able to achieve this by recycling pumpkin by-products and incinerating remaining waste for energy recovery. Pumpkin waste, like rind and skin, finds new life as land applied fertilizer—except for the seeds—those are sold for wild squirrel food.

It’s nice knowing that the process of harvesting a vegetable that can be used in so many different ways is also finding many different ways to ensure as little waste from that process as possible.

health benefits of pumpkin

One of the reasons I’m so passionate about pumpkin not being just a fall food is that it’s packed with so much good nutrition! Pumpkin puree contains:

  • vitamin A
  • vitamin C
  • vitamin E
  • fiber
  • potassium
  • iron

Pumpkin gets its orange color from beta-carotene, a precursor to vitamin A and a powerful antioxidant that helps protect the body against free radicals.

dairy free no bake layered pumpkin cheesecake bars made with libbys pumpkin

no bake pumpkin cheesecake bars

I love the smell of pumpkin baked goods baking in the oven, but can also appreciate whipping up a delicious pumpkin treat with some help from my freezer, which is where these come in!

These frozen pumpkin cheesecake bars are creamy and smooth like a slice of cheesecake and “bake” in your freezer in about 2 hours. One bar makes for a good after lunch or after dinner treat!

ingredients for freezer pumpkin cheesecake bars

  • LIBBY’S 100% Pure Pumpkin
  • raw almonds
  • pecans
  • unsweetened coconut flakes
  • pitted dates
  • pumpkin pie spice 
  • vanilla extract
  • espresso powder
  • coconut oil
  • cashews
  • unsweetened non-dairy milk 
  • maple syrup 

equipment / utensils:

date nut crust for frozen pumpkin cheesecake bars
no-bake-layered-pumpkin-cheesecake-bars

No Bake Pumpkin Spice Latte Cheesecake Bars

Maggie Michalczyk, RDN
No bake pumpkin cheesecake bars are the perfect frozen pumpkin treat! Made gluten and dairy free,  the cashew cheesecake layers are smooth and creamy and infused with pumpkin and pumpkin spice! Stash these in your freezer for a fun pumpkin treat any time of year! 
Prep Time 40 mins
Cook Time 8 hrs 10 mins
Servings 16 bars

Ingredients
  

for the crust:

  • ¾ cup raw almonds
  • ¼ cup pecans
  • ¾ cup unsweetened coconut flakes
  • 1 cup pitted dates
  • 2 tsp. pumpkin pie spice
  • 1 tsp. vanilla extract
  • 1 tsp. espresso powder
  • 3 tbsp. coconut oil melted
  • for the filling:
  • 1 cup cashews soaked overnight
  • ¾ cup unsweetened non-dairy milk
  • ½ cup maple syrup
  • ¼ cup coconut oil melted
  • ½ cup LIBBY’S 100% Pure Pumpkin
  • 2 tsp. pumpkin pie spice
  • 1 tsp. vanilla extract

Instructions
 

  • Soak the cashews overnight or pour boiling water on top and let sit for at least 20 minutes to soften.
  • Next prepare the crust. In the bowl of a food processor add the almonds and pulse until finely chopped. Add the rest of the crust ingredients and pulse until a sticky crust begins to form. About 1-2 minutes.
  • Line an 8X8 inch pan with parchment paper. Add the crust to the pan and use your hands or a spatula to press it evenly into the pan. Refrigerate while you prepare the cheesecake filling.
  • Add the cashews, non-dairy milk, maple syrup, and coconut oil to the blender. Blend on high until combined.
  • Pour half of the mixture over the crust and place in the freezer for about 20 minutes.
  • Add pumpkin puree and cinnamon to the remaining mixture in the blender and blend until combined.
  • Once the first layer has been in the freezer for about 20 minutes, pour the pumpkin layer on top and return to the freezer. Spread evenly with a spatula until smooth.
  • Freeze for at least 2 hours or overnight to set.
  • When ready to eat, soften at room temperature and cut into squares.
  • Store covered in the freezer and enjoy!
Keyword frozen pumpkin cheesecake bars; pumpkin cheesecake bars; dairy free pumpkin cheesecake bars

This recipe was proudly created in partnership with Libby’s. I hope you love it!

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Pumpkin Desserts & Baked Goods

Pumpkin Cheesecake Bars with Streusel Topping

Pumpkin cheesecake bars with streusel topping are like a cross between pumpkin cheesecake and pumpkin pie! Made with a graham cracker crust, two layers of cheesecake and a streusel topping.These cheesecake bars are easier to make than an entire cheesecake, and make for the perfect Thanksgiving dessert!

small batch pumpkin cheesecake bars

Gratitude is in the air and although thanksgiving and the holidays will look different this year, but that doesn’t mean you can’t enjoy the holiday flavors that bring bring cozy vibes and nostalgia. If you follow me on Instagram then you know pumpkin is definitely one of those flavors for me and this time of year is my favorite.

There’s nothing I won’t put pumpkin into — and for good reason! Not only is pumpkin puree delicious in treats, and savory dishes, but it also adds more vitamin A, C, E, fiber and potassium to anything that you put it in. That’s a major win!

Every year I’m in charge of dessert for thanksgiving and make a pumpkin cheesecake (the recipe is actually in my cookbook!). I love that cheesecake not only because it’s delicious, but because cooking it brings me joy too.

I felt the same joy making these pumpkin cheesecake bars and they are just as drop dead delicious as an entire cheesecake, but way easier to make! With an entire cheesecake you have to worry about the cooling it properly so that the top doesn’t crack, and then you have to worry about how to cover up the top when it does crack (berries and whipped cream!) — trust me, I’ve been there!

What’s also nice about these pumpkin bars is that they’re a smaller portion size than a slice of cheesecake, and this recipe makes a smaller batch (8X8 vs. 13X9) than traditional recipes.

ingredients for pumpkin cheesecake bars

Here is everything you will need to make these pumpkin cheesecake bars.

  • graham crackers or cinnamon cookies
  • pumpkin pureeI like Libby’s 100% Pure Pumpkin and use it in all my pumpkin recipes!
  • cream cheese
  • sugar
  • brown sugar
  • butter
  • eggs
  • vanilla extract
  • pumpkin pie spice
  • cinnamon
  • salt
  • old-fashioned oats — you’ll use these for the streusel topping

equipment/ utensils:

  • 8X8 baking pan
  • parchment paper
  • stand or hand mixer
layered pumpkin cheesecake bar with streusel topping and graham cracker crust
best-pumpkin-cheesecake-bars

Layered Pumpkin Cheesecake Bars with Streusel Topping

Maggie Michalczyk, RDN
Pumpkin cheesecake bars with streusel topping are like a cross between pumpkin cheesecake and pumpkin pie that you will love! Easier to make than an entire cheesecake, they’re perfect as a fun treat in the fall or Thanksgiving dessert!
Prep Time 15 mins
Cook Time 1 hr
Servings 12 bars

Ingredients
  

for the crust:

  • 6 sheets of cinnamon graham cracker crumbs or 2 cups of cinnamon cookies
  • 2 tbsp. butter melted

for the bars:

  • 2 8 oz. packages cream cheese softened**
  • 1 cup granulated sugar
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 tsp. ground cinnamon
  • 2 tsp. pumpkin pie spice
  • for the streusel topping:
  • 1/2 cup brown sugar or coconut sugar
  • 1/2 cup flour
  • 2 tbsp. butter softened not melted
  • 1/2 cup old-fashioned oats
  • 1 tsp. pumpkin pie spice

Instructions
 

  • Preheat the oven to 350 degrees F. Line a 8X8 baking pan with parchment paper (leave an overhang to be able to pull out these bars easily) and set aside.
  • In the bowl of a food processor, combine the graham crackers or cookies, along with the butter. Pulse until a super fine consistency appears.  Press evenly into the bottom of the pan. Bake for 8 minutes, remove, and cool.
  • In another bowl, combine the room temperature cream cheese, sugar, salt, and vanilla. Beat with hand mixers until completely smooth and creamy. Add in the eggs one at a time, mixing between each one. 
  • Pour half of the mixture on top of the crust. 
  • Add pumpkin, cinnamon, and pumpkin pie spice to the remaining cheesecake mixture and stir until completely combined.
  • Pour the pumpkin layer on top of the first layer. Bake for 30 minutes. 
  • Stir together the brown sugar, flour, oats, and pumpkin pie spice. Cut the butter into small cubes. Add in the butter and mix together with a folk to get that “crumble” texture. Sprinkle this streusel topping evenly over the pumpkin cheesecake layer.
  • Place in the oven and bake for another 25 minutes. 
  • Turn the oven off and let the bars cool in the oven for about an hour. Refrigerate for 1-2 hours more before cutting. Enjoy! 

Notes

** It’s super important you soften your cream cheese before using. If it’s still hard you will not get that smooth cheesecake consistency. 
Keyword pumpkin cheesecake bars; pumpkin cheesecake bars with streusel topping

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Pumpkin Desserts & Baked Goods

Pumpkin Pie Crumble Bars

Pumpkin pie crumble bars are a delicious fall treat and perfect for you if you love pumpkin pie but don’t want to go through the hassle of making a whole pie! Made with simple ingredients, including pumpkin puree and fall spices, you’ll fall in love with each bite!

simple and delicious pumpkin pie crumble bars made with healthier ingredients

Fall is by far my favorite time of year (which should come as no surprise to you if you follow me on Instagram!) and one of my favorite pumpkin season activities is to bake different things with pumpkin! People often ask me, why pumpkin? And the answer is simple. Pumpkins make people happy! They remind us of everything we love about the season!

Add that to the fact that pumpkin is truly a fall superfood adding more nutrition to anything you put it in! I love finding new delicious ways to use it and these pumpkin bars are the latest delicious discovery I can’t wait to share with you!

These pumpkin pie crumble bars will wow you with how easy they are to make and how delicious they come out to be! No fancy technique required, I promise. The crumble on top is my favorite part, and while I added walnuts to my recipe, there’s no doubt that oats, pecans, or pumpkin seeds would also be delicious on top too!

Perfect for any pumpkin pie lover out there and much easier to make than a full pumpkin pie, these pumpkin bars are the perfect thing to bake on a cozy fall weekend! They’re also the perfect treat to bring to a get together in the fall and would be perfect for Friendsgiving and Thanksgiving celebrations too!

Crumb topping for these bars

One thing I love about this recipe is that the crumble topping is so simple. You save some of the main dough, then add in your choice of ingredients like pecans, walnuts, pumpkin seeds. It provides the perfect mix of textures and flavor with the pumpkin pie base.

pumpkin pie crumble bar ingredients

  • pumpkin puree for the bar filling, this recipe uses pumpkin puree not pumpkin pie mix which is just one ingredient — pumpkin! Pumpkin pie mix has sugar mixed in already, and I wanted to sweeten these bars with honey instead. Bonus points that it’s a wholesome and unprocessed sweetener!
  • butter
  • whole-wheat pastry flour
  • light brown sugar – you can also use coconut sugar in place of brown sugar
  • honeyI like using honey to sweetened things because it’s 100% unprocessed and the flavor goes really well with pumpkin!
  • pumpkin spice
  • cinnamon
  • vanilla extract
  • egg
  • salt
  • optional toppings: oats, walnuts, pecan pieces, pumpkin seeds

equipment / utensils:

pumpkin pie crumble bars made with whole wheat flour with a walnut crumble on top

how to make pumpkin crumble bars

Making these pumpkin crumble bars is easy! Nothing fancy is required!

  1. Preheat & soften. Preheat the oven and soften the butter. To soften the butter I place it on a small plate on top of my oven near the warmest spot. Get your pan ready with cooking spray and parchment paper
  2. Combine & press. Once your butter has softened, whisk together the ingredients for the crumble, mix in your butter (can totally use your hands for this part). Reserve about 1/2 cup of the dough for the crumble on top and press the rest into the bottom of the pan forming the crust.
  3. Mix together & pour. Mix together the ingredients for the pumpkin pie filling and pour it over the crust.
  4. Crumble on top & bake. Use the rest of the dough for the crumble on top, adding in any walnuts, pumpkin seeds, pecans or oats you want to use. Bake, let cool, cut and enjoy!
simple-and-delicious-pumpkin-pie-bars-made-with-healthier-ingredients

Pumpkin Pie Crumble Bars

Maggie Michalczyk, RDN
Fall in love with these pumpkin pie crumble bars that are easy to make, and taste like mini squares of pumpkin pie! Filled with fall flavor, and delicious! 
Prep Time 15 mins
Cook Time 28 mins
Servings 9 bars

Ingredients
  

  • For the crust and topping:
  • 1/2 cup light brown sugar can sub coconut sugar
  • 1 1/2 cup whole wheat pastry flour
  • 2 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup unsalted butter room temperate/ slightly melted
  • For the filling:
  • 1 1/4 cup pumpkin puree
  • 1/2 cup honey
  • 1 egg
  • 1/2 tsp. vanilla extract
  • 2 tsp. pumpkin pie spice
  • 2 tbsp. oats chopped walnuts, pecan pieces or pumpkin seeds (optional)

Instructions
 

  • Preheat the oven to 375 degrees F and grease an 8″ pan with cooking spray. Press a sheet of parchment paper into the pan so that it sticks nicely to the bottom with edges hanging over.
  • In a medium sized bowl whisk together the brown sugar, whole wheat pastry flour, pumpkin pie spice, cinnamon, nutmeg, baking soda, baking powder, and salt. Add in the melted butter and use a wooden spoon or your hands to mix the butter into the dough so that a crumbly dough begin to form.
  • Reserve roughly about a half cup of dough for the topping. Press the remaining dough into the baking pan to form a crust. Make sure the whole bottom of the pan is covered as evenly as possible. Set aside.
  • In the bowl of a stand mixer or using a hand mixer, mix together the pumpkin puree, honey, egg, vanilla extract and pumpkin pie spice until smooth and combined. Pour over the crust and use a spatula to spread evenly.
  • Mix walnuts, pumpkin seeds, pecans, or oats into the remaining dough and sprinkle chunks on top of the pumpkin filling. It’s ok if some chunks are bigger and some are smaller. Cover most of the top. 
  • Bake for approximately 28 minutes, remove from oven and let cool. Cut into bars and enjoy!

Notes

Store these bars covered in the fridge for maximum freshness and awesome tasete!
Keyword pumpkin pie bars; pumpkin bars; pumpkin pie crumble bars

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