This easy Pumpkin Pie Bars recipe is a wonderful pumpkin dessert to make in place of traditional pumpkin pie for any occasion. These are a crust-free version that is full of our favorite pumpkin spice flavors.
If you love pumpkin recipes be sure to try these other favorites! These mini pumpkin pies are another perfect individual sized dessert, this pumpkin coffee cake is a perfect breakfast treat and these Pumpkin Cheesecake Bars are a must make.
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Table of contents
Pumpkin Pie Bar Recipe
These bars are so easy to whip up and bake for any occasion or pumpkin craving you may be having. They feature the best part of pumpkin pie in my opinion…the classic pumpkin filling in bar form! They’re light and fluffy and are loved by anyone who is a classic pumpkin pie lover.
This simple recipe has all the fall spice flavors you expect to find just without a traditional pie crust.
Ingredients Needed
Flour – I have used coconut flour and almond flour for this recipe to make them grain free but you can use all-purpose flour, oat flour, or any gluten free flour as well.
Cinnamon, Ground Ginger, Cloves, Nutmeg – The favorite spices for Fall baking.
Baking powder – Needed for making them fluffy
Pumpkin Puree – The feature of this recipe. Just be sure to get pure pumpkin and not pumpkin pie filling mixture.
Vanilla extract – for added warm flavors.
Eggs – two large eggs will bind the ingredients together.
Milk – I used regular 2% milk for creaminess.
Sugar – to give it the perfect sweetness. Use white sugar, brown sugar or coconut sugar.
How to Make these Pumpkin Bars
Preheat oven to 350° F and grease an 8×8 inch baking dish with non-stick cooking spray.
In a mixing bowl, combine the flour, baking powder and spices together well.
In a separate large bowl, add the pumpkin puree, milk, eggs and vanilla extract and whisk to combine well..
Then add the dry ingredients to the wet ingredients and stir to combine thoroughly.
Pour pumpkin mixture evenly into the prepared baking dish.
Bake for 45 minutes or until a toothpick comes out clean.
Let cool completely before slicing.
Variations/Substitutions
Substitute regular milk for a non-dairy milk like almond milk, coconut milk, etc.
Substitute all-purpose flour or gluten-free flour.
Substitute 2 teaspoons of pumpkin pie spice for spices if preferred.
Swap the brown sugar for white sugar or dark brown sugar or ¼ teaspoon of liquid stevia.
Tips:
Top with whipped cream or ice cream if desired.
Be sure to use pumpkin purée and not pumpkin pie filling that has added sugar.
FAQ’s
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for 4-5 days.
These pumpkin bars can be frozen for up to 2 months in a freezer safe container or baggie
Easy Pumpkin Pie Bars
Ingredients
- 15 ounces pumpkin puree 1 can
- ¼ teaspoon vanilla extract
- 2 large eggs
- ¼ cup milk regular milk, almond milk, rice milk, etc.
- ½ cup brown sugar
- ½ cup coconut flour or all purpose flour, oat flour or gluten free flour
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- 1 teaspoon baking powder
Instructions
- Preheat oven to 350° F and grease an 8×8 baking dish with non-stick cooking spray or butter.
- In a medium bowl, add the sugar, flour, baking powder and spices and stir to combine.½ cup brown sugar, ½ cup coconut flour, 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon cloves, ¼ teaspoon nutmeg, 1 teaspoon baking powder
- In a large mixing bowl, add the pumpkin puree, milk, eggs and vanilla extract and whisk together completely t15 ounces pumpkin puree, ¼ teaspoon vanilla extract, ¼ cup milk, 2 large eggs
- Add the dry ingredients to the wet ingredients and whisk together.
- Pour the pumpkin mixture into the prepared dish and spread evenly.
- Bake for 45 minutes (or until a toothpick comes out clean).
- Remove from the oven and let cool completely before slicing.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Judi Hayes
What are your thoughts about subbing maple syrup for the sugar? How much extra flour would be needed? Or egg? What do you think?
Mary Greger
I read thru the recipe and it looked like a winner, but did notice no salt was in the recipe. I meant to slip some in, but forgot. Took my first bite and BLAND is how I describe it. Ugh! To save the batch I made, I sprinkle some salt on the individual piece, just to bring forward some flavor from the spices and enhance it. Greatly improved it. I suggest adding 1/4 to 1/2 tsp of salt to the recipe.
Caitlyn
Can we substitute all the spices with pumpkin pie spice?
Sherri
Yes! You can substitute 2 teaspoons of pumpkin pie spice <— I love to make my own!
Connie Muckelberg
How big is one square? How many sq in an 8×8 pan?
Sherri
you can get 16 2 inch bars or 9 slightly larger bars.