Pumpkin Pecan Pie Bars (gluten-free, whole grain, all-purpose flour options)

These pumpkin pecan pie bars have a homemade sugar cookie crust and pecan streusel topping. With gluten-free, whole wheat and all-purpose flour options.

After I made that paleo vegan pumpkin pie, I wanted to make a whole wheat pumpkin pie. But that’s been done so many times before.

Then I decided I ought to make a pumpkin pecan pie, but the filling plus topping was just a little bit too much for a pie dish.

Easy and Delicious Pumpkin Pecan Pie Bars with a homemade sugar cookie crust (gluten-free, whole grain, all-purpose flour options)

And then I went with mini pies, and though super cute, they took forever to prepare and gluten-free version kind of stuck to the muffin liners. And to be honest, they were a huge pain in the butt.

So here we have the easiest and least fussy version – pumpkin pecan pie bars! I shared these pumpkin pecan bars over on My Baking Addiction on the weekend and now I wanted to share them with you. :)

My favorite part of these bars is the crust. I’ve said this like 9 times in the past few weeks, but I’m all about sugar cookie crusts and chocolate cookie crusts, like in these mini pumpkin cheesecakes.

Easy and Delicious Pumpkin Pecan Pie Bars with a homemade sugar cookie crust (gluten-free, whole grain, and all-purpose flour options)

For the gluten-free version, I used my beloved 1-to-1 gluten-free baking mix. It worked perfectly!

I ran out of ingredients to try a dairy-free version, but if you feel like experimenting, I’d use 7 tablespoons of coconut oil in place of butter in the crust, full-fat canned coconut milk in place of the evaporated milk and 3.5 tablespoons of coconut oil instead of butter in the topping.

I think the gluten-free + dairy-free version may be a little more fragile and / or crumbly than the butter-based versions but I’m not really sure about that.

Easy and Delicious Pumpkin Pecan Pie Bars with a homemade sugar cookie crust (gluten-free, 100% whole grain, all-purpose flour options)

If I add a dairy-free option, I have to test it with whole wheat + gluten-free + all-purpose flours. And this is why I post quite infrequently compared to some other bloggers. There are only two of us and we don’t have anyone nearby to share my baked treats with. So sometimes it’s just not possible to bake 6 pans of pumpkin bars. ;) It’s actually easier for me just to post paleo recipes because the grain-free + dairy-free option is the only option!

Anyway. Back to these bars! The filling is the same one I used in my pumpkin pie streusel bars recipe. It goes perfectly with the pecan topping and is just the right texture.

I first tried making more of a traditional pecan pie topping with eggs but it was just weird on top of the pumpkin. So I went with a pecan topping that’s more streusel-like. Nobody seemed to mind! These bars were gobbled down in record speed.

If the gluten-free or whole wheat options don’t work for you, try these paleo pecan pie bars from Food Faith Fitness!

Pumpkin Pecan Pie Bars (gluten-free, whole grain, all-purpose flour options)

Rated 5.0 by 3 readers
Pumpkin Pecan Pie Bars (gluten-free, whole grain, all-purpose flour options)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 9


    For the crust:

  • 1/2 cup (113 grams) unsalted butter, room temperature
  • 1/2 cup (100 grams) raw sugar or granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup + 2 tablespoons (141 grams) white whole wheat flour or all-purpose flour or (151 grams) 1-to-1 gluten-free baking mix for a gluten-free version*
  • For the pumpkin filling:

  • 1 15-ounce (425-gram) can pumpkin puree
  • 1/3 cup (67 grams) raw sugar or granulated sugar
  • 1/3 cup (67 grams) coconut sugar or brown sugar
  • 2 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup (120 milliliters) evaporated milk
  • 2 large eggs (50 grams each, out of shell), room temperature
  • For the pecan topping:

  • 1/2 cup (100 grams) coconut sugar or brown sugar
  • 1/4 cup (31 grams) white whole wheat flour or all-purpose flour or (34 grams) 1-to-1 gluten-free baking mix
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup (56 grams) unsalted butter, room temperature
  • 1 1/2 cups (165 grams) chopped pecans


  1. Preheat oven to 350 °F (175 °C) and line an 8"×8" pan with a piece of parchment paper.
  2. Prepare the crust. In a medium mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add in the vanilla, salt and flour. Mix on low until well combined (it'll be crumbly).
  4. Press onto the bottom of the prepared pan and bake for 15-17 minutes until it just starts to brown around the edges.
  5. Let cool at least 15 minutes while you prepare the filling.
  6. In a large mixing bowl, stir together all the pumpkin filling ingredients except for the eggs. Once well combined, add the eggs and whisk until thoroughly combined. Set aside.
  7. Prepare the pecan topping. In a medium mixing bowl, mix together the sugar, flour, cinnamon and salt.
  8. Use your hands to incorporate the butter and once well combined, stir in the chopped pecans.
  9. Pour the pumpkin filling evenly over the partially cooled crust and then carefully sprinkle the pecan topping over the filling.
  10. Bake for 40 minutes or until the topping is golden brown and firm and the middle is set.
  11. Let cool completely and then cut into bars. Store at room temperature for 1 day or refrigerate for up to 3 days.

Source: My post on My Baking Addiction – Pumpkin Pecan Bars

Recipe by  | www.texanerin.com

As an Amazon Associate, I earn from qualifying purchases. For more info, see my disclosure.

Pin post on Pinterest Share post on Facebook Share post on Twitter Share post on Google+

51 comments on “Pumpkin Pecan Pie Bars (gluten-free, whole grain, all-purpose flour options)” — Add one!

  • Lisa says
    November 25, 2020 @ 1:06 am

    Can you use anything as a substitute for the raw or granulated sugar- like honey or maple syrup?

    • Erin replies to Lisa
      November 25, 2020 @ 6:32 am

      No, sorry, it’d result in a runny mess. :(

  • Tamara Brennan
    December 15, 2016 @ 6:23 am

    Oh! This recipe is absolutely amazing. I’ve been grieving the loss of wheat (allergic) and thinking that dessert was over for me. I had one last stash of pumpkin from the garden in the freezer and had been saving it for something special. This was incredible. I’ve shared the recipe with friends. As for sharing the bars– normally we practice “sharing” in our family but my little girl and I decided we had to stashed these and eat them together when no one was around. Sometimes there are things that are too precious.

    • Erin replies to Tamara Brennan
      December 15, 2016 @ 10:27 pm

      Oh my goodness. Dessert is most definitely not over for you! I have about 200 GF dessert recipes here. I didn’t even avoid gluten until a few months ago so I just baked that stuff because they were truly as delicious as the wheat versions. :) And that is so cute that you and your daughter stashed the bars away for yourselves. I bet she loved that. :D Thanks a bunch for your feedback!

  • Miranda
    November 30, 2016 @ 12:22 am

    These bars look amazing! I love anything pumpkin pie!

  • Brandy | Nutmeg Nanny says
    November 28, 2016 @ 11:08 pm

    My husband would lose his mind over these! They look amazing!

  • Trish - Mom On Timeout says
    November 28, 2016 @ 4:35 am

    These bars look PERFECT! So wonderful for the holidays!

  • puja says
    November 25, 2016 @ 8:19 am

    This looks like such a good dessert! I love pumpkin. Lovely share!!!

    • Erin replies to puja
      November 27, 2016 @ 8:54 pm

      Thanks so much! :)

  • Sharon @What The Fork says
    November 23, 2016 @ 1:46 am

    I might have to bring these to our Thanksgiving gathering! My family would be so impressed. I love how these turned out!

  • Kelly @ Nosh and Nourish says
    November 22, 2016 @ 10:45 pm

    To me, this is the PERFECT combo. <3

  • Ginny McMeans says
    November 22, 2016 @ 8:37 pm

    Those layers are sound absolutely gorgeous! Beautiful pics too.

  • Cookin Canuck says
    November 22, 2016 @ 6:06 pm

    Just look at that perfect filling! I would happily eat these over pie any day of the week.

  • Brenda@SugarfreeMom says
    November 22, 2016 @ 2:57 pm

    I was contemplating the same thing to make, mini pumpkin pies, but they do seem like a pain in the but! I love easy stress free dessert bars like these! Happy Thanksgiving!

  • Lora @savoringitaly says
    November 22, 2016 @ 12:27 pm

    Pumpkin and pecan together in a fabulous bar! Love this idea and would be perfect for Thanksgiving!!

  • Tana says
    November 22, 2016 @ 7:56 am

    These look really yummy and include 2 of my favorites for Thanksgiving. Unfortunately,living in Germany, I am away from the festivities this year. I was wondering what I might be
    able to use instead of the 1 to 1 gluten free baking mix – almond flour maybe ?? or a mix of almond and coconut flour ??
    Thanks for the great recipes!

    • Erin replies to Tana
      November 22, 2016 @ 7:38 pm

      Hi there! Unfortunately grain-free flours like almond flour and coconut flour aren’t interchangeable with wheat-based or 1-to-1 baking mixes. I’d recommend using the crust in my paleo vegan pumpkin pie and pre-baking it until it’s light brown and then letting it cool about 10 minutes before adding the filling to bake. I’d love to hear how it goes! :)

  • Meg @ With Salt and Wit says
    November 22, 2016 @ 3:55 am

    This sounds delicious! I need to make this ASAP!

  • Julie Sadler says
    November 22, 2016 @ 3:44 am

    Dear Erin,
    Thank you so much for your reply to my question!
    As I consider you someone who is a true expert in this field, I will take your advice on this one and stick to using this crust with bars such as these delicious Pumpkin delights! You’re amazing!
    Most appreciatively,
    Julie Sadler

    • Erin replies to Julie Sadler
      November 22, 2016 @ 8:02 pm

      Hi Julie! Thanks so much for your kind comment. :) I’ll have to try this crust in pie form one day because it’s really my favorite. Thanks again and happy Thanksgiving!

  • Erin @ The Speckled Palate says
    November 22, 2016 @ 3:24 am

    YUM! What gorgeous, delicious bars you’ve got here! I love that you combined pumpkin and pecan pies for this – so tasty!

  • Angie | Big Bear's Wife says
    November 22, 2016 @ 3:20 am

    Little pies are great and all but I’m in love with these pumpkin pecan pie bars!

  • Charlotte Moore
    November 22, 2016 @ 1:18 am

    These sure look tasty.

  • Lauren Kelly Nutrition says
    November 22, 2016 @ 1:14 am

    These are the best looking bars ever! Love these flavors!

  • Heather | All Roads Lead to the Kitchen says
    November 22, 2016 @ 12:41 am

    These bars sound amazing (because I can never choose between a slice of pumpkin and a slice of pecan);

  • Courtney says
    November 22, 2016 @ 12:09 am

    Oh my goodness, these just scream Thanksgiving. Delicious!

  • Alyssa | EverydayMaven says
    November 21, 2016 @ 7:55 pm

    These look amazing – I am printing this recipe!

  • The Food Hunter says
    November 21, 2016 @ 7:32 pm

    I wish someone would bring these to thanksgiving dinner

  • Ashley @ Wishes & Dishes says
    November 21, 2016 @ 5:55 pm

    I’m ALL about the crust, as well! I love easy and non-fussy – you are speaking my language here :)

  • Stephanie says
    November 21, 2016 @ 5:23 pm

    YUM! These look so much better than pumpkin pie or pecan pie on their own. Great combo!


Comments? I’d love to hear from you!

Your email address will not be published. Required fields are marked with *


Comments are moderated. If you don’t see your comment immediately, don’t panic… it went through! Thank you so much for taking time to leave feedback!

Please help others by rating the recipe: