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 and topping were just a little too much for a pie dish.

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

Here we have the easiest and fuss-free version – pumpkin pecan pie bars! I shared these pumpkin pecan bars over on My Baking Addiction on the weekend, and now I want 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.

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.

If I add a dairy-free option, I need to test it with whole wheat, gluten-free, and 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. Sometimes, it’s just not possible to bake six pans of pumpkin bars. ;) It’s actually easier for me 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 at record speed.

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

Author Erin Dooner

Course Dessert

Cuisine American

Servings 16

5 from 3 votes

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Prep Time 25 minutes mins

Cook Time 47 minutes mins

Total Time 3 hours hrs 12 minutes mins

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.

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Ingredients

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 (141-151 grams) flour see notes

For the pumpkin filling:

• ▢ 15 ounces (425 grams) canned 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 ml) 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 (31-34 grams) flour see notes
• ▢ 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

Instructions

• Preheat oven to 350 °F (175 °C) and line an 8″×8″ pan with a piece of parchment paper.
• Prepare the crust. In a medium mixing bowl, cream together the butter and sugar until light and fluffy.
  1/2 cup (113 grams) unsalted butter, 1/2 cup (100 grams) raw sugar
• Add in the vanilla, salt and flour. Mix on low until well combined (it’ll be crumbly).
  1 teaspoon vanilla extract, 1/4 teaspoon salt, 1 cup + 2 tablespoons (141-151 grams) flour
• Press onto the bottom of the prepared pan and bake for 15-17 minutes until it just starts to brown around the edges.
• Let cool at least 15 minutes while you prepare the filling.
• 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.
  15 ounces (425 grams) canned pumpkin puree, 1/3 cup (67 grams) raw sugar, 1/3 cup (67 grams) coconut sugar, 2 1/2 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 1/2 cup (120 ml) evaporated milk, 2 large eggs
• Prepare the pecan topping. In a medium mixing bowl, mix together the sugar, flour, cinnamon and salt.
  1/2 cup (100 grams) coconut sugar, 1/4 cup (31-34 grams) flour, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon salt
• Use your hands to incorporate the butter and once well combined, stir in the chopped pecans.
  1/4 cup (56 grams) unsalted butter, 1 1/2 cups (165 grams) chopped pecans
• Pour the pumpkin filling evenly over the partially cooled crust and then carefully sprinkle the pecan topping over the filling.
• Bake for 40 minutes or until the topping is golden brown and firm and the middle is set.
• Let cool completely, about 2 hours, and then cut into bars. Store at room temperature for 1 day or refrigerate for up to 3 days.

Notes

• For the crust, you can use 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 topping, you can use 1/4 cup (31 grams) white whole wheat flour or all-purpose flour or (34 grams) 1-to-1 gluten-free baking mix.
• The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
• Source: My post on My Baking Addiction – Pumpkin Pecan Bars.

Nutrition

Calories: 314kcalCarbohydrates: 37gProtein: 4gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 46mgSodium: 145mgPotassium: 157mgFiber: 2gSugar: 18gVitamin A: 4458IUVitamin C: 1mgCalcium: 48mgIron: 2mgNet Carbs: 35

Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤