Pumpkin Pecan Pie Bars (gluten-free, whole grain, all-purpose flour options)
Servings 16
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.
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
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