If you’re craving a dessert that brings the cozy warmth of fall right to your kitchen, you have to try this Brown Butter Pecan Pumpkin Pie Bars Recipe. It’s a delightful blend of nutty brown butter, rich pumpkin filling, and a crisp pecan crust that’s all baked into handy, sliceable bars. These bars deliver everything you love about pumpkin pie but with a fun, portable twist perfect for sharing at any gathering or just treating yourself on a quiet afternoon. The combination of textures and flavors is absolutely irresistible, making these bars an instant favorite once you take your first bite.

Ingredients You’ll Need

The image shows eight small clear glass bowls and one measuring cup arranged on a white marbled surface. In the top center bowl, there is a thick orange puree with a textured swirl. To the top right, another bowl holds four square pieces of pale yellow butter. Below it, a small bowl contains dark brown and light brown powder spices. Next to that, on the right, a measuring cup filled with a light cream-colored liquid. Below the puree and butter, three bowls show light brown sugar, a single white egg, and a pile of white powdery flour, arranged left to right. At the bottom right is a metal measuring cup with a mixture of oats and seeds. A small white spoon lies in the center near the flour bowl. The photo taken with an iphone --ar 4:5 --v 7

For this Brown Butter Pecan Pumpkin Pie Bars Recipe, the ingredients list might look simple, but each one plays an essential role in building those layers of flavor and texture. From the slightly crunchy pecan crust to the creamy, spiced pumpkin filling, every element has a purpose that will shine through in your finished bars.

3/4 cups (105g) all-purpose flour: Provides structure to the crust and a tender base for the filling.
1/4 cup (55g) packed light brown sugar: Adds a natural sweetness and moisture to the crust.
1/4 tsp salt: Enhances all the flavors, balancing sweetness perfectly.
1/3 cup (50g) finely chopped pecans: Gives the crust a wonderful texture and a toasty, buttery flavor.
5 tbsp (70g) unsalted butter, melted and cooled: Binds the crust ingredients, adding richness and depth.
1 1/2 cups (375g) pure pumpkin puree: The star of the filling, bringing that classic fall flavor and creamy texture.
3/4 cup (165g) packed light brown sugar: Sweetens the pumpkin filling with a subtle caramel note.
1 large egg: Helps the filling set perfectly while adding richness.
3/4 cup (180ml) evaporated milk or half & half cream: Creates a smooth, luscious filling texture.
1 tbsp (8g) all-purpose flour: Stabilizes the filling so it holds its shape when cut.
1 tsp pumpkin pie spice: Brings the warm, familiar pumpkin pie flavors to life.
1/2 tsp ground cinnamon: Adds an extra layer of comforting spice.
1/8 tsp salt: Balances the filling flavors delicately.
2 tbsp (28g) unsalted butter, browned: Intensifies the buttery aroma with nutty, caramelized notes for the filling.
1/2 cup (120ml) cold heavy 35% whipping cream: Whipped to soft peaks, it tops the bars with a light, fluffy finish.
1 tbsp powdered sugar: Sweetens the whipped cream topping just right.
Ground cinnamon for sprinkling: Finishing touch to add pop and visual appeal.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Brown Butter Pecan Pumpkin Pie Bars Recipe

Step 1: Prepare the Crust

Start by preheating your oven to 350°F and lining an 8×8-inch square metal baking pan with parchment paper, leaving a generous overhang for easy removal later. Mix the flour, brown sugar, salt, and finely chopped pecans in a medium bowl. Adding the melted, cooled butter helps bind everything together. Press this mixture evenly into the pan, making sure to also press it slightly up the sides for a sturdy crust. Bake the crust for about 12 to 14 minutes until it’s just turning golden. This creates a beautifully textured base that holds the pumpkin filling perfectly.

Step 2: Brown the Butter

While the crust cools, brown your butter in a small frying pan over medium heat. Stir constantly as it bubbles and then foams, watching for those little brown bits to appear – that’s the magic of nutty, caramelized flavors developing. Removing it at this point and letting it cool slightly is key to infusing the pie filling with that irresistible, rich brown butter aroma without cooking the egg prematurely.

Step 3: Mix the Pumpkin Filling

In a large bowl, whisk together the pumpkin puree, brown sugar, egg, evaporated milk or cream, and the cooled browned butter until smooth. Then add the flour, pumpkin pie spice, cinnamon, and salt, whisking again until everything is fully combined. This mixture will be velvety smooth and fragrant with spices, promising a perfect bake.

Step 4: Bake the Filling

Pour the filling over the slightly warm crust and pop it back into the oven at 375°F for 5 minutes. Then reduce the temperature to 350°F and continue baking for 25 to 30 minutes until the filling is just set — it shouldn’t jiggle too much when gently nudged. This method helps the filling cook evenly without cracking or curdling, giving you a silky texture in every bite.

Step 5: Chill and Cut

Once baked, transfer the pan to a wire rack and allow it to cool completely. For the best slicing results and to develop flavors fully, cover and refrigerate the bars for at least an hour or overnight. Use the parchment overhang to carefully lift the entire block from the pan, then slice into nine satisfying squares that are ready for the next step.

Step 6: Whip the Topping

Using cold heavy cream and powdered sugar, whip the topping to soft peaks with an electric mixer. Pipe this luscious cream over each bar with a star tip to create a beautiful flourish. Finish with a dusting of ground cinnamon to add subtle spice and make these pumpkin bars simply irresistible.

How to Serve Brown Butter Pecan Pumpkin Pie Bars Recipe

The image shows a square slice of a two-layer dessert on a white plate with a red floral rim, placed on white parchment paper over a white marbled surface. The bottom layer is light beige, crumbly, and looks like a nutty crust, while the top layer is a thick, smooth, light orange filling. On top of the dessert is a small, decorative swirl of white whipped cream with a light dusting of brown spice. In the background, there are more slices of the same dessert, each topped with whipped cream. A brass fork rests on the plate near the dessert, and a woman's hand holds a utensil above the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A swirl of homemade whipped cream dusted with cinnamon is classic, but you could also add chopped toasted pecans on top for extra crunch. A drizzle of maple syrup or a light sprinkle of nutmeg can boost the seasonal vibes to the next level.

Side Dishes

Pair these bars with a steaming cup of chai tea or rich coffee for a cozy snack. A scoop of vanilla ice cream makes for a decadent dessert after dinner — the warm spices and cool ice cream create a perfect harmony.

Creative Ways to Present

Serve the bars on a rustic wooden board for an inviting look or arrange them on decorative plates with a few fresh cranberries or orange zest for a festive touch. You can also carefully stack bars in pretty glass jars for gift-giving or potlucks.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator. Thanks to their firm texture and chilling step, the bars keep their shape and flavor beautifully for up to 4 days.

Freezing

If you want to keep these bars longer, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. They freeze well for up to 2 months. Thaw overnight in the refrigerator before serving.

Reheating

Warm your bars gently in a low oven (about 300°F) for 10 minutes before serving if you prefer them a bit warmed. Adding fresh whipped cream on top after warming will keep them from losing that creamy contrast.

FAQs

Can I substitute the pecans with another nut?

Absolutely! Walnuts or almonds work wonderfully in this recipe, offering a different but equally delicious texture and nutty flavor. Just make sure to finely chop them to maintain the right crust consistency.

What type of pumpkin puree should I use?

Use pure pumpkin puree, not pumpkin pie filling which is sweetened and spiced. Canned pumpkin puree from the baking aisle is perfect and consistent in texture.

Can I make this recipe dairy-free?

You can substitute the butter with dairy-free margarine or coconut oil, and use a plant-based cream alternative. Keep in mind that browning butter is a key flavor here, so the dairy-free versions will change the flavor profile somewhat.

How do I know when the filling is done baking?

The filling should be mostly set with only a slight jiggle in the center when you gently shake the pan. It will firm up fully as it cools and chills, giving you clean slices.

Can I prepare these bars in advance for a party?

Yes, they are perfect make-ahead treats! Bake and chill them the day before your event, top them with whipped cream just before serving, and enjoy the compliments coming your way.

Final Thoughts

This Brown Butter Pecan Pumpkin Pie Bars Recipe is a true celebration of fall flavors wrapped up in a convenient, sliceable treat that’s perfect for sharing. It’s the kind of dessert you’ll find yourself making again and again, whether to cozy up on a rainy afternoon or to wow guests at your next gathering. Dive in and enjoy every buttery, spiced bite — you’re going to love how easy and rewarding this recipe is!