Pumpkin Pie Bars {Freezer friendly}



I’ve been like the little red hen baking these delicious bars three times. I was blessed with several whole pumpkins and I baked two on one day and used my white whole wheat flour I’ve ground myself along with homemade pumpkin pie spice. Click here to see how I bake whole pumpkins.

Last weekend I made one batch and regretted it. My daughter asked me to make another batch for her Harvest snack at school and I went ahead and baked another round of pumpkins and made sure I had enough cream cheese for two batches. They are like little handheld pumpkin pies with crumb topping. Just like homemade pumpkin pie, they’re not overly sweet, which I love. You can actually see and taste the real pumpkin. I know they would freeze well and be just as delicious after thawed. Refrigerate the leftovers IF you have any. They taste divine with cool whipped topping on top and they’d be perfect for your Thanksgiving table. I think they taste more flavorful the second day.

Recipe adapted from Kraft recipes.

Pumpkin Pie Bars {Freezer friendly}


  • 1-1/3 cups flour (I use white whole wheat flour)
  • 3/4 cup granulated sugar, divided
  • 1/2 cup packed brown sugar
  • 3/4 cup cold butter, cut up
  • 1 cup old-fashioned or quick-cooking oats, uncooked
  • 1/2 cup chopped pecans, optional
  • 1pkg. (8 oz.) light cream cheese, softened
  • 3 eggs
  • 1 can (15 oz.) pumpkin or thawed freshly frozen
  • 1 Tbsp. pumpkin pie spice


  1. HEAT oven to 350°F.
  2. LINE 13×9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Mix flour, 1/4 cup granulated sugar and brown sugar in medium bowl until blended; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. I used my Kitchen Aid mixer. Stir in oats and optional nuts.
  3. RESERVE 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 min. Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until blended; pour over crust. Sprinkle with reserved oat mixture.
  4. BAKE 25 min.; cool 10 min. Use foil to transfer dessert from pan to wire rack; cool completely. Cut into bars and refrigerate or freeze whole in heavy-duty foil.
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Do you have a favorite pumpkin recipe?

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