I’ve been on a mission to find simple, crowd-pleasing desserts lately, and this Pumpkin Pie Bars recipe has become a favorite. It’s quick to prepare, uses canned pumpkin from the pantry (not pumpkin pie filling), and scales well for larger groups. Below you’ll find the original recipe for a 9 x 13 pan, tips for baking, and a multiplied version that served about 85 guests when I needed to feed a crowd.
Pumpkin Pie Bars (9 x 13 pan)
Crust
- 1/2 cup butter, softened
- 1/3 cup sugar
- 1 3/4 cups all-purpose flour
Combine the butter, sugar, and flour until the mixture is evenly blended. Press the dough firmly into the bottom of a greased 9 x 13-inch pan to form the crust.
Filling
- 1 cup sugar
- 2 eggs
- 15 oz canned pumpkin (NOT pumpkin pie filling)
- 2 cups (16 oz) cream cheese, softened
- 1 tsp vanilla extract
Beat the cream cheese until smooth, then add sugar, eggs, pumpkin, and vanilla. Blend until the filling is uniform and creamy. Spoon the filling evenly over the prepared crust.
Topping
- 2 cups hazelnuts, chopped (optional — omit for nut-free needs)
- 2 tbsp butter, softened
- 1/2 cup packed brown sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
Mix the topping ingredients with your fingers or a pastry cutter until well combined and crumbly. Evenly sprinkle the topping over the pumpkin-cream cheese layer.
Preheat the oven to 350°F (175°C) and bake for about 1 hour, or until the filling is set and the topping is golden. Allow the bars to cool completely in the pan before cutting to ensure clean slices and a firm texture.
Tips for Best Results
- Softening the cream cheese: For a lump-free filling, let the cream cheese sit at room temperature for several hours or overnight. Microwaving briefly can help, but room-temperature softening gives the smoothest result.
- Nut-free option: If serving in environments where nut allergies are a concern, omit the hazelnuts and increase the brown sugar and butter slightly to maintain the crumbly texture of the topping.
- Serving suggestion: Serve each bar with a small scoop of French vanilla ice cream or a dollop of whipped cream. The contrast between the warm spice of the pumpkin and the cool cream is especially popular.
- Storage: Keep bars refrigerated in an airtight container for up to 4–5 days. For longer storage, freeze individual slices wrapped tightly and thaw in the refrigerator before serving.
Scaled Recipe for Large Groups (Approximately 5×)
When I needed to serve about 85 people, I multiplied the recipe by five and split the batter between two hotel pans and one 9 x 13 pan. Below are the multiplied amounts I used; adjust slightly to taste if you prefer more or less sweetness.
Crust (5×)
- 2.5 cups butter
- 2 cups sugar
- 8.5 cups all-purpose flour
Filling (5×)
- 5 cups sugar (I used 6 cups for a slightly sweeter result)
- 10 eggs (or about 2 cups liquid eggs)
- 75 oz canned pumpkin
- 80 oz cream cheese (softened — soften overnight if possible)
- 5 tsp vanilla extract
Topping (5×)
- 10 tbsp butter
- 2.5 cups packed brown sugar
- 10 tbsp all-purpose flour
- 5 tsp ground cinnamon
Notes on scaling: For large pans, bake times can vary. Start with the original temperature (350°F / 175°C) and check for doneness—the filling should be set and a toothpick inserted near the center should come out mostly clean. If pans are deeper, they may require additional baking time; monitor closely to avoid over-browning the topping. If necessary, tent with foil to prevent excess browning while the centers finish baking.
Even with the challenges of handling large quantities, these bars were well received. We served them the same day they were baked with a mini scoop of French vanilla ice cream, and guests enjoyed them. If you’re preparing this for a camp, potluck, or large gathering, the recipe adapts nicely and delivers a familiar, comforting pumpkin flavor that’s easy to transport and serve.
Day 26