Pumpkin Pie Bars

Pumpkin Pie Bars

The inspiration for this pumpkin pie bar recipe came from trying to recreate a boxed mix version. I love the challenge of baking from scratch, so I set out to make my own. The goal was to get that same buttery gingersnap cookie crust with a smooth, lightly-spiced pumpkin filling on top. I’m so happy with how they turned out!

The filling differs from traditional pumpkin pie in that I used butter instead of another type of dairy. The resulting filling has a silky smooth, firm texture. I made sure to keep the spices in the filling minimal in order to let the ginger in the crust shine through.

I like to cut these pumpkin pie bars into small, almost bite-sized bars. I used a stainless steel chopper to measure 1.5″ square bars, because I wanted them to be uniform in size, but feel free to cut them any size or shape you like. I rarely measure in the kitchen, but it is satisfying to get perfect cuts sometimes. A chopper is a great tool to not only measure but make quick work of cutting these into bars.

Try these pumpkin pie bars next time you’re craving pumpkin pie, but don’t want all the work of rolling out a pie crust. They’re perfect for bringing to a fall gathering since they don’t require a fork or even a plate. Just beware because these tiny little pumpkin bars are addicting! I hope you enjoy them! 🙂

If you’re looking for another delicious pumpkin recipe, check out my pumpkin crumb muffins!


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Pumpkin Pie Bars

The tastiest little mini pumpkin bar. Creamy pumpkin pie filling over a buttery gingersnap cookie crust. 

Servings 24


Gingersnap Cookie Crust

  • 2 cups about 7 oz. Crispy Gingersnap cookies, crushed finely
  • 1 stick Salted butter melted

Pumpkin Filling

  • 1 can 15 oz. Pumpkin puree
  • 1 stick Salted butter melted
  • 1 cup sugar
  • 2 eggs room temperature
  • 2 T. Flour
  • 1 tsp. Cinnamon
  • ½ tsp. Salt
  • ¼ tsp. Nutmeg
  • ¼ tsp. Cloves


  1. Preheat the oven to 350*F.
  2. Line a 9x13” pan with parchment paper. Enough to cover the bottom and sides.
  3. Stir one stick melted butter with the crushed gingersnap cookies and evenly press onto the bottom of the pan.
  4. Whisk together pumpkin, remaining stick of butter, and sugar in a mixing bowl.
  5. Mix in eggs, one at a time.
  6. Sift in flour, cinnamon, salt, nutmeg, and cloves.
  7. Whisk until just combined.
  8. Pour over the crust and spread evenly.
  9. Bake in preheated oven for 25-30 minutes or until fully set.
  10. Cool until room temperature then chill for at least an hour before slicing into bars.
  11. Keep refrigerated until ready to serve.

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