Chewy Pumpkin Pie Bars with Spiced Cream Cheese Swirl

Dive into fall with these Pumpkin Pie Bars made on a gingersnap crust, filled with rich pumpkin and coconut cream. They’re an easy, grab-and-go dessert perfect for holidays or cozy weekends.

Deliciously autumnal pumpkin pie bars

These pumpkin pie bars combine the warm spice of gingersnaps with a smooth, creamy pumpkin filling. The gingersnap crust provides a crisp, flavorful base while the filling remains tender and custard-like. They’re flour-free and come together with simple pantry ingredients like butter, coconut cream, and canned pumpkin.

Ingredients in pumpkin pie dessert bars

The recipe is split into a gingersnap crust and a creamy pumpkin filling. The crust is mixed and baked briefly before adding the filling and finishing in the oven.

Crust

• Gingersnaps: 30 gingersnaps, finely crushed to form the base.
• Melted butter: 7 tbsp melted butter, cooled slightly before combining.
• Coconut sugar: 1/4 cup coconut sugar (substitute brown sugar if preferred).
• Salt: Pinch of salt to enhance flavor.

Filling

• Pumpkin: One 15 oz can of pumpkin (canned pumpkin/pumpkin puree).
• Eggs: 2 eggs to help set the filling.
• Coconut cream: 2/3 cup coconut cream (the thick part from a can).
• Coconut sugar: 2/3 cup coconut sugar.
• Arrowroot powder: 2 tbsp arrowroot (or cornstarch) to thicken.
• Pumpkin pie spice: 2 tbsp pumpkin pie spice (or a homemade blend of cinnamon, ginger, nutmeg, cloves).
• Salt: Pinch of salt.

Tools used to make these pumpkin pie bars

Essentials for this recipe:

• 8×8 baking dish
• Nonstick spray
• Parchment paper
• Food processor (or a bowl and strong whisk)
• Spatula or spoon

Measuring tools: 1 tbsp, 1/4 cup, and 2/3 cup measures.

How to make pumpkin pie spice bars

This recipe is straightforward and comes together in about an hour plus chilling time. Start by preheating the oven to 350°F and preparing an 8×8 pan with nonstick spray and parchment paper.

1. Make the crust: Pulse gingersnaps in a food processor until fine crumbs form. Add melted butter, coconut sugar, and a pinch of salt and blend until evenly moistened.
2. Press the crumb mixture evenly into the bottom of the prepared baking dish, pressing firmly with the bottom of a glass or your hand. Bake the crust for 8 minutes, then allow it to cool.
3. Prepare the filling: Combine the canned pumpkin, eggs, coconut cream, coconut sugar, arrowroot (or cornstarch), pumpkin pie spice, and a pinch of salt in the food processor. Blend until smooth, scraping sides as needed. Alternatively, whisk thoroughly in a bowl until smooth.
4. Pour the filling over the cooled crust and bake 40–45 minutes, or until the center is no longer jiggly. Let the pan cool on the counter for a few hours, then refrigerate for at least 4 hours before slicing.
5. Serve chilled or at cool room temperature. Top with whipped cream, chopped pecans, or a scoop of vanilla ice cream if desired.

Take your bars to the next level

Add texture and flavor by sprinkling chopped pecans on top before serving to make pumpkin pecan pie bars. A scoop of vanilla ice cream or a dollop of whipped cream makes these bars even more indulgent.

Store refrigerated in an airtight container for up to 4 days. For longer storage, freeze the bars for up to 1 month—wrap tightly to prevent freezer burn.

What kind of pumpkin is best?

This recipe uses canned pumpkin (pumpkin puree), which is convenient and consistent. Canned pumpkin works best here, so you don’t need to worry about pumpkin variety.

Can I use a different pan?

Yes—use a 9×9 or similar pan if needed. Adjust baking time slightly; a larger pan will yield thinner bars and shorter bake time.

Pumpkin puree vs. pumpkin pie filling

Pumpkin puree (canned pumpkin) is plain pumpkin with no added spices or sweeteners. Pumpkin pie filling is pre-seasoned and sweetened. This recipe calls for plain canned pumpkin so you control the spice and sweetness.

More pumpkin recipes to try

If you enjoy these bars, explore other pumpkin desserts like pumpkin pies, pumpkin cookie skillets, pumpkin cheesecake, or pumpkin muffins for more seasonal baking inspiration.

Recipe by Erin Antoniak. Photos by Sierra Inn.