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Pumpkin Pie Squares with Shortbread Crust

Pumpkin pie squares with a shortbread crust and topped with a pecan crumble. This dessert square recipe could also be cut into bars for pumpkin pecan bars.

dessert square recipe, pumpkin pecan bars


As soon as Labor Day is over, I am all in for Fall.   Not only do we love the cooler weather but also the excitement of the coming holidays, football season, and a brand new school year.   And it’s all about change and a time for all those Fall smells to engulf our home.  You know the ones, the smells of pumpkins, apples, caramel, popcorn balls, and roasted nuts.


dessert square recipe, pumpkin pie squares with shortbread crust


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I’m jumping right in with this dessert square recipe to bring you just a couple of those fall flavors.   And these Pumpkin pie squares with shortbread crust are topped with a crumble of oatmeal, pecans and brown sugar.   Ok, everyone, LIGHT THOSE OVENS!!!   Because It’s FALL YA”LL!

Other Pumpkin Recipes:


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5 from 1 vote

Pumpkin Pie Squares or Pumpkin Pecan Bars

This is a layered dessert square recipe with a shortbread cookie layer, pumpkin pie, and pecan topping
Prep Time20 minutes
Cook Time1 hour
cooling time15 minutes
Total Time1 hour 35 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Dessert square recipe, Pumpkin Pecan Bars, Pumpkin Pie Squares with a Shortbread Crust
Servings: 8
Calories: 434kcal
Author: Evelyn


For the Crust

For the Filling

For the Topping


For the Crust

  • Mix flour, 1/2 cup of oatmeal and butter as for pie crust and press into ungreased 9 X 13-inch pan.
  • Bake at 350 degrees for 15 minutes

For the Filling

  • Combine the pure pumpkin, 3/4 cup sugar, pumpkin pie spice, eggs, salt and evaporated milk and beat well
  • Pour onto crust and bake for 30 minutes

For the Topping

  • Mix the pecans, brown sugar, 1/2 cup of quick oatmeal and 1 teaspoon vanilla and sprinkle over the filling
  • Return to oven and bake for 15 minutes until set, remove and allow to cool before cutting into squares


Calories: 434kcal | Carbohydrates: 62g | Protein: 5g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 71mg | Sodium: 122mg | Potassium: 106mg | Fiber: 2g | Sugar: 45g | Vitamin A: 433IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg

Recipe Rating

Kim Wells

Monday 21st of November 2022

I must be missing something.What holds the topping to the pumpkin? Is there supposed to be butter in the topping? I made these, but I am debating on whether to serve then or not. I don't care for them, but maybe someone else will.


Monday 21st of November 2022

First of all, I'm so sorry you are having problems with this recipe. Our topping did stay on since it was placed on the bars at only 30 minutes of cooking while the bars filling were still a little soft (but not so soft it sinks) Then the bars were placed back in the oven to cook for 15 more minutes to "set" the filling adhering the topping to the bars.


Tuesday 15th of September 2015

So sorry, I left out the 1/2 cup of butter for the crust. I have added it now and thanks for letting me know


Tuesday 15th of September 2015

What is amount of butter used in crust...missing on recipe

Angela Paris

Tuesday 15th of September 2015

YUM! Your recipes always look so amazing!

Jamie Sherman

Tuesday 15th of September 2015

Yum, yum! This is a dessert I can get behind!!