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Sheet Pan Pumpkin Pie Bars

These Sheet Pan Pumpkin Pie Bars are a comforting dessert that captures the essence of a traditional pumpkin pie in a simple, easy-to-share tray. Perfect for gatherings and full of rich pumpkin flavor.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 24 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2.5 cups all purpose flour, spooned and leveled Use unbleached for better flavor.
  • 1 cup unsalted butter, cold and cubed Cold butter makes the crust flakier.
  • 0.5 cup granulated sugar
  • 0.5 teaspoon salt
  • 1 large egg, lightly beaten
For the Pumpkin Filling
  • 2 cans pumpkin puree (15 oz each), not pumpkin pie filling Use high quality canned pumpkin or homemade puree.
  • 1.25 cups brown sugar, packed
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1.25 cups evaporated milk or full fat milk For creaminess.
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 2 tablespoons all purpose flour Helps set the filling.
  • 1 pinch salt
Optional Topping
  • 0.5 cup chopped toasted pecans or walnuts
  • Powdered sugar for dusting

Method
 

Prep and Preheat
  1. Preheat oven to 375°F (190°C). Line a 13×18 inch rimmed sheet pan with parchment, leaving a bit overhang.
Make the Crust
  1. In a large bowl, whisk together flour, sugar, and salt.
  2. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. Add the beaten egg and mix until the dough holds together. Press the dough into the sheet pan.
  4. Bake crust for 12 to 15 minutes until lightly golden.
Prepare the Pumpkin Filling
  1. Whisk together pumpkin puree, brown sugar, eggs, egg yolk, evaporated milk, and spices until smooth.
Assemble and Bake
  1. Remove crust from oven and reduce temperature to 350°F (175°C). Pour pumpkin filling over warm crust.
  2. Sprinkle nuts on top if using and bake for 25 to 30 minutes until set.
Cool and Slice
  1. Cool the sheet pan on a wire rack for 2 hours then chill for at least 1 hour.
  2. Lift out using the parchment overhang and cut into 24 squares or rectangles.

Notes

Use cold ingredients for a flaky crust. Store in an airtight container up to 4 days. Freeze cut bars for up to 2 months.