Directions 8 steps | 45 Minutes
Preheat the oven to 375°F. Grease the sides and bottom of an 8-inch square baking pan and line with parchment paper. Measure and prep all ingredients.
In a medium mixing bowl, whisk together flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt.
Add the melted butter and mix until a crumbly dough forms. Reserve about ¾ cup of the mixture for the topping.
Press the remaining dough into the prepared baking pan. Set aside.
Make the pumpkin filling. In the bowl of a stand mixer fitted with a paddle attachment, place the pumpkin puree, egg, granulated sugar, cinnamon and vanilla extract. Mix until combined.
Pour the pumpkin filling over the crust.
Sprinkle with the reserved topping mixture. Bake for 28-32 minutes or until the topping is golden brown.
Cool completely in the pan before cutting into squares. Enjoy!
- Pumpkin pie bars can be made gluten-free by substituting 1:1 gluten-free flour.
- Pumpkin pie bars can be made vegan by substituting vegan ghee or vegan butter for the butter and flax egg for the egg.