Pumpkin-Spiced Pecan Pie Bars with Whipped Cinnamon Cream

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Buttery shortbread crust topped with a rich pumpkin-spiced pecan filling, served with a light whipped cream infused with warm cinnamon. This american-inspired thanksgiving ready in about 65 minutes layers all-purpose flour, unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 370 calories and feeds 9, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 9 American cuisine 370 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. In a food processor, pulse 1 1/2 cups all-purpose flour with 3/4 cup cold cubed unsalted butter, 1/2 cup granulated sugar, and 1/4 tsp salt until mixture resembles coarse crumbs. Press evenly into the bottom of a greased 9x9-inch baking pan. Bake crust for 15 minutes until lightly golden.
  2. Step 2: In a mixing bowl, whisk 1 cup canned pumpkin puree with 3/4 cup packed brown sugar, 2 large eggs, 2 tsp pumpkin pie spice, and 1 tsp vanilla extract until smooth. Stir in 1 cup chopped pecans.
  3. Step 3: Pour the pumpkin-pecan filling over the pre-baked crust and return to oven. Bake 25-30 minutes until the filling is set and edges are firm.
  4. Step 4: While bars cool, whip 1 cup heavy cream with 1/2 tsp ground cinnamon and 2 tbsp powdered sugar until soft peaks form. Cut bars into squares and serve topped with a dollop of the cinnamon whipped cream.

Frequently asked questions

How long does Pumpkin-Spiced Pecan Pie Bars with Whipped Cinnamon Cream take to make?

Total time is about 65 minutes (20 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Pumpkin-Spiced Pecan Pie Bars with Whipped Cinnamon Cream?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Pumpkin-Spiced Pecan Pie Bars with Whipped Cinnamon Cream?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pumpkin-Spiced Pecan Pie Bars with Whipped Cinnamon Cream for a different number of people?

The recipe is written for 9 servings. Multiply each ingredient by (your serving target / 9). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pumpkin-Spiced Pecan Pie Bars with Whipped Cinnamon Cream?

American thanksgiving like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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