5-Ingredient Pumpkin Pie Bars

updated Nov 13, 2019

With just 5 ingredients, these pumpkin pie bars are easy to make and share.

Makes12 bars

Prep10 minutes

Cook30 minutes to 35 minutes

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Credit: Joe Lingeman

If the hardest decision at your holiday table is choosing between desserts — be it a slice of pumpkin pie, a scoop of seasonal fruit crumble, or even a simple sugar cookie — these pumpkin pie bars are a sweet solution to your Thanksgiving troubles. Made with a sweet cookie crust, a spiced pumpkin filling, and a buttery oat crumble, these pumpkin pie bars will satisfy all your cravings — and they couldn’t be easier to make.

Credit: Joe Lingeman

Make Use of Smart Grocery Store Shortcuts

If the thought of making pie crust keeps you from baking your favorite fall desserts, ditch the homemade pastry and reach for a roll of refrigerated sugar cookie dough instead. Hot tip: You could also make these bars with your favorite gingerbread or molasses cookie dough (either store-bought or homemade). Press the dough into a thin layer so it bakes up golden and chewy.

Now, for the filling. Unlike pumpkin purée, pumpkin pie filling is already packed with warming fall spices and a touch of sugar, meaning it’s ready for spreading atop the sugar cookie crust. For the finishing touch, a buttery oat crumble is sprinkled over top.

A parchment paper sling makes it easy to remove all of the bars at once for easy slicing and serving. Wait until the bars cool completely and firm up before removing them from the pan. If this is the only dessert on the table, cut into generous squares. For potlucks or bake sales, cut into smaller pieces so everyone can have a bite!

Pumpkin Pie Bars

With just 5 ingredients, these pumpkin pie bars are easy to make and share.

Prep time 10 minutes

Cook time 30 minutes to 35 minutes

Makes12 bars

Nutritional Info


  • 1 (16.5-ounce) package

    refrigerated sugar cookie dough

  • 1 (15-ounce) can

    pumpkin pie filling

  • 2 tablespoons

    unsalted butter

  • 1 cup

    old-fashioned rolled oats

  • 2 tablespoons

    packed light brown sugar


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  1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Line a 9x13-inch baking dish with parchment paper so that it hangs off the two long sides to form a sling.

  2. Press 1 package refrigerated sugar cookie dough into an even layer in the baking dish. Spread 1 (15-ounce) can pumpkin pie filling evenly over the cookie dough.

  3. Place 2 tablespoons unsalted butter in a medium microwave-safe bowl and microwave until melted. (Alternatively, melt on the stove.) Add 1 cup old-fashioned rolled oats and 2 tablespoons packed light brown sugar, and stir to combine. Scatter the oat mixture evenly over the pumpkin.

  4. Bake until a thin knife inserted into the center comes out clean, 30 to 35 minutes. Place on a wire rack and let cool to room temperature. Grasping the parchment, lift the slab out of the baking dish and place on a cutting board. Cut into 12 pieces.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

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