These Pumpkin Pie Bars feature a spiced gingersnap crust and are finished with an irresistible Maple Pecan Praline Sauce. Simple to make and full of autumn flavor, they’re an ideal dessert for Thanksgiving or any fall gathering.

Do you love pumpkin pie? Now imagine the same cozy pumpkin filling layered over a spiced gingersnap crust and finished with a warm, sticky maple pecan praline sauce. These bars capture all the classic pumpkin pie flavors with less fuss and a show-stopping topping.

They’re rich, creamy and textured—exactly the kind of dessert that draws people in and keeps them coming back for seconds.

Pumpkin recipes never get old—there are so many delicious ways to enjoy that warm, spiced pumpkin flavor. These bars are one of those versatile, crowd-pleasing options that work for holidays, potlucks, or a cozy weekend dessert.

I’ve experimented with a few pumpkin pie variations, and these pumpkin pie bars paired with the maple pecan praline sauce are one of my favorites. The combination of a spiced cookie crust, smooth pumpkin filling and warm praline topping is irresistible.

Pumpkin Pie Bars with Maple Pecan Praline Sauce

These pumpkin pie bars are a celebration of fall spices and comforting textures. The recipe is easy to follow, and the result is a creamy, custardy filling on top of a buttery gingersnap crust, drenched in a gooey maple pecan praline sauce.

The idea for the praline sauce came from a maple-pecan drizzle I used on pumpkin pancakes. It was so good I knew it belonged on pumpkin pie—and bars are easier to portion and serve.

Pumpkin Pie vs Pumpkin Pie Bars

The flavors are the same, but pumpkin bars have a few practical advantages:

Simpler crust: Making a traditional rolled pie crust requires multiple steps—chilling, rolling, shaping and often prebaking. The crust for these bars starts with crushed gingersnaps mixed with butter and brown sugar, pressed into the pan and baked briefly. It’s faster and just as delicious.
Easy to portion: Baked in a 9×9-inch pan, this recipe yields nine generous bars or up to 18 smaller servings. You can double the recipe for a 9×13-inch pan to feed a larger crowd.

Gingersnap Crust

The base of these bars is a spiced gingersnap crust, which adds warmth and depth that pairs perfectly with pumpkin. I don’t recommend swapping in graham crackers; gingersnaps bring important ginger and molasses notes that make these bars truly fall-like.

To prepare the crust, crush the gingersnaps into fine crumbs using a food processor or a heavy rolling pin inside a sealed bag. Combine the crumbs with brown sugar and melted butter, then press firmly into the pan with the bottom of a glass for an even layer. Bake briefly until set and slightly darkened.

Pumpkin Pie Filling

The filling is silky, packed with pumpkin flavor and balanced with dark brown sugar and warm spices. Cornstarch and eggs provide structure while heavy cream and evaporated milk create a rich, custard-like texture.

Mix dry ingredients in one bowl and wet ingredients in another, then combine and whisk until smooth. Pour the filling over the baked crust and bake until the center just barely wobbles and a knife inserted near the center comes out clean.

Allow the bars to cool completely before slicing. Chilling in the refrigerator for a few hours or overnight makes slicing cleaner and helps the bars hold their shape.

Maple Pecan Praline Sauce

The maple pecan praline sauce is buttery, sticky and studded with toasted pecans. It tastes like a brown sugar caramel with a maple finish. The sauce is made by toasting the pecans, then melting butter with brown sugar and flour, adding heavy cream and maple syrup, and stirring until glossy. Fold in the chopped pecans and spoon the warm sauce over chilled bars just before serving.

Toast the pecans in melted butter until fragrant, roughly chop them, then make the sauce on the stovetop. The sauce will thicken as it cools, and it’s perfect warm or at room temperature over the chilled bars.

For a finishing touch, add a dollop of sweetened whipped cream and a light dusting of cinnamon or pumpkin pie spice. The bars are delightful on their own, but the cream and spice make them feel extra festive.

These bars bring together a spiced gingersnap crust, a smooth pumpkin filling and a decadent maple pecan topping. They’re an excellent addition to holiday baking plans and are loved by pumpkin fans and skeptics alike.

Add these to your dessert rotation this season—you’ll likely get requests to make them again.

More Pumpkin Recipes You’ll Enjoy:

Pumpkin Donuts with Salted Caramel Cream Cheese Frosting
Streusel Pumpkin Pie
Pumpkin Cupcakes with Salted Caramel Cream Cheese Frosting
White Chocolate Pumpkin Spice Fudge Blondies
Pumpkin Pancakes with Maple Pecan Praline Syrup
Pumpkin Cheesecake with Gingersnap Crust

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Pumpkin Pie Bars with Maple Pecan Praline Sauce

Yield:
9 bars

These Pumpkin Pie Bars have a spiced gingersnap crust and are topped with an irresistible Maple Pecan Praline Sauce—perfect for Thanksgiving or any autumn dessert table.

Ingredients

Gingersnap Crust:

1 and ½ cups gingersnap cookie crumbs
2 tablespoon brown sugar, packed
¼ cup unsalted butter, melted + extra to grease the pan

Pumpkin Pie Filling:

1 cup dark brown sugar, packed
1 tablespoon cornstarch
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
½ teaspoon salt
3 large eggs, room temperature
2 cups (16 oz.) pumpkin purée
½ cup heavy whipping cream
⅔ cup evaporated milk

Maple Pecan Praline Sauce:

¼ cup unsalted butter, divided
½ cup pecan halves
¾ cup light brown sugar, packed
2 tablespoon all purpose flour
⅓ cup heavy cream
¾ cup maple syrup
Whipped cream, for topping (optional)

Sweetened Whipped Cream:

½ cup heavy whipping cream, chilled
4 tablespoon powdered sugar
½ teaspoon pure vanilla extract
Cinnamon or pumpkin spice, for dusting

Instructions

For the Gingersnap Crust:

Preheat oven to 350°F (180°C). Line a 9×9-inch square baking pan with foil or parchment, leaving an overhang; spray lightly with nonstick spray.
Crush gingersnaps into fine crumbs using a food processor or a rolling pin in a sealed bag. Mix crumbs with brown sugar and melted butter until combined.
Press crumbs firmly into the pan and bake 5–6 minutes until slightly darkened. Remove and set aside.

For the Pumpkin Pie Filling:

Whisk brown sugar, cornstarch and spices together in a large bowl.
In a separate bowl, beat the eggs, then whisk in the pumpkin purée and the sugar-spice mixture until smooth. Stir in heavy cream and evaporated milk.
Pour filling over the baked crust and bake 50–55 minutes, until a knife inserted near the center comes out clean and the center has a slight wobble.
Cool to room temperature on a rack, then refrigerate for a few hours or overnight to set fully.

For the Maple Pecan Praline Sauce:

Preheat oven to 350°F. Toss pecans with 1 tablespoon melted butter and toast on a baking sheet 5–7 minutes until fragrant; roughly chop and set aside.
In a saucepan over medium heat, melt the remaining butter, add brown sugar and flour, and cook, stirring, until mostly combined.
Stir in heavy cream and cook about 1 minute. Add maple syrup and continue stirring until smooth and glossy, 3–4 minutes. Remove from heat and stir in chopped pecans.
When bars are chilled, lift them from the pan using the overhang, slice, and spoon the warm praline sauce over each piece.

For the Sweetened Whipped Cream:

Whip chilled cream with powdered sugar and vanilla until soft peaks form. Add a dollop to each bar and dust with cinnamon or pumpkin pie spice if desired.

Notes

The filling can be made a day ahead and refrigerated until ready to bake or to use.
If you prefer, substitute 2 teaspoons of pumpkin pie spice for the individual spices.

BON APPÉTIT!

Love, Dedra

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