Pumpkin Maple Pecan Bars

Pumpkin Maple Pecan Bars

Oh hey! Pumpkin Maple Pecan Bars. I think you’re pretty and flaky, and warm and perfect for my Thanksgiving guests. Yep. I speak the truth here. These bars are so flawless and bonus points for being insanely easy. Because, as I’ve said before, Thanksgiving is a little overwhelming. It’s pretty much necessary to have something on the dessert table that doesn’t take two hours and all the hope left in the world.

That’s where these bars come in. It’s just a quick mix of the dry ingredients and a few hands to incorporate the butter. Pat that stuff down, reserving some for the topping and we move on to the filling. It’s irresponsibly easy. I just whip it up in a 2-cup measuring bowl. Some pumpkin puree, an egg, and a pinch of this and that, and there you have it. Add some chopped pecans to the reserved topping. Spread it and sprinkle it like the BOSS you are.

See what I’m saying here? It’s really not that hard. But if it were, it would still be worth it. The way this all comes together, I’m going to have to stop myself from crying. It’s crumbly, salty with a creamy punch of pumpkin and great texture from those chopped pecans. Just when you think you couldn’t love them more, that maple drizzle comes along and just steals your heart. That’s what I call—enchanting.

There isn’t a lot about this recipe that you won’t like. I test many recipes in my kitchen, and this one stood out among the rest. I ONLY give you recipes that I’ve tested to make sure they will work. If It’s more involved, I’ll have my mom, aunt, or a friend also test it out just to make sure the kinks are all worked out. I’ve even gone back and retested recipes from when I first started blogging to make sure that they are up to snuff. And, if someone writes me asking why something didn’t turn out, I go back into the kitchen to figure out why.

That’s how I know this recipe will work for you, because I put so much care and love into each recipe and post. Not because I’m a perfectionist but because I know that you don’t have the time to test and make sure this stuff will work before the big day. You have laundry, that staff meeting to prep for, kids running around the house in circles, and papers to grade. I get it. I consider it my job to make sure you get the very best of recipes.

Even if that means I’m up late reworking a recipe that needed to go live last week but still isn’t quite there. I cannot tell you how many times I’ll get baking questions, even if it’s not my recipe. I love it and I’m happy to answer all of them. Wouldn’t have it any other way. I love what I do, guys. I. Just. Love. It.

All that to say, if you have any questions about why your turkey looks weird on the big day, send them my way. I’ll be checking my contact page that Thurday so I can be open to any of your hair-pulling-moments. Maybe I’ll just be a listening ear and someone to calm you down and say “everything is going to be OKAY!” Or, maybe it’s a technical question that you just can’t find on Google. I’ve got a great network of people that can help if I can’t. We are all in this together.

I guarantee if you make this recipe, you will not need any help. You just might want to make an extra batch to keep with you when you get home from the party.

Pumpkin Maple Pecan Bars

Pumpkin Maple Pecan Bars

Pumpkin Maple Pecan Bars

Pumpkin Maple Pecan Bars

Pumpkin Maple Pecan Bars

Pumpkin Maple Pecan Bars

Pumpkin Maple Pecan Bars

Pumpkin Maple Pecan Bars

Pumpkin Maple Pecan Bars

Pumpkin Maple Pecan Bars

Print Recipe


  • -Bars-
  • 1 cup all purpose flour
  • 1 cup quick cooking rolled oats
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon baking soda
  • 1 stick butter (1/2 cup)
  • 1/2 cup chopped pecans
  • -Filling-
  • 1/2 cup pumpkin puree
  • 1 egg
  • 1 teaspoon maple extract
  • pinch of cinnamon
  • pinch of nutmeg
  • pinch of all spice
  • pinch of salt
  • -Maple Drizzle-
  • 1 cup powdered sugar
  • 1 teaspoon maple extract
  • 1 1/2 tablespoons whole milk



Preheat oven to 350 degrees.


Mix together flour, rolled oats, brown sugar, and baking soda. Cut room temperature butter into squares and add into dry ingredients. Work together with your hands until the mixture is coarse and crumbly.


Set 1/2 cup of the crumb mixture aside and mix it with the chopped pecans.


Pour the rest of the mixture into a 9" x 9" pan lined with parchment paper, and press down evenly.


In a small bowl, whisk the ingredients for the filling together and pour on top of the crumb mixture and spread evenly.


Sprinkle the reserved crumbles and pecans evenly on the top.


Bake in the preheated oven for 30-35 minutes. Let cool for 10 minutes before removing from the pan.


Mix the maple icing ingredients together and drizzle on the slightly cooled bars.


Cut into squares and serve.


You Might Also Like


  • Reply
    November 14, 2017 at 9:08 am

    Yum!! Another winner Karlee!

    • Reply
      November 14, 2017 at 9:34 am

      Thank you!!! I’m so excited to make them again next week

  • Reply
    November 15, 2017 at 10:35 am

    How would you recommend using maple syrup instead of maple flavoring in the drizzle?

    • Reply
      November 15, 2017 at 10:37 am

      Great question! I would just add maple syrup to the powdered sugar until it reaches your desired consistency and not worry about using the cream at all

  • Reply
    November 16, 2017 at 7:38 pm

    I made these tonight (after your mother delivered maple extract to my door). They are delicious!!! I wanted to use syrup but she said it needed the extract. As always, she was right! Love!!

    • Reply
      November 16, 2017 at 7:41 pm

      Yay, Gretchen!!! I’m so happy!! So glad my mom dropped some off because these bars are THE BEST!!!

      • Reply
        November 16, 2017 at 7:53 pm

        Not only the best, but simple to pull together( especially when key ingredients are delivered to you). A total win!!

        • Reply
          November 16, 2017 at 7:59 pm

          Haha too true

    Leave a Reply