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Since I was a kid, I always loved Halloween. Back home in Peru, it wasn\u2019t really celebrated, and because I went to a Catholic nun school, the holiday wasn\u2019t exactly well viewed. But I was so fascinated by the idea of pumpkins, costumes, and parties that when I was about 10 years old, I begged my mom to let me host my own Halloween celebration. She helped me decorate the house, made me a \u201cpumpkin\u201d out of thick orange paper, and even prepared little invitations for my friends. Looking back, it wasn\u2019t the traditional Halloween you\u2019d see in the U.S., but it was such a special memory that made me fall in love with the season even more.<\/p>\n
Fast forward to today, and fall has become one of my favorite times of the year because I get to bake with real pumpkin \u2014 something I dreamed about as a kid. These Pumpkin Spice Bars are one of those bakes that bring together everything I love about the season: cozy spices, a soft pumpkin flavor, and a texture that feels like a mix of cookie, blondie, and cake. They\u2019re moist yet slightly crumbly, and every bite is packed with pumpkin spice, crunchy walnuts, and melty chocolate chips. The combination makes them rich and comforting without being overly sweet \u2014 the kind of treat you\u2019ll want to keep on hand all season long.<\/p>\n
I love that this recipe is simple enough to make on a weeknight but festive enough to share for a Halloween party or fall get-together. You can enjoy them just as they are, dusted with powdered sugar, or topped with a layer of cream cheese frosting if you want to make them extra special.<\/p>\n
Baker\u2019s Notes:<\/strong><\/p>\n\n- \n
Browned Butter:<\/strong> For this recipe, I browned the butter instead of just melting it. Browning butter adds a deep, nutty flavor that pairs beautifully with pumpkin and spices. It\u2019s a small step, but it makes a big difference.<\/p>\n<\/li>\n<\/ul>\n![\"\"](\"https:\/\/i0.wp.com\/pastrytales.com\/wp-content\/uploads\/2025\/09\/IMG_5298.jpg?resize=600%2C800&ssl=1\")
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Pumpkin Moisture:<\/strong> Pumpkin puree holds a lot of water, which can make baked goods gummy. To avoid that, I reduced the moisture of my pumpkin puree. I started with \u00be cup, then pressed it between layers of paper towels three times until I had about \u2153 cup of concentrated pumpkin. This helps the bars bake up with the perfect crumbly, tender texture.<\/p>\n<\/li>\n<\/ul>\n![\"\"](\"https:\/\/i0.wp.com\/pastrytales.com\/wp-content\/uploads\/2025\/09\/IMG_5306-scaled.jpg?resize=600%2C800&ssl=1\")
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If you\u2019re looking for a fall dessert that\u2019s nostalgic, full of flavor, and easy to bake, these Pumpkin Spice Bars are the perfect choice. Let\u2019s get started with the recipe!<\/p>\n
\u2728 If you\u2019d like to watch how I made these bars step by step, visit me on Instagram @pastry_tales<\/a> where I\u2019ve shared the full reel!<\/p>\nYield 12 small squares<\/p>\n
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\ud83c\udf42 Ingredients<\/h3>\n
Bars<\/strong><\/span><\/p>\n\n- \n1 \u00bc cups (280 g) unsalted butter, browned<\/span>\n<\/li>\n
- \n\u00be cup (183 g) canned pumpkin puree, reduced to \u2153 cup (see Baker\u2019s Note)<\/span>\n<\/li>\n
- \n2 \u00bd cups all-purpose flour, spooned and leveled<\/span>\n<\/li>\n
- \n2 teaspoons pumpkin pie spice<\/span>\n<\/li>\n
- \n\u00be teaspoon baking soda<\/span>\n<\/li>\n
- \n\u00be teaspoon baking powder<\/span>\n<\/li>\n
- \n\u00be teaspoon salt<\/span>\n<\/li>\n
- \n1 cup (330 g) light brown sugar, packed<\/span>\n<\/li>\n
- \n3 egg yolks<\/span>\n<\/li>\n
- \n1 teaspoon (15 ml) vanilla extract<\/span>\n<\/li>\n
- \n\u00bd cup (100 g) semi-sweet chocolate chips<\/span>\n<\/li>\n
- \n\u00bd cup walnuts, chopped<\/span>\n<\/li>\n<\/ul>\n
Topping<\/strong><\/span><\/p>\n\n- \n2 tablespoons (25 g) granulated white sugar<\/span>\n<\/li>\n
- \n\u00bc teaspoon pumpkin pie spice<\/span>\n<\/li>\n<\/ul>\n
\u00a0<\/span><\/p>\n\ud83c\udf42 Instructions<\/h3>\n\n- \nPrepare the pumpkin:<\/strong> Place \u00be cup pumpkin puree on a plate lined with paper towels. Press gently with more paper towels to remove excess moisture. Repeat this process about 3 times until you are left with roughly \u2153 cup concentrated pumpkin puree. Set aside.<\/span>\n<\/li>\n
- \nBrown the butter:<\/strong> In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring often, until it turns golden brown and develops a nutty aroma. Remove from heat and let it cool slightly.<\/span>\n<\/li>\n
- \nMix the wet ingredients:<\/strong> In a large bowl, whisk together the browned butter, brown sugar, egg yolks, vanilla, and the reduced pumpkin puree until smooth and well combined.<\/span>\n<\/li>\n
- \nCombine the dry ingredients:<\/strong> In a separate bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt.<\/span>\n<\/li>\n
- \nMake the dough:<\/strong> Add the dry ingredients into the wet mixture and stir until just combined. Fold in the chocolate chips and walnuts. The mixture will look more like cookie dough than cake batter.<\/span>\n<\/li>\n
- \nPrepare the topping:<\/strong> In a small bowl, mix the granulated sugar and pumpkin pie spice.<\/span>\n<\/li>\n
- \nPress into the pan:<\/strong> Spread the dough evenly into a greased or parchment-lined 9×13-inch baking pan. Use clean hands or a spatula to gently press it down so it fills the pan evenly. Sprinkle the sugar-spice topping over the surface.<\/span>\n<\/li>\n
- \nBake:<\/strong> Bake at 350\u00b0F (175\u00b0C) for 28\u201332 minutes<\/strong>, or until a toothpick inserted in the center comes out with just a few moist crumbs.<\/span>\n<\/li>\n
- \nCool & serve:<\/strong> Allow the bars to cool completely in the pan before cutting into squares or rectangles. Enjoy as they are, or add a cream cheese frosting for an extra indulgent touch.<\/span>\n<\/li>\n<\/ol>\n<\/div>\n<\/div><\/div>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n
Storage & Freezing<\/strong><\/p>\n\n- \n
Store the bars in an airtight container at room temperature for up to 3 days<\/strong> or in the refrigerator for up to 5 days<\/strong>.<\/p>\n<\/li>\n- \n
For longer storage, freeze the cooled bars (without frosting) for up to 2 months<\/strong>. Thaw at room temperature before serving.<\/p>\n<\/li>\n<\/ul>\n![\"\"](\"https:\/\/i0.wp.com\/pastrytales.com\/wp-content\/uploads\/2025\/09\/IMG_5354.jpg?resize=600%2C800&ssl=1\")
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