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Spiced Pumpkin Butter Bars with Pecans

Shaina · November 11, 2013 · 27 Comments

Velvety pumpkin butter with pumpkin pie spices is baked between layers of oats and flour and topped with toasty pecans in this quick and simple bar dessert recipe.
Spiced Pumpkin Butter Bars with Pecans #recipe via FoodforMyFamily.com

After much hemming and hawing, I finally made pumpkin butter. I’m not sure what I was expecting to find at the end of a long simmer, but I was pleasantly surprised when then the “butter,” which contains no actual butter, turned out rich and velvety and was reminiscent of both apple butter and pumpkin pie. It effectively bridged the gap between all the orchard walking that happens in October and the pumpkin pie season that occurs towards the end of November, in spreadable form.

On toast and biscuits and scones the burnt orange was smeared, and then dolloped atop bowls of steaming oats before being slathered on pork roast with a bit of cayenne and tossed in the oven to roast. Finally, I determined that the best way to turn the remaining butter into dessert was not to incorporate it into a batter, but to treat it as I would a fruit spread, and so pumpkin butter bars were born.

If you’ve ever made jam bars, you’ll know the ease at which these come together. It’s a simple crisp type crumble that is pressed into a pan before being topped with fruit spread – in this case the spiced pumpkin butter – and then the remaining crumble is left to fulfill its name and be scattered across the surface. The final product is baked until golden, when the sugar and flour and butter in the crumbled topping meld together in a sort of baked good perfection, just this side of crisp with the fruit spread creating the chew in the center.
Spiced Pumpkin Butter Bars with Pecans #recipe via FoodforMyFamily.com
Seeing as how we’re dealing with a ginger- and cinnamon-kissed butter, this particular crumble earned a bit of cardamom to complement the fall flavor profile. No pumpkin bar would be complete without the addition of a few chopped pecans to offer a hint of nuttiness and extra contrast to the bars, and so you’ll find them here, too.

These bars effortlessly dance between dessert and breakfast bar, and it would be remiss to judge you for indulging in one or two during your morning coffee or tea. I definitely did.
Spiced Pumpkin Butter Bars with Pecans #recipe via FoodforMyFamily.com
Notes:
:: You can use your favorite pumpkin butter recipe, but I’ve included mine below if you don’t have one yet.
:: Instructions on making fresh pumpkin puree. I went ahead and purchased three sugar pumpkins from the farmers market last week to give me enough to make a few breads and pies over the next few weeks.
Spiced Pumpkin Butter Bars with Pecans #recipe via FoodforMyFamily.com

Pumpkin Butter

Print me!
4 cups fresh pumpkin puree
1/2 cup maple syrup (or brown sugar)
1/4 cup apple cider
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 tablespoon bourbon or whiskey, optional
1 tablespoon lemon juice
1 teaspoon vanilla extract

Combine the pumpkin puree, maple syrup, apple cider, cinnamon, ginger, nutmeg, and cloves in a large saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer for 25-30 minutes, until the butter is thick.

If desired for a smoother consistency, use an immersion blender and blend until smooth. Stir in the bourbon/whiskey, lemon juice, and the vanilla. Allow to cool.

Store in an airtight container in the refrigerator up to two weeks.


Makes approximately 3 cups of pumpkin butter.
Copyright © Food for My Family.

Spiced Pumpkin Butter Bars with Pecans #recipe via FoodforMyFamily.com

Pumpkin Butter Bars with Pecans

Print me!
1 cup rolled oats
1 cup all-purpose or einkorn flour
1/2 cup brown sugar or sucanat
1 teaspoon baking powder
1 teaspoon cardamom
1/2 teaspoon salt
1 stick cold unsalted butter, cut into small pieces
2 cups pumpkin butter
1/2 cup chopped pecans

Preheat the oven to 375º F. Line a 9″ square baking pan with parchment.

In a medium bowl, mix together the oats, flour, brown sugar, baking powder, cardamom, and the salt. Add in the butter and combine using a pastry blender or a long-tine fork until crumbly.

Place 2/3 of the crumbled mixture into the parchment-lined pan and press to create a bottom crust. Spoon the pumpkin butter over the top to cover, spreading lightly when necessary so as not to disturb the bottom layer.

Mix the pecans with the remaining crumbled mixture and spoon over the top of the pumpkin butter.

Bake for 20-25 minutes until top is golden brown. Remove from oven and allow to cool. Cut into bars and serve.


Makes 16 bars.
Copyright © Food for My Family.

Filed Under: Bars, Desserts, Featured, Recipes

Reader Interactions

Comments

  1. Sommer@ASP says

    November 11, 2013 at 7:08 pm

    Oh Shaina, they look so delicious. The perfect lunchbox treat!

    Reply
  2. Tieghan says

    November 11, 2013 at 10:17 pm

    These could not look better!! The perfect fall bar!

    Reply
  3. grove girl says

    November 12, 2013 at 3:44 am

    Pictures make me want to bake and cook right away!Thanks for sharing!

    Reply
  4. Aimee Wimbush-Bourque says

    November 12, 2013 at 11:58 am

    I have yet to make pumpkin butter this fall. Perhaps I’ll rescue the front porch decorations before the go to the compost heap and get down to business.

    If I get there, these bars will be first on my baking list. Great recipe!

    Reply
  5. Brenda @ a farmgirl's dabbles says

    November 12, 2013 at 12:25 pm

    I love a baked treat that can be both dessert and breakfast. 😉 These look delicious!

    Reply
  6. Rachael (Fuji Mama) says

    November 12, 2013 at 1:12 pm

    This is SO smart! I love jam bars, and although I have never tried pumpkin butter, I already know I love it, so putting the two together sounds beyond divine!

    Reply
  7. Angie | Big Bears Wife says

    November 12, 2013 at 2:01 pm

    Good thing I have some pumpkin puree in the fridge! Can’t wait to make these!

    Reply
  8. Carolyn says

    November 12, 2013 at 3:31 pm

    These look amazing! I haven’t made pumpkin butter either but now I am sorely tempted.

    Reply
  9. Alison @ Ingredients, Inc. says

    November 12, 2013 at 9:34 pm

    saw these on Pinterest today! Fabulous looking

    Reply
  10. Diane (createdbydiane) says

    November 13, 2013 at 3:51 am

    mmm….these are making me hungry!!!!

    Reply
  11. Sylvie @ Gourmande in the Kitchen says

    November 13, 2013 at 4:29 am

    I like the idea of a bar that doubles for breakfast especially when it’s topped with crumble.

    Reply
  12. Angie says

    November 13, 2013 at 9:36 am

    These pumpkin bars look too good!

    Reply
  13. Lauren says

    November 13, 2013 at 1:26 pm

    I’m going to have to make some pumpkin butter now!! Looks so good!

    Reply
  14. Shelly says

    November 13, 2013 at 9:18 pm

    My girlfriend has sent me some of her favorite food blogs. I’m recuperating from knee surgery and am off my feet. Her favorites include your and also one called “Cooking With Mr. C.” I just Liked him on Facebook so I can get daily recipes. Your blog looks sensational. I look forward to your posts. Shelly

    Pumpkin Bars look amazing.

    Reply
  15. TidyMom says

    November 14, 2013 at 6:35 am

    I pretty sure this means I need to make another batch of pumpkin butter……soon!!!

    Reply
  16. Barbara @ Barbara Bakes says

    November 14, 2013 at 8:04 am

    How fun. Sounds like a cross between pumpkin pie and pecan pie and a delicious bar cookie.

    Reply
  17. Jeanette says

    November 14, 2013 at 9:30 am

    Love all the different ways you used your homemade pumpkin butter Shaina – and these bars are such a great idea!

    Reply
  18. Shelly (Cookies and Cups) says

    November 14, 2013 at 9:11 pm

    Love it! These bars look so yummy!!

    Reply
  19. Gaby says

    November 15, 2013 at 10:23 pm

    I’m imagining how wonderful your home must have smelled while these were baking. What a great fall dessert!

    Reply
  20. Sommer @ ASpicyPerspective says

    November 18, 2013 at 10:29 am

    Delicious-looking bars, Shaina!

    Reply
  21. Miss @ MIss in the Kitchen says

    November 20, 2013 at 9:08 am

    I need to make these bars right now, they sound so wonderful.

    Reply
  22. autumn says

    December 11, 2013 at 7:48 am

    I had the same reaction when I first made pumpkin butter this year! I felt like I kind of understood the hype and I love your idea of using it in a jam-bar context.

    Reply
  23. Sharon says

    May 9, 2014 at 2:05 pm

    i just found you through Naptime Chef…I think i am in love with you! i cannot WAIT to try these recipes!

    Reply
  24. run 3 says

    March 11, 2020 at 11:08 pm

    I’ve never had pumpkin butter but it sounds really good. I am going to put it on my list of items to make.

    Reply

Trackbacks

  1. Links: Apricot Gelato and Spiced Pumpkin Butter Bars | Food in Jars says:
    November 18, 2013 at 12:55 am

    […] still have one last jar of pumpkin butter in my freezer and these pumpkin butter bars are calling. If you don’t have a stash of butter, try this winter squash butter technique […]

    Reply
  2. Weekend links: Christmas baking edition | Simple Bites says:
    December 14, 2013 at 4:52 am

    […] Spiced Pumpkin Butter Bars with Pecans :: Food for My Family […]

    Reply
  3. Huntin’ for Punkin’ « Harvard Common Press says:
    October 15, 2014 at 4:43 pm

    […] and pecans are a delicious combination, both in breads and in bars, which obviously means that Spiced Pumpkin Butter Bars with Pecans from Food For My Family has to make this list as well. But breads aren’t the only way to enjoy a […]

    Reply

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Hello, I'm Shaina. Food for My Family is where I share recipes, tips, opinions, and my philosophy on food as Ole and I strive to teach our four children how to eat well: seasonally, locally, organically, deliciously, and balanced. [Read more...]
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