Creamy Pumpkin Butter Pie Bars

Pumpkin butter … yum!

I love it on biscuits … just split a warm biscuit and spread a little on each side!

I use about one teaspoon of pumpkin butter on each side … two teaspoons  per biscuit.

My friend, Patti, gave me a half-pint jar of homemade pumpkin butter … that’s 48 teaspoons … or enough for 24 biscuits.

Like I need to eat 24 biscuits!!!

I am very thankful to Dorothy at Crazy for Crust for sharing a recipe so that I could use my Pumpkin Butter on something other than biscuits.

The timing was perfect … Son #3 needed to bring a dessert for a pot-luck at work.  He came to me and said that his co-workers had requested that I make a dessert … I want to believe that he was telling me the truth 😉

Most importantly … it saved me from eating 24 biscuits 🙂


(adapted from Crazy for Crust)

For the Crust

  • 1/2 cup butter, softened
  • 1-1/2 cups unbleached flour (or all-purpose)
  • 1/2 cup sugar

For the Filing

  • 1 cup pumpkin butter
  • 8 ounces cream cheese, softened
  • 1/2 cup chopped walnuts

For the Topping

  • 1/2 cup butter, softened
  • 1 cup unbleached flour (or all-purpose)
  • 1/2 cup sugar
  • 1/2 cup oats (I used quick cooking)
  • 1 teaspoon cinnamon
  1. Preheat oven to 350°F.  Line a 9″x13″ pan with foil and spray with cooking oil spray.  *
  2. Make the crust – In a large bowl, use a hand mixer to combine butter, flour and sugar until it becomes crumbly.  Press into the bottom of the prepared pan.  Bake for 15 minutes.
  3. While the crust is baking make the filling – Use a mixer to combine cream cheese and pumpkin butter until smooth.
  4. Remove the crust from the oven and spread filling evenly over the crust.  Sprinkle chopped walnut on top of filling.
  5. Make the topping – In a large bowl, use a hand mixer to combine all topping ingredients until crumbly.  Sprinkle the topping evenly over the filling and press gently to compact.  Bake for an additional 20-30 minutes, until topping starts to turn golden.
  6. Cool completely before removing from pan.  Cut into squares.

*  This step makes it very easy to remove from baking pan and cut into bars.



13 thoughts on “Creamy Pumpkin Butter Pie Bars

  1. Pingback: Caramel Apple Butter Bars | I Need to Bake

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