Save to Pinterest Pumpkin Pie Bars with Bat Cookie Crust are my go to dessert when I want to create something festive for Halloween or autumn potlucks. These bars have the creamy spiced filling you love from classic pumpkin pie but sit atop a rich chocolate cookie base, with playful bat cutouts that always bring smiles at any gathering.
I first baked these for my kids’ classroom Halloween party, and the bars vanished before I even got to sample one. The chocolate crust pairs so well with pumpkin, and the bats make everyone reach for seconds.
Ingredients
- All purpose flour: This builds structure and gives the crust its tender snap Choose fresh flour for the best texture
- Unsweetened cocoa powder: Deepens the flavor and adds a rich chocolate taste Dutch process works especially well here
- Baking powder: Adds lift and ensures the crust does not become too dense Make sure your baking powder is fresh for maximum effect
- Salt: A pinch sharpens all the dessert’s flavors Go for fine sea salt so it disperses evenly
- Unsalted butter: Softened butter creates a tender and buttery cookie base Choose high quality butter for best results
- Granulated sugar: Adds sweetness and helps create a classic cookie texture Superfine sugar mixes in quickly and evenly
- Large egg: Gives richness and structure to the cookie crust Use room temperature eggs for easier mixing
- Vanilla extract: Adds warmth and depth to both the crust and filling Pick pure vanilla for the best flavor
- Canned pumpkin purée: The essential flavor of fall Select pure unsweetened pumpkin purée for consistent results
- Evaporated milk: Adds creaminess to the filling Whole milk evaporated variety gives extra richness
- Light brown sugar: Sweetens and brings out autumn flavors Make sure it is soft and moist for easy mixing
- Ground cinnamon: The backbone spice of pumpkin pie Choose fresh cinnamon for excellent aroma
- Ground ginger: Adds a gentle heat and brightness Store ground ginger keeps well but fresh gives a zingier flavor
- Ground nutmeg: Gives a classic warmth Freshly grated nutmeg produces the strongest aroma
- Ground cloves: Delivers depth and classic holiday spice Use sparingly for the best balance
- Optional powdered sugar: A finishing touch for extra sweetness Choose fine powdered sugar for an even dusting
Instructions
- Preheat the Oven:
- Heat your oven to 350 degrees Fahrenheit or 175 degrees Celsius Line a nine by thirteen inch baking pan with parchment paper making sure to leave a good overhang on the sides This allows for easy lifting after baking
- Mix Dry Ingredients for Crust:
- Whisk the flour cocoa powder baking powder and salt together in a medium bowl This helps disperse the cocoa and leavening for an evenly baked crust
- Cream Butter and Sugar:
- In a large bowl beat the softened butter and sugar together using an electric mixer until the mixture looks pale and fluffy This might take three minutes Proper creaming helps your crust bake up tender rather than dense
- Add Egg and Vanilla:
- Beat in the egg and vanilla extract until just mixed This lets the dough come together while keeping the crust tender
- Combine the Dough:
- Gradually blend in the dry ingredients and mix until no streaks remain Scrape down the bowl and aim for a soft but cohesive dough
- Shape the Crust:
- Take about one third of the dough and set it aside Press the rest evenly into the prepared pan Use a spatula or the base of a measuring cup to get flat coverage and reach every corner
- Make Bat Cutouts:
- Roll the reserved dough to one quarter inch thickness on a lightly floured surface Use a small bat shaped cookie cutter to form bats and set these aside Try to keep the bats even in thickness
- Prepare Pumpkin Filling:
- Whisk the pumpkin purée evaporated milk eggs brown sugar cinnamon ginger nutmeg cloves and salt in a large bowl Mix until the filling looks smooth without any lumps
- Pour and Decorate:
- Spread the pumpkin filling over the crust making sure it goes right to the edges Layer the bat cookie cutouts gently on top of the filling Aim for a creative arrangement
- Bake the Bars:
- Bake for forty to forty five minutes or until the center is just set A toothpick poked into the middle should come out almost clean not wet but maybe with a few crumbs
- Cool and Slice:
- Place the pan on a wire rack and let it cool completely Lift out the bars using the parchment paper overhang Slice into squares and if you like dust with powdered sugar for a snowy touch
Save to Pinterest The chocolate crust is my favorite part particularly when you bite into one of the crisp bat cookie shapes I remember making these with my kids spreading out dozens of bats across the orange filling and watching their faces light up as the bars cooled
Storage Tips
Cool the bars completely before storing to avoid condensation This keeps the crust from getting soggy Stack with parchment between layers if packaging in a container Store in an airtight tin at room temperature for two days or refrigerate for up to five days Always dust with powdered sugar just before serving
Ingredient Substitutions
Use Dutch process cocoa for extra deep flavor or swap for regular if you prefer less intensity Try pumpkin pie spice as an easy substitute for the filling’s spices If you are out of evaporated milk heavy cream will produce a similar creamy texture
Serving Suggestions
Serve these bars chilled for firm slices or at room temperature for a softer bite Top with whipped cream or a drizzle of chocolate sauce For Halloween plates add edible googly eyes or festive sprinkles to each bar
Cultural and Historical Context
Pumpkin pie is a staple of North American autumn celebrations but turning it into portable bars with a chocolate crust and playful cutouts puts a modern spin on tradition The idea for bat cookies on top comes from vintage Halloween cookbooks that encouraged creativity and fun for family gatherings
Seasonal Adaptations
Swap bats for leaves or pumpkins as cutter shapes for Thanksgiving Add chopped pecans to the crust for extra crunch Try sweet potato purée in place of pumpkin for late fall variation
Success Stories
I have shared these bars at both spooky classroom events and quiet fall brunches Each time parents and kids ask for the recipe and every crumb has disappeared before the table gets cleared They are a hit with anyone who loves classic pumpkin pie and those who crave a touch of chocolate elegance
Freezer Meal Conversion
Slice cooled bars and layer with parchment in a freezer safe tin Freeze for up to three months Thaw overnight in the refrigerator for easy make ahead treats Perfect for planning holiday parties
Save to Pinterest These bars bring warmth and cheer to every autumn table Try them for your next seasonal gathering and watch them disappear in record time.
Common Recipe Questions
- → What can I use if I don't have a bat cookie cutter?
Use any small cookie cutter or simply cut the dough into festive shapes for topping.
- → Can I add extra chocolate to the crust?
Yes, mix in mini chocolate chips for an added chocolate boost in the cookie crust.
- → How do I know when the bars are baked?
Bake until the center is just set and a toothpick comes out mostly clean from the middle.
- → Can these bars be made ahead?
Yes, cool completely and store in an airtight container for up to 3 days.
- → Are there substitutions for pumpkin spice?
Use pumpkin pie spice blend instead of individual spices for convenience.
- → Is this dessert vegetarian?
Yes, the ingredients are suitable for a vegetarian diet.