Save Pumpkin Pie Bars with Bat Cookie Crust bring a playful and delicious spin to the classic pumpkin pie. Rich spiced filling sits atop a buttery chocolate cookie base cut into bat shapes for festive flair on Halloween or any autumn day. These always spark delight at gatherings and are my go-to when I want dessert that feels special but is easy to share.
The first time I made these, my nephews insisted on helping with the cookie cutter shapes—they now request them every October and love dusting powdered sugar on top.
Ingredients
- All-purpose flour: gives structure and a tender crumb for the crust so choose fresh and unbleached flour for best results
- Unsweetened cocoa powder: adds deep chocolate notes make sure to use pure cocoa for intense flavor
- Baking powder: helps the crust puff just enough pay attention to freshness
- Salt: enhances both crust and filling taste opt for fine sea salt for even distribution
- Unsalted butter: brings richness use high-quality butter for a melt-in-your-mouth base
- Granulated sugar: sweetens and helps the crust hold together a fine grain blends best
- Egg: in the crust binds the dough and adds richness select large eggs for consistent results
- Vanilla extract: builds flavor in both crust and filling pure extract makes a difference
- Canned pumpkin purée: gives classic autumn flavor and keeps filling silky look for 100 percent pumpkin no additives
- Evaporated milk: adds luscious creaminess check for freshness and shake before opening
- Eggs (filling): set the custard and keep it stable want them at room temperature so mixture comes together smoothly
- Light brown sugar: softens the spice and brings moisture packed firmly for accurate measurement
- Ground cinnamon: is the core spice for warmth buy fresh for potency
- Ground ginger: lifts the flavor with bright notes powder form works fine here
- Ground nutmeg: brings subtle nutty undertones freshly ground gives stronger aroma if you have it
- Ground cloves: add a hint of sweet spice use sparingly for smooth flavor
- Powdered sugar (garnish): gives a festive snowy look sift well to avoid lumps and sprinkle just before serving
Instructions
- Preheat the Oven:
- Set your oven to 350 degrees Fahrenheit and prepare a nine by thirteen inch baking pan with parchment paper leaving some extra on the sides so you can lift the bars out with ease later
- Whisk Dry for the Crust:
- Combine flour cocoa powder baking powder and salt in a medium bowl mix thoroughly to ensure even rising and smooth texture in the base
- Cream Butter and Sugar:
- Beat your softened butter and granulated sugar together using a mixer until pale and fluffy this aerates the dough and melts together perfectly
- Blend Eggs and Vanilla:
- Add one large egg and vanilla extract to your butter mixture blend until everything is creamy and unified
- Make Cookie Dough:
- Slowly fold the dry ingredients into the wet mixture scraping sides as needed this step ensures an even chocolate color and tender texture
- Form the Crust:
- Take about two thirds of the dough and press it evenly across your lined pan go slow and use a spatula to smooth the surface and corners so every bar is uniform
- Shape Bat Cookies:
- Roll the reserved dough to about one quarter inch thickness on a lightly floured surface then use your bat cutter to press out shapes if dough sticks chill it for ten minutes before cutting
- Mix Pumpkin Filling:
- In a clean bowl vigorously whisk pumpkin puree evaporated milk eggs brown sugar and all spices mixing until perfectly smooth without streaks for a silky custard
- Spread and Top:
- Pour filling on top of the crust using a spatula to even it out arrange bat shaped cookies gently atop the custard pressing lightly to embed but not sink them
- Bake to Set:
- Transfer to oven and bake for forty to forty five minutes until the center just quivers and a toothpick inserted near the bats comes out nearly clean not wet this ensures soft bars
- Cool and Finish:
- Set the pan on a wire rack and let bars cool completely before lifting out with the parchment overhang cut into squares and dust with powdered sugar for a magical look
Save My mom once joined the kids assembly line and decorated a whole tray with extra bats we laughed about her bat brigade for weeks.
Storage Tips
Store fully cooled bars in an airtight container with parchment in between layers they stay moist for three days at room temperature and up to a week in the fridge For longer storage wrap tightly and freeze bars individually to protect the cookie crust from moisture thaw overnight in the fridge before serving Sprinkle powdered sugar only after bars are thawed and at room temperature
Ingredient Substitutions
No bat cutter Use any festive cookie shape or cut small squares of dough for a patchwork crust For dairy free swap high quality dairy free butter and coconut milk for the filling Gluten free flour blends work well in the crust if mixed with one teaspoon additional baking powder Try pumpkin pie spice mix for easier seasoning if you do not have all the spices separately
Serving Suggestions
Serve bars as part of a Halloween dessert table with spiced cider or hot chocolate For Autumn brunch try pairing with Greek yogurt honey and fresh berries Smaller bites work perfectly as lunchbox treats or after school snacks especially with the bat shapes kids adore Double the recipe for large gatherings and decorate with extra seasonal cookie cutouts
Cultural and Historical Context
Pumpkin pie has deep roots in American harvest tradition and the chocolate crust pays homage to classic sandwich cookies often enjoyed in the fall Bat shapes transform these bars into a true Halloween treat a nod to the playful side of autumn baking Pumpkin filling itself traces back to colonial recipes where vegetables replaced expensive ingredients for creamy pies
Seasonal Adaptations
Use fresh pumpkin puree during fall harvest months for more flavor Spice blend can be tailored to your taste cinnamon and nutmeg are essential but ginger and cloves add real autumn depth If making for Thanksgiving swap bats for maple leaves or turkeys for seasonal fun
Success Stories
These bars have turned shy eaters into pumpkin lovers more times than I can count My friend brought them to a school Halloween party and the entire tray disappeared in minutes The bats always spark conversation and make the classic dessert memorable Some families make decorating the shapes an annual tradition
Freezer Meal Conversion
Wrap individual bars in parchment and store in freezer safe bags to keep them fresh for up to three months To serve just thaw at room temperature and dust lightly with powdered sugar or cocoa Instant autumn treat with minimal effort I like to freeze batches ahead for busy holiday weekends
Save Pumpkin Pie Bars with bat cookie crust are the perfect balance of fun and flavor. Share them at your next autumn gathering for a playful, cozy treat everyone remembers.
Cooking Questions
- → Can I use fresh pumpkin instead of canned purée?
Yes, roast and purée fresh pumpkin for a similar texture, ensuring it is well-drained before use.
- → What if I don’t have a bat-shaped cookie cutter?
You can use any festive cookie cutter shape, or simply cut out small squares or triangles for the top.
- → How should I store the bars?
Keep bars refrigerated in an airtight container for up to five days to maintain freshness.
- → Can the crust be made gluten-free?
Substitute the all-purpose flour with your preferred 1:1 gluten-free flour blend for similar results.
- → Are there ways to enhance the chocolate flavor?
Mix mini chocolate chips into the crust dough for extra bursts of chocolate in every bite.
- → Is it possible to make this dessert dairy-free?
Use plant-based butter and evaporated coconut milk as substitutions to create a dairy-free version.