Pumpkin Walnut Praline Bars
Indulge in the rich, autumnal flavors of Pumpkin Walnut Praline Bars, a decadent dessert that perfectly blends creamy spiced pumpkin filling, a buttery shortbread crust, and a glossy walnut praline topping. This fall-inspired treat is the ultimate balance of textures—crispy, smooth, and crunchy—all in one bite. Infused with warm spices like cinnamon, nutmeg, and ginger, these bars capture the essence of cozy, seasonal baking. Whether you're preparing for a holiday gathering or simply looking to treat yourself, this recipe makes 12 perfect servings and is ideal for impressing friends and family alike. Serve them chilled or at room temperature for a festive dessert that's guaranteed to become a fall favorite! Keywords: Pumpkin Walnut Praline Bars, fall dessert recipe, spiced pumpkin bars, holiday baking, praline topping dessert.
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 300 grams all-purpose flour
- 150 grams granulated sugar
- 1 teaspoon salt
- 425 grams pumpkin puree
- 100 grams brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 60 milliliters heavy cream
- 120 grams walnuts
- 60 milliliters light corn syrup
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) baking pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, cream together 226 grams (1 cup) of unsalted butter and 150 grams (3/4 cup) of granulated sugar until light and fluffy.
Add 300 grams (2 1/2 cups) of all-purpose flour and 1 teaspoon of salt to the butter mixture. Mix until a crumbly dough forms.
Press the dough evenly into the prepared baking pan to form the crust. Use the back of a spoon or your fingers to smooth it out. Bake in the preheated oven for 15 minutes, then set aside to cool slightly.
In another mixing bowl, combine 425 grams (15 ounces) of pumpkin puree, 100 grams (1/2 cup) of brown sugar, 2 large eggs, and 2 teaspoons of vanilla extract. Stir until well combined.
Add 1 teaspoon of ground cinnamon, 0.5 teaspoons of ground nutmeg, and 0.5 teaspoons of ground ginger. Stir in 60 milliliters (1/4 cup) of heavy cream until the mixture is smooth.
Pour the pumpkin filling over the partially baked crust and spread it out evenly. Return to the oven and bake for an additional 25 minutes, or until the filling is set and no longer jiggles in the center.
While the filling bakes, prepare the walnut praline topping. In a small saucepan, combine 120 grams (1 cup) of chopped walnuts, 60 milliliters (1/4 cup) of light corn syrup, and 50 grams (1/4 cup) of brown sugar. Heat over medium heat, stirring frequently, until the sugar dissolves and the mixture becomes glossy.
Once the pumpkin layer is baked, carefully spread the walnut praline mixture evenly over the top. Return the pan to the oven and bake for an additional 5 minutes to set the topping.
Remove the pan from the oven and cool completely at room temperature. Once cooled, refrigerate for at least 1 hour to firm up the layers.
Use the parchment paper overhang to lift the bars from the pan. Cut into 12 squares and serve chilled or at room temperature.
Nutrition Facts
Calories |
5270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 316.9 g | 406% | |
| Saturated Fat | 139.5 g | 698% | |
| Polyunsaturated Fat | 59.9 g | ||
| Cholesterol | 941 mg | 314% | |
| Sodium | 2655 mg | 115% | |
| Total Carbohydrate | 576.9 g | 210% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 311.0 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 487 mg | 37% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 2057 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
