Pumpkin Spice Latte Bars Recipe
Pumpkin spice latte bars are a dreamy fall dessert with all the cozy vibes of your favorite seasonal drink. With a creamy filling, hint of coffee, and crisp graham cracker crust, they’re an easy, elegant treat for any autumn celebration.
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Cooling + Chilling Time 2 hours hrs
Total Time 2 hours hrs 55 minutes mins
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter melted
For the Filling:
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 3 large eggs
- 1/2 cup sour cream
- 1 tablespoon cornstarch
- 1 tablespoon espresso powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Preheat oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper.
Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the prepared dish. Bake for 8 minutes. Let cool slightly.
Make the filling: In a large bowl, whisk together pumpkin puree, both sugars, eggs, sour cream, cornstarch, espresso powder, spices, salt, and vanilla until smooth.
Pour the filling over the crust and smooth the top.
Bake for 30–35 minutes, or until the center is set and doesn’t jiggle.
Cool completely at room temperature, then chill in the fridge for at least 2 hours before slicing.
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Use espresso powder, not brewed coffee, for the best texture and flavor.
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For clean slices, chill thoroughly and wipe your knife between cuts.
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Store leftovers in the fridge for up to 4 days.
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Add a dollop of whipped cream or sprinkle of cinnamon sugar for a finishing touch.