Rumchata Pumpkin Pie Bars

Rumchata Pumpkin Pie Bars: A Fall Treat with a Boozy Twist

Fall wouldn’t be complete without the warm spices of pumpkin pie, and Rumchata Pumpkin Pie Bars take that classic flavor to a whole new level. These bars combine the creamy richness of pumpkin pie with the smooth, cinnamon-laced kick of Rumchata, creating a dessert that’s perfect for holiday gatherings, potlucks, or cozy evenings by the fire. Whether you’re a fan of pumpkin desserts or just looking for something different, these bars are sure to impress.

The History Behind the Recipe

Pumpkin pie has long been a staple of American cuisine, especially during Thanksgiving and autumn celebrations. The idea of turning it into a bar format came from the desire to make classic pies more portable and easier to serve. Adding Rumchata—an indulgent coffee liqueur made with Caribbean rum, dairy cream, cinnamon, and vanilla—to the mix brings a modern twist that elevates this treat from traditional to unforgettable. This recipe is a nod to both heritage and innovation in American dessert-making.

Ingredients Breakdown

• All-purpose flour – For the crust and crumb topping
• Unsalted butter – Adds richness and helps bind the crust
• Brown sugar – Enhances the caramel notes and adds depth
• Canned pumpkin puree – The star ingredient for that classic pumpkin flavor
• Eggs – Helps hold the filling together and gives structure
• Rumchata – Infuses the bars with a creamy, spiced flavor
• Sugar – Balances the earthiness of the pumpkin
• Ground cinnamon, nutmeg, ginger, and cloves – Warm fall spices that enhance the overall flavor profile
• Vanilla extract – Adds depth and enhances sweetness perception
• Salt – Brings out the flavors

Step-by-Step Recipe

1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. Make the crust: In a bowl, combine 1 cup flour, ½ cup brown sugar, ½ cup melted butter, and a pinch of salt until it forms a crumbly texture. Press half of the mixture into the bottom of the pan.
3. Prepare the filling: In a separate bowl, whisk together ¾ cup pumpkin puree, ⅓ cup sugar, 1 egg, ¼ cup Rumchata, ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, ¼ tsp cloves, and ¼ tsp salt until smooth.
4. Pour the filling over the crust in the pan.
5. Top with crumble: Sprinkle the remaining crust mixture on top of the filling.
6. Bake for 25–30 minutes, or until the edges are golden and the center is set.
7. Cool completely, then chill in the refrigerator for at least 1 hour before slicing into bars.

Tips for Perfect Rumchata Pumpkin Pie Bars

• Use room temperature eggs and Rumchata to avoid curdling the filling.
• For a richer flavor, toast the crust slightly before adding the filling.
• If the top browns too quickly, tent with foil halfway through baking.
• Letting the bars chill makes them easier to cut and enhances the texture.

Variations and Customizations

• Make it boozy: Increase Rumchata to ½ cup or add a splash of bourbon or vanilla vodka for extra depth.
• Gluten-free version: Substitute all-purpose flour with gluten-free flour blend in the crust and topping.
• Dairy-free option: Use vegan butter and coconut-based Rumchata alternatives like CocoReem.
• Add crunch: Top with chopped pecans or walnuts before baking.
• Drizzle it: Swirl melted white chocolate or a Rumchata glaze on top before serving.

Health Considerations and Nutritional Value

While Rumchata Pumpkin Pie Bars are undeniably rich and indulgent, they do offer some nutritional benefits from the pumpkin, which is high in fiber and vitamin A. However, due to the added sugars, alcohol, and saturated fat from butter and Rumchata, moderation is key. Each bar contains approximately 250–300 calories, depending on portion size and ingredient substitutions.

To make a healthier version:

• Use coconut oil instead of butter
• Substitute brown sugar with coconut sugar or monk fruit sweetener
• Opt for low-sugar Rumchata alternatives or reduce the amount used
• Incorporate whole wheat flour or oat flour into the crust

Ingredients

• 1 cup all-purpose flour
• ½ cup unsalted butter, melted
• ½ cup packed brown sugar
• ¼ tsp salt
• ¾ cup canned pumpkin puree
• ⅓ cup granulated sugar
• 1 large egg
• ¼ cup Rumchata
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp vanilla extract

Directions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. Mix flour, brown sugar, melted butter, and salt to form a crumbly texture. Press half of the mixture into the pan as the base.
3. In another bowl, combine pumpkin puree, granulated sugar, egg, Rumchata, cinnamon, nutmeg, ginger, cloves, vanilla, and salt. Whisk until smooth.
4. Pour the pumpkin mixture over the crust.
5. Top with the remaining flour mixture, pressing lightly.
6. Bake for 25–30 minutes or until the top is golden and the center is firm.
7. Cool completely, refrigerate for at least 1 hour, then slice into bars.

FAQ

Can I use fresh pumpkin instead of canned?

Yes! Roast or steam fresh pumpkin, then mash it until smooth. Make sure to drain any excess moisture before using.

How long do these bars last?

Stored in an airtight container in the refrigerator, they last up to 5 days. They can also be frozen for up to 2 months.

Can I make these ahead of time?

Absolutely! These bars taste even better after chilling overnight. Prepare them a day in advance for best results.

Is there a non-alcoholic substitute for Rumchata?

You can replace Rumchata with a homemade cinnamon-vanilla milk or a store-bought coffee creamer with similar flavor notes.

Can I double the recipe?

Yes, simply use a 9×13-inch pan and increase the ingredients proportionally. Baking time may increase by 5–10 minutes.

Summary

Rumchata Pumpkin Pie Bars bring the warmth of fall spices and the creamy richness of Rumchata into a handheld, easy-to-share dessert. Perfect for parties or personal indulgence, these bars offer a delicious twist on a classic favorite.