Pumpkin Spice Nanaimo Bars put a seasonal spin on the classic Canadian dessert.
With a graham-walnut coconut base, a spiced pumpkin buttercream center, and a white chocolate ganache top, these bars are perfect for autumn desserts, Thanksgiving, or anytime you want something sweet with a pumpkin twist.
This version adapts the traditional Nanaimo layers into a fall favorite using cozy spices like cinnamon, ginger, and cloves.
Recipe Snapshot
| Yield | Prep Time | Cook Time | Chill Time | Total Time |
|---|---|---|---|---|
| About 20 bars (in an 8×8 inch pan) | 20 minutes | 5 minutes | ~1 hour | ~1 hour 25 minutes |
Ingredients
Bottom Layer (Base)
- 1¼ cup graham cracker crumbs
- 1 cup finely chopped walnuts
- 1 cup unsweetened coconut flakes
- ½ cup unsalted butter
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
- 1 large egg, beaten
Middle Layer (Pumpkin Buttercream)
- ½ cup unsalted butter
- ½ cup pumpkin puree
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground cloves
- 4 Tbsp (tablespoons) cook-and-serve vanilla pudding powder (not instant)
- 3+ cups powdered (icing) sugar
Top Layer (Ganache)
- 10 oz white chocolate chips
- 6 Tbsp unsalted butter
Equipment
- 8×8 inch square baking pan
- Mixing bowls
- Saucepan
- Rubber spatula
- Whisk
- Knife for slicing
- Refrigerator or cool place for chilling
Instructions (Step-by-Step)
- Prepare the Base
- In a large bowl, combine graham crumbs, chopped walnuts, and coconut flakes.
- Melt butter in a small saucepan over low heat. Add sugar and cinnamon, and stir until melted.
- Remove from heat, stir in beaten egg to thicken mixture slightly.
- Pour butter mixture into the dry mix, stir until fully combined.
- Press firmly and evenly into the bottom of the ungreased 8×8 inch pan. Set aside.
- Make the Pumpkin Buttercream Filling
- Cream the butter in a mixing bowl until smooth.
- Add pumpkin puree and beat until incorporated.
- Add cinnamon, ginger, and cloves; stir well.
- Add cook-and-serve vanilla pudding powder and beat.
- Gradually add powdered sugar until the mixture is very thick and holds shape.
- Spread this filling evenly over the base layer.
- Add White Chocolate Ganache Top
- In a saucepan over low heat, melt butter and white chocolate chips together. Stir until smooth and slightly thickened.
- Remove from heat and allow the ganache to cool just enough so it is pourable but not too hot.
- Pour over the pumpkin buttercream layer, spreading evenly.
- Chill Until Set
- Place the pan in the refrigerator and chill until the layers are firm—about 1 hour.
- Slice and Serve
- Once set, remove from fridge and slice into about 20 bars.
- Serve chilled or at room temperature.
Tips & Troubleshooting
- Press base firmly — the more compact it is, the sturdier your bars will be.
- Don’t overheat ganache — if your white chocolate gets too hot, it may lose its smooth texture.
- Pumpkin filling thickness — add more powdered sugar if it’s too soft to hold shape.
- Cutting clean bars — use a sharp knife dipped in hot water and wiped dry before slicing each row.
- Set layers fully — don’t slice too early or layers may shift.
Variations & Substitutions
- Use almond flour or gluten-free graham substitutes to make the base gluten-free (check pudding powder too).
- Add a pinch of nutmeg or allspice to the pumpkin filling for extra warmth.
- Swap walnuts for pecans in the base.
- Use semi-sweet chocolate instead of white chocolate for a richer top layer.
Storage
- Refrigerator: Store bars in an airtight container for up to 5 days.
- Freezer: Freeze individual bars for up to 2 months. Thaw in fridge before serving.
Frequently Asked Questions (FAQ)
Q: Can I use homemade pumpkin puree?
Yes — just ensure it’s thick and not watery. Drain excess liquid if needed before mixing.
Q: What is “cook-and-serve vanilla pudding powder”?
It’s a starch-based pudding mix (not instant). It helps thicken the pumpkin buttercream layer.
Q: Can I skip the nuts in the base?
You can, but nuts provide texture and help the base hold together. You could increase coconut or graham crumbs instead.
Q: Why white chocolate top?
It complements the pumpkin spice filling with a light sweetness and smooth finish. You can substitute with milk or dark chocolate if preferred.
Pumpkin Spice Nanaimo Bars are a delicious seasonal dessert that layers fall flavors and Canadian tradition into a beautiful bar treat. The crunchy walnut-coconut graham base, spiced pumpkin buttercream center, and creamy white chocolate top make it a standout dessert for holiday spreads or cozy evenings. Give this recipe a try and enjoy every spiced, sweet bite.