Pumpkin Swirled Yogurt Bars with Pecan Crust

Deliciously Swirled Greek Yogurt Bars with Homemade Pumpkin Butter, bursting with fruity flavors and cozy spices, sit atop a perfect pecan shortbread crust, making them the ultimate autumn breakfast, snack, or dessert.

Featuring a crunchy, nutty, gluten-free oatmeal pecan shortbread-style crust, a smooth and silky creamy filling, and autumn-spiced pumpkin butter, there’s so much to adore about these high-protein, low-sugar bars.

Despite their fancy appearance, this recipe couldn’t be simpler to make. In fact, I whip it up nearly every season, altering the flavors to suit the changing seasons. Both the crust and the filling come together effortlessly in a single bowl, making these bars a quick and easy treat to prepare.

For optimal freshness, store the bars in the fridge and enjoy them within 2-3 days. The crust may soften over time, but the bars remain delicious. These bars also freeze well for up to 2-3 months, provided you store them pre-cut and individually wrapped. When you’re ready to enjoy them, simply defrost them in the fridge for a few hours.

Pumpkin-Swirled Yogurt Bars with Pecan Crust Ingredients:

For the Oatmeal Cookie Crust:

  • Oat flour – If you have a food processor or a high-speed blender, I always recommend making your own oat flour because it’s easy and cost-effective
  • Almond flour – You can use more oat flour as a substitute if you don’t have almond flour or don’t like it
  • Pecans – They add a delightful sweet, nutty crunch to the crust that pairs wonderfully with the fall pumpkin flavors
  • Brown sugar – I recommend using dark brown sugar to achieve that molasses flavor that deepens the cozy flavors of these bars
  • Coconut oil – If you prefer, regular butter works as well, but if you’re using coconut oil, I recommend refined, as it has a milder coconut taste
  • Pumpkin pie spice – A must for any pumpkin recipe
  • Salt – enhances all the flavors

For the yogurt filling:

  • Eggs – Provides structure and a firm texture to the filling
  • Greek yogurt – Make sure it’s whole milk and plain for the creamiest bars
  • Maple syrup -You can also use regular granulated sugar or honey, but I love the flavor of real 100% maple syrup
  • Vanilla – Enhances the dessert’s flavors
  • Pumpkin butter – I love using mine, but your favorite store-bought version works just as well
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Pumpkin Swirled Yogurt Bars with Pecan Crust


Units Scale


  • 1/2 cup oat flour
  • 1/2 cup almond flour (or more oat flour)
  • 1/3 cup pecans, finely chopped
  • 1/4 cup brown sugar
  • 1/4 cup coconut oil, melted
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt


  • 1 egg
  • 3 egg whites
  • 2 cups whole milk plain yogurt
  • 1/3 cup maple
  • 1 teaspoon vanilla

1/2 cup pumpkin butter


  1. Preheat the oven to 350 F and line a non-stick 9×9 pan with parchment, enough that it overlays on 2 sides of the pan to pull the bars out once cooled.
  2. In a bowl, combine all the crust ingredients until a packable crumble mixture forms
  3. Press the crust tightly into the pan and bake for 8-10 minutes or until lightly golden on the edges. Remove from the oven to add the yogurt mixture and pumpkin butter
  4. While the crust is baking, in a bowl, whisk together all the yogurt layer ingredients until smooth. Pour the yogurt onto the pecan crust, dollop the pumpkin butter all over the top of the yogurt and use a knife to cut through the dollops for a swirl design.
  5. Bake for 30-35 minutes or until the center of the yogurt layer is firm and when you shake the pan there’s no jiggle.
  6. Let the bars cool completely before placing them in the fridge to firm even more for at least an hour or 2 then cut and enjoy!

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