A very pretty, sophisticated seasonal dessert.
Fisher® Nuts Pumpkin Spice “Latte” Bars
Recipes > Fisher Nuts® Recipes > Fisher® Nuts Pumpkin Spice “Latte” Bars

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Recipe Checklist:
  • 1 & ¾ C Fisher® Walnut Halves and Pieces
  • 1 & ½ C All-Purpose Flour
  • 1 & ¾ C Granulated Sugar
  • 1 & ½ t Ground Cinnamon
  • ⅝ t Salt
  • 1 Cup Unsalted Butter
  • 1 Package (8 oz.) Cream Cheese
  • 5 Large Eggs
  • 2 t Vanilla Extract
  • ½ t Ground Nutmeg
  • 1 can (15 oz.) 100% Pure Pumpkin
  • ⅓ C Brown Sugar
  • 1 t Ground Ginger
  • ½ t Cloves
  • ¾ C Heavy Cream
  • ¼ C Whole Milk
Tools & Equipment
  • Oven Mitts
  • 13" x 9" Cake Pan
  • Aluminum Foil
  • Non-Stick Cooking Spray
  • Electric Food Processor or Food Mill
  • 2 Medium Bowls
  • Whisk
  • Ramekin
  • Sauce Pan (optional)
  • Chef's Knife (optional)
  • Cutting Board (optional)
  • Kitchen Towel
  • Stand Mixer
  • Paddle Attachment
Estimated Time
90 Minutes
24 Servings
+ -

We appreciate Fisher® Nuts sharing this recipe for Pumpkin Spice Latte Bars. At first glance, the bars might look a little complicated. Don't worry. The process is simplified by working on the bars in layers from the bottom up: crust, latte, pumpkin, topping.

Taming the complexity is also a great learning opportunity because each layer is an organizational building block that builds upon the previous one. Do we have to work on all four straight through? Are there reasons to time-shift any of the four?

Organization, is the first lever of Smart Kitchen®'s Four Levers of Cooking™ and organizing for a recipe means thinking about the steps and planning how you are going to accomplish the work. Dough can be made ahead of time and then frozen for months. A pie crust can be baked off and refrigerated for days. The different fillings here can all be mixed ahead of time and tempered for use.

Wait, there is an eager hand in the back! Yes, you're right, the whole dessert can be made ahead of time and stored refrigerated for a day or two. And for most of us that would be the right call. All of the various intermediate steps would work out but as Chef says "The juice would not be worth the squeeze." Thinking about the steps, and how to organize them given our time, our skill level, our equipment, etc. is the point. 

Because making the crust layer ahead of time will offer you the greatest flexibility in scheduling your work, we will drill down on that process. For practice, we will write the recipe to Par-Bake the crust layer in the Preparation phase below. You can follow along with us, or do your own Organization, and just lump all of the work into the Method Phase, the active final cooking step(s).


As we mentioned above, we are going to include Par-Baking (partially baking) the crust layer in our Preparation so the we should start our prep by pre-heating the oven to 350˚ F.

While the oven heats, prepare the 13 inch x 9 inch Cake Pan by lining it with Aluminum Foil and then spraying the foil with Non-Stick Cooking Spray.

Next, to aid your Organization, you may want to divide your ingredients by measuring out those needed for the crust step (1 C of Fisher® Walnut Halves, 1.25 C of All Purpose Flour, 0.5 C of Granulated Sugar, 0.5 C of Butter, 0.5 t of Ground Cinnamon & 0.125 t of Salt).

By the way, Butter, Sugar, Flour, Cinnamon, Heavy Cream, & Walnut Pieces are going to be needed in more than one layer but we are not suggesting that you portion everything out and set them aside with the Mise En Place for each step now. Even if you plan to working straight through, there should be plenty of time to measure them out in the Method phase while you are waiting for a prior layer to bake. Alternatively, you may really be working ahead and may not need those other layers for a day or two or longer.

Back to our current preparation, place 1 C of Walnuts in an electronic Food Processor or manual Food Mill. If you don't have these items, you can Rough Chop and then Mince the nuts as finely as you can. Transfer the chopped nuts to a Medium Bowl. Stir in the flour, the sugar, the cinnamon and the salt.

As the food processor works, or just after you finish with the nuts, you can Melt the Unsalted Butter in a Microwave or on the stove in a small Sauce Pan. Be careful not to burn the butter. Add the butter in after all the other ingredients needed for the crust. Stir again to make sure that everything combines to make a Dough.

Next, press the dough into the prepared cake pan to form a smooth, even crust for the bars. Place the cake pan into your pre-heated oven. Bake, technically Par-Bake, the crust for 15 to 18 minutes, or until the crust just starts to brown on the edges. It will be partially baked and just perfect for our Preparation.

Carefully remove the cake pan from the oven with Oven Mitts and place it on a heat-safe surface to cool. When it is cool to the touch, the crust is ready to be stored (or used).

If storing, place it in the refrigerator for a few days, or even the freezer for a month. Don't put it into either device hot. All that extra heat could cause a machine to lose its cool and put your other food in The Food Danger Zone.

To use the crust, "Temper" it by returning it to room temperature before proceeding.

Before we move on to the Method, we should discuss Chopping and Toasting the .75 C of Fisher® Walnut Halves needed for the Latte Layer & the Topping layer. You can chop and toast in the Method phase before adding to the Latte Layer or you can chop and toast here in Preparation. You can use the toasted nuts immediately or store them nuts in an airtight container for a few days in the refrigerator. Now let's get to it.


We are starting the Method phase, assuming that our crust is already Par-Baked and the Walnuts chopped and toasted. If either one is refrigerated (or frozen), they should be Tempered before use in the next layer: The Latte Layer.


Affix the paddle attachment to your Stand Mixer. Combine 6 T of the Unsalted Butter, 8 oz. of the Cream Cheese and 0.75 C of the Granulated Sugar in the mixer. Mix on medium speed for about 8 to 10 minutes until the mixture looks fluffy. Next, add in the 3 cracked Eggs, 3 T of all-purpose flour, 2 t of Vanilla Extract, 1 t of Ground Cinnamon, and 0.5 t of Ground Nutmeg. Mix again just a bit to combine / blend the ingredients so that they are a cream cheese batter. Do not over mix.  

Pour the cream cheese batter over the waiting, prepared crust. Sprinkle with half a cup of the Walnuts. Allowing them to fall into the batter. Place the pan holding the crust and the Latte Layer in the oven and bake for about 20 minutes.

Because the various layers can get confusing, the list below is for convenience. It is a list of the items from the main ingredients list that are needed for the Latte Layer.

6 T Unsalted Butter

1 Pack (8 oz.) Cream Cheese

¾ C Granulated Sugar

3  Large Eggs

3 T All-Purpose Flour

2 t Vanilla Extract

1 t Ground Cinnamon

½ t Ground Nutmeg

½ C Walnut Halves & Pieces (chopped & toasted)


As the Latte Layer bakes, open the 15 oz. can of Pumpkin. Use a Medium Bowl to Whisk together the Pumpkin, 2 large eggs, 0.33 C of granulated sugar, 0.33 C of Brown Sugar, 1 t of Ground Ginger, 0.5 t of Ground Cloves, 0.5 t of salt, 0.25 C of Heavy Cream and 0.25 C of Whole Milk.

Once the Latte Layer has baked for about 20 minutes, and the ingredients needed for the Pumpkin Layer are combined , use Oven Mitts to carefully remove the Latte Layer from the hot oven. Rest it on a sturdy, heat-safe surface and then gently spoon the Pumpkin Layer on top of the partially Latte Layer. Once covered return the cake pan to the oven with Oven Mitts and bake for an additional 30 to 35 minutes.

After 30 to 35 minutes, remove from cake pan from the oven with oven mitts. Place it on a heat-safe surface and let it cool fully. It may take an hour or more. Using the aluminum foil, remove the cooled bars from the pan.

Because the various layers can get confusing, the list below is for convenience. It is a list of the items from the main ingredients list that are needed for the Pumpkin Layer.

1 Can (15 oz.) 100% Pure Pumpkin

2  Large Eggs

⅓ C Granulated Sugar

⅓ C Brown Sugar

1 t Ground Ginger

½ t Ground Cloves

½ t Salt

¼ C Heavy Cream

¼ C Milk


Lay the cooled bars on a Cutting Board and use a Chef's Knife (or similar) to Slice them into 24 uniform bars by cutting a grid of 4 long columns and 6 shorter rows.

Next, Whip the 0.5 C of heavy cream into medium peaks. Use a kitchen spoon to place a dollop of Whipped Cream on top of each Pumpkin Spiced Latte Bar. Sprinkle all the bars with the remaining 0.25 C of chopped and toasted Fisher® Walnut halves.

They are ready for service or to be held in an airtight container for two days in the refrigerator.

Because the various layers can get confusing, the list below is for convenience. It is a list of the items from the main ingredients list that are needed for the Topping Layer.

½ C Heavy Cream

¼ C Fisher®  Walnut Halves & Pieces (chopped & toasted)