Name: Pumpkin Pie Bars with Shortbread Crust Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, room temperature (113 g); 1/4 cup granulated sugar (50 g); 1/4 cup light brown sugar, packed (50 g); 1 egg, room temperature; 1 teaspoon vanilla extract; 1 1/2 cups plus 2 tablespoons all-purpose flour, spooned and leveled (205 g); 1/2 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/8 teaspoon kosher salt; 1 15-ounce can pumpkin puree (not pumpkin pie filling); 1 1/4 cups heavy cream (10 ounces); 3 large eggs; 1/2 cup light brown sugar, packed (100 g); 1/3 cup granulated sugar (66 g); 2 teaspoons vanilla extract; 1 tablespoon cornstarch; 1 teaspoon pumpkin pie spice; 1 teaspoon cinnamon; 1 teaspoon salt; 1 cup heavy whipping cream; 2 tablespoons powdered sugar

Jump to Recipe· 4.4 from 66 reviews

If you’ve ever craved a dessert that’s both indulgent and effortlessly charming, I promise you’ll fall head over heels for this Pumpkin Pie Bars with Shortbread Crust Recipe. Imagine the buttery, crumbly shortbread giving way to a creamy pumpkin filling – it’s like pumpkin pie got a cool, trendy makeover. Whether you’re baking for a cozy family night or showing up with a crowd-pleaser to a party, these bars are seriously fan-freaking-tastic. Trust me, once you try them, you’ll be making them on repeat.

❤️

Why This Recipe Works

Perfect Crust-to-Filling Ratio: The shortbread crust is buttery and firm, perfectly balancing the creamy pumpkin filling for every bite.
Simple, Quality Ingredients: With pantry staples and a pumpkin can, this recipe is straightforward yet delivers big flavor.
Minimal Fuss, Maximum Wow: No fancy tools or complicated steps, just a straightforward bake that impresses every time.
Versatile Serving Options: Great chilled, room temperature, or with whipped cream, making it perfect for any occasion.

Pumpkin Pie Bars with Shortbread Crust, pumpkin pie bars, shortbread crust pumpkin dessert, easy pumpkin bars, fall holiday treats - The image shows a square pumpkin dessert cut into 16 equal pieces, arranged neatly on a black cooling rack over white marbled texture. Each piece has a smooth orange pumpkin layer on top of a slightly darker orange crust base. On each square, there is a swirl of white whipped cream placed in the center, sprinkled lightly with a brown spice, likely cinnamon or nutmeg. A beige-handled knife is placed to the right side of the dessert. The overall look is clean and tidy, with sharp edges on the squares and soft, fluffy whipped cream swirls. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Pumpkin Pie Bars with Shortbread Crust Recipe plays a vital role in creating that signature balance of flavors and textures. I always recommend using real butter and canned pumpkin puree (not pie filling) for the best results—you’ll taste the difference!

Pumpkin Pie Bars with Shortbread Crust, pumpkin pie bars, shortbread crust pumpkin dessert, easy pumpkin bars, fall holiday treats - Flat lay of a small block of unsalted butter, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of packed light brown sugar, one whole uncracked brown egg, a small white ceramic bowl of vanilla extract, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of baking powder, a small white ceramic bowl of ground cinnamon, a small white ceramic bowl of kosher salt, a small white ceramic bowl of pumpkin puree, a small white ceramic bowl of heavy cream, two whole uncracked brown eggs, a small white ceramic bowl of cornstarch, a small white ceramic bowl of pumpkin pie spice, a small white ceramic bowl of powdered sugar placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Provides richness to the shortbread crust; using unsalted lets you control the salt balance.
Granulated & Light Brown Sugar: Brown sugar adds a subtle molasses flavor, while granulated sugar offers crisp texture.
Egg: Acts as a binder in the crust and filling, ensuring everything sets beautifully.
Vanilla Extract: Adds warmth and depth, elevating both crust and filling flavors.
All-Purpose Flour: For the shortbread, it builds that sturdy yet tender base that holds the filling perfectly.
Baking Powder: Just enough to slightly lighten the shortbread without compromising structure.
Ground Cinnamon & Pumpkin Pie Spice: Essential for autumnal warmth and that iconic pumpkin pie taste.
Kosher Salt: Balances the sweetness and enhances all flavors.
Pumpkin Puree: The star ingredient — make sure it’s pure pumpkin, not pie filling.
Heavy Cream: Adds luscious creaminess to the filling and whipped topping.
Cornstarch: Gives the filling that just-right thickness, so it sets without becoming rubbery.
Powdered Sugar: Used in the whipped cream topping to sweeten without grit.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love to personalize this Pumpkin Pie Bars with Shortbread Crust Recipe depending on the season or the crowd. Maybe you do too? It’s one of those desserts that’s perfect for subtle twists without losing the magic.

Spice it Up: Sometimes I add a pinch of ground ginger or nutmeg for an extra layer of warmth that makes these bars feel extra cozy.
Dairy-Free Swap: If you’re avoiding dairy, coconut cream works wonderfully in place of heavy cream both in the filling and whipped topping.
Mini Bars: I’ve cut these into bite-sized squares for parties, and they always vanish fast—great for grazing or serving with coffee.
Maple Twist: Replacing the vanilla in the filling with pure maple syrup adds a smoky, earthy note that’s delightful.

Step-by-Step: How I Make Pumpkin Pie Bars with Shortbread Crust Recipe

Step 1: Crafting the Perfect Shortbread Crust

Start by preheating your oven to 350°F and lining a 9×9 inch pan with parchment paper—pro tip: let the parchment overhang so you can lift out the bars easily after baking. Then, cream the butter with both sugars until fluffy, which takes about 3 minutes. This step is key to a light, tender crust. Add the egg and vanilla, mixing until smooth. Next, gently fold in the flour, baking powder, cinnamon, and salt—don’t overwork the dough or your crust will turn tough! Press it evenly into your lined pan, using the bottom of a measuring cup to smooth it out—that little trick really helps get a flat crust. Pop it in the oven for about 15 minutes until you see the edges turn golden and the center is just set, not gooey.

Step 2: Whisking Together the Creamy Pumpkin Filling

While the crust cools slightly, bump your oven temperature up to 400°F. In a large bowl, whisk together the pumpkin puree, heavy cream, eggs, both sugars, and vanilla until perfectly smooth. Then add the cornstarch and spices—pumpkin pie spice, cinnamon, and salt—to keep things balanced. The cornstarch is the magic ingredient that gives the filling just the right structure. Give everything a good whisk until well combined and silky.

Step 3: Baking the Bars to Perfection

Pour your filling over the pre-baked shortbread crust. To catch any drips, place the baking pan on a baking sheet before transferring it to the oven. Bake at 400°F for 15 minutes to help set the edges, then reduce to 350°F and bake another 40 minutes or until the edges are firm but the center still has a slight jiggle. I can’t stress enough: do not overbake—this guarantees a silky filling that’s not dry. Once baked, cool the bars on a wire rack for about an hour before refrigerating them for at least 3 hours or overnight. Chilling is what really sets the filling firmly and makes slicing a breeze!

Step 4: Whipping Up the Creamy Topping

Right before serving, whip your heavy whipping cream and powdered sugar until firm peaks form. This fresh whipped cream swirled on top makes the bars feel extra indulgent—like a cozy hug in dessert form. If you want, sprinkle a little nutmeg on top for that classic finishing touch.

💡

Pro Tips for Making Pumpkin Pie Bars with Shortbread Crust Recipe

Use Room Temperature Ingredients: It helps everything combine more smoothly, especially the butter and eggs for the crust and filling.
Don’t Overmix the Crust Dough: Overworking flour can make the shortbread tough; mix just until it comes together for tender bars.
Keep an Eye on Baking Time: The jiggle test is your best friend—if the center still jiggles slightly, it’s perfectly set.
Chill Before Slicing: Cooling and chilling the bars overnight makes cutting clean squares so much easier and mess-free.

How to Serve Pumpkin Pie Bars with Shortbread Crust Recipe

Garnishes

Personally, I love adding a generous dollop or nice swirls of freshly whipped cream right on top, dusted with a pinch of cinnamon or nutmeg for that classic look and extra flavor. A drizzle of maple syrup or a sprinkle of toasted pecans also makes a fantastic topping if you want to get a little fancy.

Side Dishes

These bars shine by themselves, but I’ve found they pair perfectly with a hot cup of coffee, chai tea, or even a glass of cold milk. For a fall-themed gathering, I like serving them alongside spiced apples or warm caramelized pears to keep that cozy vibe flowing.

Creative Ways to Present

For a special occasion, I’ve arranged these bars on a rustic wooden board with sprigs of fresh rosemary or autumn leaves for a festive feel. Cutting them into mini squares with toothpicks makes them perfect bite-sized treats for parties. You can also pipe whipped cream in pretty rosettes on top if you want to impress guests without much extra effort.

Make Ahead and Storage

Storing Leftovers

Once these bars are baked and chilled, I keep them tightly covered in the refrigerator, and they stay fresh for up to 4 days. Using the parchment paper sling makes removing and replacing them super easy without disturbing the bars. They taste great cold or slightly warmed.

Freezing

I’ve frozen these bars a couple of times with great success. For the best texture, I freeze them before adding the whipped cream topping. When you’re ready to eat, thaw them at room temperature for a bit and add fresh whipped cream. It’s a great way to prep for holiday gatherings or save a batch for later indulgence.

Reheating

If you prefer warm bars, gently reheat individual squares in the microwave for 10 to 15 seconds. Heating too long can dry them out, so I find a quick zap is enough to warm through without losing that creamy texture.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! You’ll want to roast and puree fresh pumpkin flesh yourself, making sure to remove all excess moisture for a thick consistency similar to canned puree. This step is key for proper filling texture and to avoid a watery bar.
What pan size works best for pumpkin pie bars?

A 9×9 inch baking pan is ideal for this recipe because it provides the perfect thickness for the crust and filling layers. Using a pan too large may result in thinner bars that bake too quickly and lose that creamy texture.
Is it okay to use pumpkin pie filling instead of pumpkin puree?

It’s best to avoid pumpkin pie filling because it already contains added sugar and spices, which can throw off the balance of the recipe. Pure pumpkin puree lets you control the flavor and sweetness perfectly.
How do I know when the pumpkin pie bars are done baking?

Look for set edges with a slight wiggle in the center when you gently shake the pan. The center will continue to firm up as the bars cool and chill, so avoid overbaking to keep the filling creamy.

Final Thoughts

This Pumpkin Pie Bars with Shortbread Crust Recipe holds a special place in my heart—not just because it tastes incredible, but because it’s so easy to make and share. Whenever I bring these bars to a gathering, they spark conversations and requests for the recipe. I hope you find as much joy in baking and savoring them as I do. Trust me, once you try these bars, they’ll quickly become a seasonal favorite for you and your loved ones too.