Pumpkin Pie Bars with Shortbread Crust
If you’re craving traditional pumpkin pie flavors but want something a little easier to serve and enjoy, these Pumpkin Pie Bars with Shortbread Crust are a must-try.
With a buttery, crumbly shortbread base and a smooth, spiced pumpkin filling, these bars bring all the warmth and coziness of fall in a delicious, easy-to-make treat. They’re perfect for holiday gatherings, potlucks, or a simple dessert on a crisp autumn day.
Why You’ll Love These Pumpkin Pie Bars
- Easy to Serve: No slicing and serving a messy pie—these bars are made for easy sharing!
- Buttery Shortbread Crust: The combination of sweet pumpkin filling and a slightly crisp buttery crust is irresistible.
- Perfect for Fall: These bars, flavored with cinnamon, ginger, nutmeg, cardamom, and cloves, capture the essence of autumn.
Ingredients for Pumpkin Pie Bars
Here’s what you’ll need to make these easy pumpkin pie bars:
- All-Purpose Flour, Butter & Sugar – The shortbread crust is made from flour, butter, and sugar, creating a buttery, crumbly base for the filling.
- Pumpkin Purée – The main ingredient that adds rich pumpkin flavor and a beautiful color to these bars.
- Heavy Cream – Adds creaminess to the pumpkin filling, making it smooth and rich.
- Granulated Sugar – Sweetens the pumpkin filling and balances the spices.
- Spices (Cinnamon, Ginger, Nutmeg, Cloves, Cardamom) – Classic fall spices that bring warm, cozy flavor to the pumpkin filling.
- Eggs – Help the filling set to a custard-like texture.
Special Tools (affiliate links): Stoneware Bar Pan | Mixing Bowls | Hand Mixer or Stand Mixer
Instructions for Pumpkin Pie Bars with Shortbread Crust
Follow these simple steps to make these irresistible pumpkin bars – the perfect fall treat!
- Preheat the oven to 350°F (177°C).
- Grease or line a 9×13-inch baking dish with parchment paper.
- In a large bowl, mix flour, sugar, salt, vanilla and softened butter until crumbly.
- Press the dough evenly into the prepared pan.
- Bake the crust for 20 minutes, until the edges are lightly golden. Let it cool.
- In another bowl, whisk together pumpkin purée, cream, sugar, spices and eggs until smooth.
- Pour the pumpkin filling over the cooled crust.
- Bake at 350°F (177°C) for 50-55 minutes, until the filling is set with a slight jiggle in the center.
- Cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.
- Slice and serve with whipped cream and sprinkle with nutmeg, if desired. Enjoy!
Tips for Making Pumpkin Pie Bars
Use parchment paper: Lining your baking dish with parchment paper will make it much easier to lift the bars out once they’ve cooled, giving you cleaner slices.
Chill completely: For the best texture and easiest slicing, make sure the bars are fully chilled before cutting into them. Letting them sit overnight in the fridge will yield perfect, clean cuts.
Don’t overbake the filling: The center should jiggle slightly when you shake the pan. The bars will continue to set as they cool, so don’t worry if it looks a little underdone straight out of the oven.
Whipped cream is optional, but recommended: These bars are delicious on their own, but adding a dollop of freshly whipped cream makes them even better!
Storing Leftovers
To store your pumpkin bars, cover them tightly with plastic wrap or transfer them to an airtight container. They can be kept in the refrigerator for up to 5 days.
Love These Pumpkin Pie Bars? Try These Fall Dessert Recipes:
- Easy Pumpkin Bread Recipe with Streusel Topping
- Apple Crisp Bars
- Click HERE for Egg Free Pumpkin Pie Recipes: 13 Delicious Ideas!
Pumpkin Pie Bars with Shortbread Crust
A delicious dessert with a buttery shortbread crust and creamy spiced pumpkin filling. These bars are perfect for fall gatherings or a cozy treat at home. Easy to make and even better when topped with whipped cream!
Ingredients
Shortbread Crust
- 1 1/2 sticks butter
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 1/2 cup + 3 tablespoons flour
Pumpkin Filling
- 29 ounce can Libbys pumpkin purée
- 3 cups heavy cream
- 1 1/2 cup granulated sugar
- 4 large eggs
- 4 teaspoon ground cinnamon
- 2 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
Instructions
- Preheat the oven to 350°F (177°C). Lightly oil or line a 9×13-inch baking dish with parchment paper for easy removal.
- For the shortbread crust, combine the flour, granulated sugar, salt, vanilla and softened butter in a large bowl or stand mixer with a paddle attachment. Mix until the ingredients come together and the dough looks slightly crumbly.
- Press the shortbread dough evenly into the bottom of the prepared 9×13-inch pan, using your hands to smooth it out.
- Bake the crust on the middle rack for 20-23 minutes, or until the edges are lightly golden brown. Remove from the oven and let the crust cool while you prepare the pumpkin filling.
- While the crust cools, make the filling. In another large bowl, add the pumpkin purée, heavy cream, granulated sugar, spices (cinnamon, ginger, nutmeg, cloves, and cardamom), and beaten eggs. Whisk the mixture with a hand mixer until smooth and fully combined.
- Once the crust is cooled slightly, pour the pumpkin filling evenly over the shortbread crust.
- Bake the bars at 350°F (177°C) for 50-55 minutes, or until the pumpkin filling is set and the center has a slight jiggle when you gently shake the pan.
- Cool the bars at room temperature for about 30 minutes, then transfer them to the refrigerator to chill for at least 4 hours, or overnight for best results.
- Once fully chilled, slice into bars and top with whipped cream and sprinkle with nutmeg if desired. Enjoy!
Notes
- Use parchment paper: Lining your baking dish with parchment paper will make it much easier to lift the bars out once they’ve cooled, giving you cleaner slices.
- Chill completely: For the best texture and easiest slicing, make sure the bars are fully chilled before cutting into them. Letting them sit overnight in the fridge will yield perfect, clean cuts.
- Don’t overbake the filling: The center should jiggle slightly when you shake the pan. The bars will continue to set as they cool, so don’t worry if it looks a little underdone straight out of the oven.
About Sarah
Wife. Mother. From-Scratch Cook. Homemaker.
I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.
What did you sprinkle on top?
Nutmeg
Looks so good! Thanks for sharing. Do you cover them while they are in the fridge? Thanks!
I do not cover them while they are in the fridge.
May I have the link to the baking pan please?!!
https://www.pamperedchef.com/pws/bschnake/shop/Cookware+%26+Bakeware/Stoneware/Medium+Stone+Bar+Pan/100255?queryID=c8e7ce22c6038442c475c77518b44dc6
Can’t wait to try them out! Thanks for sharing
I’m looking for your affiliate link for the stoneware pan – these sound delicious
Thanks
It is in this post under the ingredients section. 🙂 Thank you for asking!