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 (113 g) unsalted butter, room temperature; 1/4 cup (50 g) granulated sugar; 1/4 cup (50 g) light brown sugar, packed; 1 egg, room temperature; 1 teaspoon vanilla extract; 1 1/2 cups plus 2 tablespoons (205 g) all-purpose flour, spooned and leveled; 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 (10 ounces) heavy cream; 3 large eggs; 1/2 cup (100 g) light brown sugar, packed; 1/3 cup (66 g) granulated sugar; 2 teaspoons vanilla extract; 1 tablespoon cornstarch; 1 teaspoon pumpkin pie spice; 1 teaspoon ground cinnamon; 1 teaspoon salt; 1 cup heavy whipping cream; 2 tablespoons powdered sugar

Jump to Recipe·5 from 32 reviews

I’ve got a real treat for you today—my Pumpkin Pie Bars with Shortbread Crust Recipe is one of those desserts that feels like a warm hug. Think classic pumpkin pie flavors, but in a handy bar form with a buttery shortbread base that’s just perfect. Perfect for potlucks, holiday gatherings, or whenever you’re craving a slice of cozy fall magic. Stick around, because this recipe is straightforward, delicious, and trust me, absolutely fan-freaking-tastic!

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Why This Recipe Works

Balanced Texture: The shortbread crust provides a buttery crunch that perfectly complements the smooth, velvety pumpkin filling.
Classic Flavors: All the warm spices you love in pumpkin pie shine through, elevating this bar to next-level deliciousness.
Easy Preparation: No need to fuss with pie crusts or tricky rolling—press the dough into the pan and bake away.
Versatility: Whether for dessert or an afternoon treat, these bars store well and can be made ahead, saving you time during busy seasons.

Pumpkin Pie Bars with Shortbread Crust, pumpkin dessert bars, fall dessert recipes, holiday pumpkin treats, easy pumpkin bar recipe - 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

The magic of the Pumpkin Pie Bars with Shortbread Crust Recipe comes from simple, quality ingredients working in harmony. From the rich, creamy pumpkin filling to the subtly spiced shortbread, each component plays a vital role. I always recommend using fresh spices and real butter for the best flavor and texture.

Pumpkin Pie Bars with Shortbread Crust, pumpkin dessert bars, fall dessert recipes, holiday pumpkin treats, easy pumpkin bar recipe - 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: Room temperature butter creamed with sugars creates the tender, crumbly shortbread base you’ll adore.
Granulated and Light Brown Sugar: The combo adds sweetness and moisture, giving the crust its lovely caramel notes.
Egg: Binds the crust ingredients together just right and adds a little richness.
Vanilla Extract: Enhances the overall flavor with a warm, floral note.
All-Purpose Flour: The foundation of the crust—measure carefully to keep it from getting dry or too dense.
Baking Powder: Helps the shortbread rise slightly for a delicate texture.
Ground Cinnamon: Adds subtle warmth to the crust, tying it to the pumpkin pie spices.
Kosher Salt: Balances sweetness and heightens all the flavors.
Pumpkin Puree: Use pure pumpkin, not pie filling, to get control over your spices and sweetness.
Heavy Cream: Adds richness and smoothness to the pumpkin filling.
Eggs: Give the pumpkin filling its custardy, firm texture.
Pumpkin Pie Spice & Cinnamon: Classic warming spices essential for that signature autumn taste.
Cornstarch: A little stabilizer that ensures the filling sets nicely without cracking.
Salt: Like in the crust, salt here wakes up the sweetness and spices.
Powdered Sugar (for topping): Sweetens the whipped cream without graininess.
Heavy Whipping Cream (for topping): Whipped to soft peaks, it adds a light, airy finish that balances the bars perfectly.

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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.

Make It Your Way

I love how easy it is to personalize this recipe, and honestly, that’s part of the fun. You can easily adjust spices, swap the topping, or bump up the crust’s richness. Don’t hesitate to make this truly yours! Here are a few twists I’ve tried that I totally recommend.

Spiced Up: I sometimes add a pinch of ground cloves and nutmeg to the pumpkin filling for a deeper, cozy spice profile. It’s perfect if you like your pumpkin bars with extra warmth.
Gluten-Free: For friends who avoid gluten, I replaced the all-purpose flour in the crust with a gluten-free blend, and it worked beautifully—just a slight tweak that kept things tender.
Maple Twist: Swapping part of the brown sugar for pure maple syrup adds a subtle, woodsy sweetness that pairs so well with pumpkin.
Whipped Cream Substitutes: If you want a lighter topping, Greek yogurt mixed with a little honey is surprisingly delicious and adds a tangy contrast.

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

Step 1: Creating the Perfect Shortbread Crust

First up, preheat your oven to 350°F and line your 9×9 inch pan with parchment paper, letting the edges hang over for an easy lift-out later. Then grab your stand mixer or a bowl and a hand mixer if that’s what you have. Cream the room-temperature butter with both sugars for about 3 minutes until it’s fluffy and light. A well-creamed base makes a huge difference in the texture. Next, add the egg and vanilla, mixing until just combined. Finally, mix in the flour, baking powder, cinnamon, and salt—but be gentle here; mix only until the dough starts pulling from the bowl’s sides. Overmixing can make the crust tough.

Press this dough evenly into your prepared pan. I find it easiest to use the flat bottom of a measuring cup or glass to get an even surface. Pop it into the oven for about 15 minutes or until the edges turn a gorgeous golden brown and the center looks almost set but not totally firm—this short bake ensures it won’t get soggy once the filling goes on.

Step 2: Mixing the Custardy Pumpkin Filling

While your crust is baking, turn up your oven to 400°F—don’t forget this important step! In a large bowl, whisk together pumpkin puree, heavy cream, eggs, both sugars, and vanilla. This base is where all that silky pumpkin magic comes from. Next, add in the cornstarch, pumpkin pie spice, cinnamon, and salt, whisking until everything is combined and smooth.

Step 3: Baking the Bars to Perfection

Pour the filling over your warm shortbread crust, smoothing it out gently. Place the pan on a large baking sheet for stability and slide it into the preheated oven. Bake at 400°F for 15 minutes, then reduce the heat to 350°F and bake for about 40 more minutes. You’ll want the edges to be set but the center should jiggle slightly when you gently shake the pan—this ensures a custard that’s not overcooked.

Once done, remove from the oven and let it cool on a wire rack for about 45 to 60 minutes. Then pop the bars in the fridge to chill for at least 3 hours, or better yet, overnight. Chilling locks in that creamy texture and makes slicing easier.

Step 4: Whipped Cream Topping – The Finishing Touch

Right before serving, whip the heavy cream with powdered sugar until firm peaks form—takes about 2 minutes on medium-high speed. I like to pipe or dollop swirls of whipped cream over each bar and dust with a pinch of freshly grated nutmeg for that final cozy touch.

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Tips from My Kitchen

Don’t Overmix the Crust Dough: Mixing just until combined keeps your shortbread tender and crumbly, not tough.
Watch Baking Times Carefully: Slight jiggle in the center is your cue that it’s perfectly baked — overcooking dries out the custard.
Use Parchment Paper with Overhang: This simple step makes lifting the bars out a breeze without breaking them.
Chill Thoroughly: Overnight refrigeration helps flavors meld and makes clean slicing easier, giving you those perfect squares.

How to Serve Pumpkin Pie Bars with Shortbread Crust Recipe

Garnishes

I swear by fresh whipped cream with just a hint of powdered sugar and a dusting of nutmeg or cinnamon. Sometimes, when I’m feeling fancy, I grate a little dark chocolate over the top—that contrast is incredible. Toasted pecans are also a favorite garnish of mine for that extra crunch and nutty aroma.

Side Dishes

These bars are sweet enough to stand alone, but I love pairing them with a sharper cheese plate or a chai tea for balance. For a holiday brunch, they’re fantastic alongside spiced coffee or even a scoop of vanilla bean ice cream to take the chill off.

Creative Ways to Present

At Thanksgiving last year, I arranged these bars on a rustic wooden tray lined with autumn leaves and mini pumpkins for a festive look. I’ve also individually wrapped them in parchment and tied with twine for gifting. Turning them into mini bars by using a 9×13 pan and smaller slices works great for parties too.

Make Ahead and Storage

Storing Leftovers

Store leftover bars tightly covered in the refrigerator—they keep beautifully for up to 4 days. I usually keep them in the pan wrapped with plastic wrap and just lift the whole block out when I’m ready to serve again.

Freezing

I’ve frozen these bars several times with great results. Just freeze them without the whipped cream topping, wrapped well in plastic wrap and foil. When ready, thaw at room temperature for about an hour before adding fresh whipped cream.

Reheating

You really don’t want to heat these bars too much since it might change the texture of the custard. If you want a warm bite, I suggest warming a slice for 10-15 seconds in the microwave, but honestly, these are best served chilled or at room temperature.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

I recommend using pure canned pumpkin puree rather than pumpkin pie filling. The filling is already sweetened and spiced, so using it would alter the flavor and texture of the bars. The recipe’s spices and sweetness are balanced for pure pumpkin.
How do I know when the pumpkin pie bars are done baking?

Look for the edges of the bars to be set and slightly golden while the center should still have a slight wobble when you gently shake the pan. This indicates a creamy, custard-like center that will firm up as it chills.
Can I make the shortbread crust ahead of time?

Absolutely! You can prepare and pre-bake the shortbread crust a day ahead. Keep it wrapped tightly until you’re ready to add the pumpkin filling and bake the bars completely.
How should I slice the bars cleanly?

Chill the bars thoroughly before slicing, ideally overnight. Use a sharp knife wiped clean between cuts for neat squares. The parchment overhang helps lift the entire slab out for easier cutting.

Final Thoughts

This Pumpkin Pie Bars with Shortbread Crust Recipe has become a personal favorite for all my autumn gatherings. I love how it brings the best of pumpkin pie into a fuss-free, handheld form, perfect for savoring with friends and family. If you try it, I’m confident these bars will quickly become a staple in your seasonal baking lineup—the buttery crust paired with creamy, spiced pumpkin is just unbeatable. Go ahead, make a batch, and let me know how much love you get. You deserve a dessert this good.