Pumpkin Pie Bars

Pumpkin Pie Bars – Your New Favorite Fall Treat

When it comes to fall desserts, nothing beats the classic flavors of pumpkin pie – but what if you could enjoy it in an easy, shareable bar form? These Pumpkin Pie Bars are the perfect solution, with a buttery shortbread crust, creamy pumpkin filling, and a dollop of homemade whipped cream on top. They’re perfect for gatherings, holiday dinners, or simply enjoying with a cozy drink on a crisp autumn day.

Let’s dive into this delicious recipe that brings pumpkin pie to a whole new level!

Pumpkin Pie Bars Recipe

Ingredients

For the Shortbread Crust

• 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

For the Pumpkin Filling

• 1 (15-ounce) can pumpkin purée (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 cinnamon
• 1 teaspoon salt

For the Whipped Cream Topping

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar

Directions

1. Prepare the Shortbread Crust
Preheat your oven to 350°F (175°C). Line a 9 x 9 inch baking pan with parchment paper, allowing the sides to extend for easy removal. Set aside.

In a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar for about 3 minutes until light and fluffy, scraping down the sides as needed. Add the egg and vanilla, mixing well until fully incorporated.

Add the flour, baking powder, cinnamon, and salt, mixing until the dough just begins to pull away from the sides of the bowl. Avoid over-mixing.

Press the shortbread dough evenly into the prepared pan, using the bottom of a measuring cup to press it into the corners and level the top. Bake for about 15 minutes, until the edges are lightly golden and the center is set. Remove from the oven and let cool slightly.

2. Prepare the Pumpkin Filling
In a large bowl, whisk together the pumpkin purée, heavy cream, eggs, brown sugar, granulated sugar, and vanilla extract until smooth. Add the cornstarch, pumpkin pie spice, cinnamon, and salt, whisking until fully combined.

Pour the pumpkin filling over the pre-baked shortbread crust, spreading it evenly. Carefully transfer the pan onto a large baking sheet and place it in the oven.

Bake at 400°F for 15 minutes. Then, reduce the temperature to 350°F and bake for an additional 40 minutes, or until the edges are set and the center is slightly wobbly. Avoid overbaking.

Remove from the oven and let the bars cool on a wire rack for 45-60 minutes, then transfer to the refrigerator to chill for at least 3 hours or overnight.

3. Make the Whipped Cream Topping
In a stand mixer with the whisk attachment (or using a hand mixer), whip the heavy cream and powdered sugar on medium-high speed until firm peaks form. Keep the whipped cream chilled until ready to serve.

4. Slice and Serve
Once the bars are chilled, slice them and top each with a swirl of whipped cream. Sprinkle with a little nutmeg for an extra touch of fall flavor. Enjoy!

Recipe Notes

• Prep Time: 15 minutes
• Cooking Time: 1 hour 15 minutes
• Total Time: 4 hours (including chilling)
• Calories: 310 kcal per serving
• Servings: 12 bars

These Pumpkin Pie Bars combine the flavors of classic pumpkin pie with the ease and portability of bars, making them ideal for holiday gatherings or potlucks. The buttery shortbread crust adds a rich, flaky base, while the creamy pumpkin filling captures all the warmth of pumpkin pie spice.

Pumpkin Pie Bars

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• Author: Dulcia
• Total Time: 4 hours (including chilling)
• Yield: 12 1x

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Description

There’s nothing quite like the taste of a creamy, spiced pumpkin filling atop a buttery shortbread crust, and these Pumpkin Pie Bars bring those flavors together in an easy-to-serve, indulgent treat. With each bite, you’ll savor the warmth of cinnamon and pumpkin pie spice, balanced by a cool swirl of whipped cream. Perfect for any fall gathering, these bars are sure to impress friends and family alike.

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Ingredients

Scale 1x2x3x

For the Shortbread Crust
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
For the Pumpkin Filling
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
1 tablespoon cornstarch
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon salt
For the Whipped Cream Topping
1 cup heavy whipping cream
2 tablespoons powdered sugar

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Instructions

Prepare the Shortbread Crust: Preheat your oven to 350°F (175°C). Line a 9 x 9 inch baking pan with parchment paper, allowing the sides of the parchment to extend over the sides of the pan for easy removal. Set aside.
In a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar for about 3 minutes, or until light and fluffy. Scrape down the sides of the bowl as needed.
Add the egg and vanilla, mixing well until fully incorporated.
Add the flour, baking powder, cinnamon, and salt. Mix until the dough just begins to pull away from the sides of the bowl. Avoid over-mixing.
Press the shortbread dough evenly into the prepared pan. Use the bottom of a measuring cup to press it into the corners and level the top.
Bake for about 15 minutes, or until the edges are lightly golden brown and the center is set but not fully cooked. Remove from the oven and let cool slightly.
Prepare the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar, granulated sugar, and vanilla until smooth.
Add the cornstarch, pumpkin pie spice, cinnamon, and salt, whisking until fully combined.
Pour the pumpkin filling over the pre-baked shortbread crust, spreading it evenly.
Carefully transfer the pan onto a large baking sheet and place it in the oven. Bake at 400°F for 15 minutes. Then, reduce the temperature to 350°F and bake for an additional 40 minutes, or until the edges are set and the center is slightly wobbly. Do not overbake.
Remove from the oven and cool on a wire rack for 45 to 60 minutes. Transfer to the refrigerator to chill for at least 3 hours or overnight.
Whipped Cream Topping: In a stand mixer with the whisk attachment (or using a hand mixer), whip the heavy cream and powdered sugar on medium-high speed until firm peaks form. Keep chilled until serving.
Slice the chilled bars, top with swirls of whipped cream, and a sprinkle of nutmeg. Serve and enjoy!

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes

Nutrition

• Calories: 310