These pumpkin pie bars are the definition of dreamy! With the most delicious shortbread crust at the bottom, and a pumpkin pie creamy filling, it’s a must make for Thanksgiving. Now you can serve it as is or topped with a drizzle of caramel, a dollop of whipped cream, or even a scoop of vanilla ice cream. Trust me everyone is gonna love it!
Since you love pumpkin desserts you have to check out my pumpkin cheesecake bars, this delicious Thanksgiving pumpkin cheesecake recipe, as well as this pecan pie bars recipe.
This is the best pumpkin bars recipe, like ever!!
This is the perfect recipe for when you are craving a traditional pumpkin pie vibe but also want shortbread cookies! We mashed the two together to create the most delicious fall/thanksgiving dessert ever.
Plus, in my honest opinion I feel like anything put in bar form is a little more exciting. It’s different, it’s easy to eat, and it’s perfect for feeding a crowd during the holidays!
Top it with whipped cream, have it as is, or with a generous drizzle of caramel sauce. I just know you will love it!
Why do you need to make this recipe?
- Perfect Fall Treat:These pumpkin pie bars capture the rich, spiced flavors of classic pumpkin pie in an easy-to-serve, handheld dessert. YAY, for making your hosting that much easier this year!
- Shortbread Crust: The buttery shortbread crust adds a delicious, melt-in-your-mouth texture that pairs perfectly with the creamy pumpkin filling. Amazing for pumpkin lovers and well as cookie lovers alike!
- Easy to Make: With simple ingredients and straightforward steps, these bars come together quickly—no need to fuss with rolling out pie dough, just press it down and bake.
- Ideal for Sharing: These bars are perfect for holiday gatherings, potlucks, or a cozy dessert night at home.
- Customizable: You can tweak the spices to your liking or top with whipped cream for extra indulgence. Hello chai pumpkin bars!!
Ingredients for this easy pumpkin pie bars recipe
Here are the ingredients you will need to make this delicious pumpkin pie bar recipe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter- The unsalted butter adds richness and creates a tender, buttery shortbread crust.
- Flour- The all purpose flour is the base for the crust, giving it structure and a melt-in-your-mouth texture.
- Granulated sugar & light brown sugar – Sweetens both the crust and filling, with brown sugar adding a hint of caramel-like depth.
- Salt – Enhances the overall flavor and balances the sweetness in both the crust and filling.
- Pumpkin puree – The star ingredient, bringing smooth texture and classic pumpkin flavor to the filling. Make sure you are suing pumpkin puree and not pumpkin pie filling for this.
- Eggs – Adds creaminess to the pumpkin filling without making it too heavy.
- Ground cinnamon, nutmeg, ginger, cloves – Warm spices that give the bars that signature pumpkin pie flavor. We are using individual spices here to make sure we can control the flavors, but you can also use my homemade pumpkin pie spice.
- Cornstarch– Helps thicken the pumpkin filling, ensuring a smooth and stable texture.
- Vanilla Extract – Adds a touch of warmth and enhances the flavor of the pumpkin and spices in the filling.
- Evaporated milk – Adds creaminess to the pumpkin filling without making it too heavy.
How to make the most delicious pumpkin pie bars
This is how you can make pumpkin spice pie bars. Make sure to scroll down to the recipe card for the full detailed instructions!
Make the shortbread crust instead of the traditional pie crust first
- In a large bowl mix the flour, sugar, salt, and the softened butter until cookie dough forms.
- Press the cookie dough into an even later at the bottom of a parchment paper lined 8×8 baking pan.
- Bake in the preheated oven until golden brown.
The pumpkin pie filling
- In a large bowl, mix the pumpkin puree, eggs, cornstarch, cinnamon, nutmeg, cloves, salt, and vanilla extract.
- Mix in the evaporated milk until combined.
- Pour the creamy pumpkin pie filling top of the warm crust and return to the oven to bake some another 45-50 minutes.
- Allow the pumpkin pie bars to cool down to room temperature then transfer to the refrigerator to cool down for another 2 hours.
- Slice, and serve!
Frequently asked questions – FAQ
How do I know when these bars are done baking?
The filling should be set and firm with a slight jiggle in the center. You could also check by inserting a toothpick in the center and if it comes out mostly clean, it’s ready to be pulled out of the oven.
How to store the leftover pumpkin pie bars?
You can store any leftover pie bars in an airtight container in the fridge for up to 4 days.
Can I use homemade pumpkin puree instead of the store bought type?
I recommend sticking with store-bought pumpkin puree for this recipe, as it has a more consistent texture and moisture level. Homemade pumpkin puree tends to have more moisture, which can affect the texture and may prevent the bars from setting properly. If you do use homemade, make sure to drain excess moisture before using.
Can I make these pumpkin pie bars ahead of time?
You sure can! They can be made a day ahead and store in the fridge for the next day.
Can I use something other than evaporated milk in this recipe?
Yes. If you don’t have evaporated milk or want something a little more creamy feel free to use heavy cream instead. It will make that creamy filling, even creamier!
Can I use a different crust for this recipe?
If you want something a little different under your pumpkin later, I would opt for a traditional graham cracker crust of even a gingersnap crust because it pairs so well with the filling ingredients.
Delicious Creamy Pumpkin Pie Bars
Pumpkin Pie Bars with Shortbread Crust Recipe
Ingredients
For the Shortbread Crust:
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ½ cup unsalted butter softened
- ¼ teaspoon salt
For the Pumpkin Pie Filling:
- 15 oz pumpkin puree one can, not pumpkin pie filling
- 12 oz evaporated milk or heavy cream for a richer filling
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 2 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 1 & ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves optional
- ½ teaspoon salt
Instructions
Prepare the Shortbread Crust:
- Preheat your oven to 350°F, then line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, combine flour, sugar, salt, and softened butter. Mix until it soft dough forms.1 cup all-purpose flour, ¼ cup granulated sugar, ½ cup unsalted butter, ¼ teaspoon salt
- Press the dough evenly into the bottom of the prepared pan then bake in the preheated oven for 15-18 minutes or until lightly golden brown.
Make the Pumpkin Pie Filling While the Crust is Baking
- In a bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, egg, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until smooth.15 oz pumpkin puree, ½ cup brown sugar, ¼ cup granulated sugar, 2 large egg, 1 teaspoon vanilla extract, 1 teaspoon cornstarch, 1 & ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ½ teaspoon salt
- Stir in the evaporated milk (or heavy cream) until well combined.12 oz evaporated milk
- Pour the pumpkin filling over the hot pre-baked shortbread crust.
- Bake for 45-50 minutes, or until the filling is set in the outside and slightly jiggly in the center or a toothpick inserted into the center comes out mostly clean.
- Allow the bars to cool completely in the pan, before chilling them in the fridge for a few hours to set for at least 2 hours.
- Once cooled, lift the bars out using the parchment paper and cut into squares. Top with whipped cream and enjoy!
Notes
Nutrition
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