Pumpkin pie transformed into a small, hand-held bar—these Pumpkin Pie Bars are a cozy fall favorite. A rich, buttery shortbread crust forms the base, topped with a smooth, warmly spiced pumpkin filling. The bars are baked until the center still has a slight jiggle to preserve a creamy texture and prevent cracking. Serve with a small dollop of whipped cream for an irresistible seasonal treat.
How to Make the Shortbread Crust
This crust is made much like a classic shortbread or sugar cookie dough. Begin by creaming room-temperature butter with sugar and vanilla until combined. Add the flour, a pinch of salt, and a little baking powder, then beat until the mixture forms a crumbly dough. Press the dough into a parchment-lined 9″x13″ pan, smoothing it evenly with your hands. Cover the surface with plastic wrap and use a flat-bottomed glass or similar tool to press and compact the dough so it’s even throughout the pan. Bake until golden, then gently press down any areas that puffed up. Transfer the crust to a cooling rack and let it cool completely before adding the filling.
How to Make the Pumpkin Filling and Bake
Making the pumpkin filling is straightforward: combine all filling ingredients in a large bowl and beat until smooth. Pour the filling over the completely cooled shortbread crust and place the pan on the center oven rack for even baking.
Avoid over-baking to prevent cracks. Overcooked pumpkin custard tightens as the egg proteins set, which causes fissures on the surface. For perfectly creamy bars, remove them from the oven while the center still has a slight jiggle—similar to Jell-O. If unsure, use an instant-read thermometer: the filling is done between 165°F and 170°F. Any higher temperature increases the chance of cracking.
When cooled, remove the slab from the pan and cut into squares. Top each bar with a small spoonful of whipped cream before serving for an extra touch.
Get the Recipe:
Pumpkin Pie Bars with Shortbread Crust
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Ingredients
Shortbread Crust
- 1 cup Unsalted Butter, at room temperature
- 2/3 cup White Sugar
- 1 tsp Vanilla
- 2 1/4 cups All-Purpose Flour, properly measured†
- Pinch of Salt
Pumpkin Pie Filling
- 3 cups Pumpkin Puree
- 2 Large Eggs
- 5 Egg Yolks
- 1 cup White Sugar
- 3/4 cup Dark Brown Sugar
- 3 1/2 tbsp Flour
- 1 tsp Salt
- 3 1/2 tsp Cinnamon
- 2 1/2 tsp Ground Ginger
- 2 1/2 tsp Allspice
- 1 tsp Nutmeg
- 2 1/4 cups Evaporated Milk
Instructions
Shortbread Crust
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Preheat oven to 350°F. Line a 9″x13″ pan with parchment. Whisk flour and salt together. In a separate bowl, cream sugar, butter, and vanilla until just combined. Add the dry ingredients and mix until a crumbly dough forms.
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Press the dough into the prepared pan and smooth with your hands. Cover with plastic wrap and press the dough evenly with a flat-bottomed glass to compact it. Remove the plastic and bake for about 20 minutes, or until golden. Press down any puffed areas and let the crust cool completely before adding the filling.
Pumpkin Pie Filling
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Preheat oven to 325°F. Combine all filling ingredients in a large bowl and beat with a hand mixer until smooth. Pour the filling over the cooled shortbread and bake for about 45 minutes, or until the edges are set but the center still jiggles slightly. Let cool completely before slicing.
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Carefully lift the baked slab from the pan and cut into approximately 24 bars. Serve with whipped cream if desired.