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 unsalted butter, room temperature; 1/4 cup granulated sugar; 1/4 cup light brown sugar, packed; 1 egg, room temperature; 1 teaspoon vanilla extract; 1 1/2 cups plus 2 tablespoons 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 heavy cream; 3 large eggs; 1/2 cup light brown sugar, packed; 1/3 cup granulated sugar; 2 teaspoons vanilla extract; 1 tablespoon cornstarch; 1 teaspoon pumpkin pie spice; 1 teaspoon cinnamon; 1 teaspoon salt; 1 cup heavy whipping cream; 2 tablespoons powdered sugar

Jump to Recipe· 4.7 from 59 reviews

If you’re a pumpkin fan like me and love that perfect balance of creamy filling and buttery crust, you’re going to adore this Pumpkin Pie Bars with Shortbread Crust Recipe. It’s honestly one of those desserts that tastes like a treat but feels surprisingly easy to whip up — perfect for holiday gatherings or any cozy night in. Stick with me through this post, and I’ll share all my little secrets to making these bars just right, so you can wow your friends and family without the stress.

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Why This Recipe Works

Buttery Shortbread Crust: Provides a sturdy yet tender base that holds the pumpkin filling beautifully without getting soggy.
Creamy Pumpkin Filling: Smooth and perfectly spiced, thanks to a blend of pumpkin pie spice and cinnamon that cuts through the richness.
Balanced Baking Temperatures: The two-step bake ensures the crust sets first, while the filling finishes just right—no overdone edges or raw centers here.
Whipped Cream Topping: Adds the perfect light, fluffy touch that complements the dense custard and flaky crust.

Pumpkin Pie Bars with Shortbread Crust, pumpkin dessert bars, pumpkin shortbread bars, easy pumpkin pie bars recipe, holiday pumpkin dessert - 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 this Pumpkin Pie Bars with Shortbread Crust Recipe really starts with the ingredients and how they come together. From the rich butter in the crust to the creamy pumpkin filling, each component plays a key role. I always recommend using fresh spices for the best flavor, and don’t skip quality butter because it makes a huge difference in the shortbread’s texture.

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Unsalted butter: Room temperature butter creams up beautifully with sugars, giving that perfect tender shortbread crumb.
Granulated sugar & light brown sugar: The combo adds sweetness and a slight chew to the crust and caramel notes in the filling.
Eggs: Help bind the shortbread dough and create a silky pumpkin custard.
Vanilla extract: Adds warmth and depth that gently enhances the pumpkin flavor.
All-purpose flour: Provides structure to the crust; spooned and leveled flour ensures consistent texture.
Baking powder: Gives the crust a subtle lift just enough for tenderness.
Ground cinnamon & pumpkin pie spice: Essential warming flavors for that classic pumpkin pie taste.
Kosher salt: Balances sweetness and enhances all other flavors.
Pumpkin puree: Key star of the filling — use pure pumpkin, not the pie filling with added sugars or spices.
Heavy cream: Adds richness and creaminess to the pumpkin custard and whipped topping.
Brown and granulated sugars in filling: For sweetness with layered caramel notes.
Cornstarch: Thickens filling so it sets nicely without cracking.
Whipping cream & powdered sugar for topping: Light, airy finish to balance the dense bars.

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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.

Tweak to Your Taste

One of the best things about this Pumpkin Pie Bars with Shortbread Crust Recipe is how perfectly customizable it is. I often adjust the spice levels depending on the day—sometimes I like a little extra cinnamon, other times a touch more pumpkin pie spice. Feel free to make this your own and experiment with flavors or even toppings!

Spice it up: I’ve added a pinch of ground ginger or nutmeg to give my bars a little extra kick—it’s amazing if you love that warm, cozy vibe.
Dairy-free swap: Use coconut cream instead of heavy cream for a delicious dairy-free version that still feels rich.
Nutty crust variation: Sometimes I mix in chopped pecans or walnuts into the shortbread for added texture and a nutty twist.
Simplified topping: If you’re in a rush, a simple dusting of powdered sugar works great instead of whipped cream.

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

Step 1: Prep & Press Your Shortbread Crust Like a Pro

Start by preheating your oven to 350°F and lining a 9×9-inch pan with parchment paper—let those edges hang over for an easy lift later. I like to cream the butter and both sugars in my stand mixer for about three minutes until fluffy; this little step gives the crust a lovely tender crumb. When you add the dry ingredients, mix just until it starts clinging together to avoid a tough crust. Press the dough firmly into the pan—using the flat bottom of a measuring cup helps get the corners nice and compact.

Step 2: Get That Crust Halfway Baked

Bake your shortbread for about 15 minutes until the edges are just golden and the center is barely set—but not raw. This pre-baking is key! It keeps that crust from getting soggy once we add the pumpkin filling. Once it’s out, let it cool slightly while you whip up the filling. Increase your oven temperature to 400°F now—you’ll need it for the next step.

Step 3: Mix Up the Creamy Pumpkin Filling

In a large bowl, whisk together the pumpkin puree, heavy cream, eggs, sugars, and vanilla until smooth. Then, add the cornstarch, pumpkin pie spice, cinnamon, and salt. Make sure you whisk thoroughly so the cornstarch is fully incorporated — this helps the filling set nicely without cracks. I’ve found that using fresh pumpkin pie spice really elevates the flavor here.

Step 4: Bake the Bars to Perfection

Pour your filling evenly over the pre-baked crust, and place the pan on a baking sheet to catch any drips. Pop it into the oven at 400°F for 15 minutes, then reduce the heat to 350°F and bake for about 40 more minutes. You want the edges to be fully set, but the center should still jiggle slightly when you gently shake the pan—that’s how you know they’ll be creamy and custardy. Overbaking is the quickest way to dry out these bars, so set your timer and keep a close eye on them.

Step 5: Cool, Chill, and Top with Whipped Cream

Once out of the oven, let the bars cool on a wire rack for 45–60 minutes — this gives them time to firm up slowly. Then transfer to the fridge and chill for at least 3 hours, or overnight if possible. Before serving, whip up the cream topping by beating cold heavy cream and powdered sugar until you get firm peaks. Swirl it generously over the chilled bars and (if you’re fancy like me) sprinkle a pinch of nutmeg on top.

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Pro Tips for Making Pumpkin Pie Bars with Shortbread Crust Recipe

Room Temperature Ingredients: Make sure your butter and eggs are at room temp — it really helps the butter cream up smoother and eggs incorporate better, giving a light, tender crust and smooth filling.
Don’t Skip Parchment Paper: This trick makes removing the bars a breeze without any cracks or breakage—especially helpful since these bars are delicate when warm.
Watch the Bake Time: The jiggle test is your friend here; pulling the bars out just before fully set ensures creamy texture instead of a dry, cakey bite.
Chill Thoroughly: Chilling overnight makes cutting cleaner and flavor more developed, so be patient—it’s worth the wait!

How to Serve Pumpkin Pie Bars with Shortbread Crust Recipe

Garnishes

I love to keep it simple and classic: fresh swirls of homemade whipped cream with just a light dusting of nutmeg or cinnamon on top. Sometimes, if I’m feeling festive, I add chopped toasted pecans for crunch or even a drizzle of caramel sauce. These little touches really elevate the bars without overpowering that lovely pumpkin flavor.

Side Dishes

This recipe makes a perfect dessert on its own but pairs beautifully with a cup of hot coffee or chai tea. If you want to serve a full meal, I like to balance the richness of the bars with light salads or roasted simple veggies to keep things cozy yet fresh.

Creative Ways to Present

For holiday parties, I’ve arranged these bars on rustic wooden boards with seasonal greenery and small bowls of extra whipped cream and chopped nuts nearby. Another fun twist is layering bars in clear dessert trays with dollops of whipped cream between layers—looks fancy but takes hardly any extra effort!

Make Ahead and Storage

Storing Leftovers

Once made, keep your pumpkin pie bars tightly covered in the fridge — parchment over top then plastic wrap works great. They stay delicious and moist for up to 4 days, making them perfect to prep ahead for busy weekends or unexpected guests.

Freezing

I’ve successfully frozen these bars (without the whipped cream topping) by wrapping them tightly in plastic wrap and then in aluminum foil. When you’re ready, thaw them at room temperature, then add your whipped cream fresh before serving. Freezing preserves flavor and texture surprisingly well!

Reheating

If you want these bars slightly warm, just pop them in the oven at a low temperature (around 300°F) for 5–7 minutes—skip microwaving, which can make the crust soggy. I usually add whipped cream only after reheating, so it stays fluffy and fresh.

FAQs

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

I don’t recommend using canned pumpkin pie filling because it already contains added sugars and spices, which can throw off the balance of flavors and sweetness in the bars. Stick with plain pumpkin puree and add your own spices for the best results.
How do I know when the pumpkin pie bars are done baking?

Look for fully set edges and a slightly wobbly center when you gently shake the pan. Overbaking will make the filling dry and crumbly, so err on the side of a little jiggle – the bars will set further while cooling.
Can I make these bars ahead of time?

Absolutely! These bars actually taste better after chilling overnight because the flavors meld beautifully. Just wait to add the whipped cream topping until right before serving for the freshest finish.
What’s the best way to cut these bars cleanly?

Use a sharp knife warmed in hot water and wiped dry between cuts to help you slice through the bars smoothly without cracking or mess.

Final Thoughts

Making these Pumpkin Pie Bars with Shortbread Crust Recipe has become one of my favorite cozy kitchen rituals. Their tender shortbread base combined with the silky, spiced pumpkin filling is like a perfect hug on a crisp fall day. I’m confident you’ll enjoy making and sharing these bars just as much as I do — and hey, once you get the hang of the two-stage baking, you might find yourself reaching for this recipe all year long! So go ahead, grab your ingredients, and treat yourself to something homemade and special.