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·5 from 51 reviews

If you’re looking for a fall dessert that’s both comforting and a little bit fancy, I’ve got just the thing for you: my Pumpkin Pie Bars with Shortbread Crust Recipe. These bars have the buttery, melt-in-your-mouth shortbread base and a perfectly spiced pumpkin filling—that combo is pure magic. Trust me, once you try this recipe, it’s going to be your go-to for holiday gatherings or cozy weekend treats. Plus, they’re a breeze to make!

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Why This Recipe Works

Perfect Balance of Flavors: The shortbread crust adds a buttery sweetness that pairs beautifully with the warm, spiced pumpkin filling.
Simple Ingredients: You likely have most of these pantry staples on hand, making it easy to whip up anytime.
Flawless Texture: The crust is tender but sturdy, and the filling sets just right—smooth and creamy, never soggy.
Make-Ahead Friendly: These bars chill beautifully and get even better the next day, making them stress-free for entertaining.

Pumpkin Pie Bars with Shortbread Crust, fall dessert recipes, easy pumpkin dessert, holiday pumpkin bars, seasonal pumpkin recipes - 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

Every ingredient in this Pumpkin Pie Bars with Shortbread Crust Recipe has a job — from lending tender crumb to boosting flavor. Knowing why each one belongs helps you understand the recipe and even customize it.

Pumpkin Pie Bars with Shortbread Crust, fall dessert recipes, easy pumpkin dessert, holiday pumpkin bars, seasonal pumpkin recipes - 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: The base of the shortbread crust—room temperature helps it cream smoothly with sugars.
Granulated and Light Brown Sugar: The mix adds sweetness and moisture; brown sugar rounds out flavor with a hint of molasses.
Egg: Binds the crust together for that perfect tender texture.
Vanilla Extract: Enhances the sweetness and deepens the crust and filling flavors.
All-Purpose Flour: Provides structure; spooning and leveling ensures accurate measurement so your crust isn’t dry or tough.
Baking Powder: Adds just a touch of lift to keep the crust from becoming too dense.
Ground Cinnamon: Blends into the crust and filling for cozy warmth.
Kosher Salt: Balances sweetness and brightens all the other flavors.
Pumpkin Puree: The star of the filling; be sure to use pure pumpkin, not pie filling, for the smoothest texture and control over sweetness.
Heavy Cream: Makes the filling luxuriously creamy and helps it set just right.
Brown and Granulated Sugars (for filling): Again, that combo adds depth and smooth sweetness.
Eggs (filling): They’re essential for setting the custard-like texture.
Cornstarch: Thickens the filling without any flouriness—your pumpkin layer will slice beautifully.
Pumpkin Pie Spice & Cinnamon: Classic pumpkin flavors that bring it all together.
Salt (filling): Just a pinch to enhance and intensify the spices.
Heavy Whipping Cream & Powdered Sugar (for topping): Whipped into soft clouds to top your bars — optional but so worth it.

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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

I love tweaking this recipe depending on my mood or the season. You should totally feel free to make it your own—you might surprise yourself with a new favorite variation!

Spice it Up: Sometimes I sneak in a bit of ground ginger or nutmeg to deepen that warm, spicy vibe.
Crust Experiment: Swapping half the flour for almond flour adds a lovely nuttiness and some extra tenderness.
Dairy-Free Version: Using coconut cream instead of heavy cream in the filling works like a charm if you’re avoiding dairy.
Sweetness Level: If you like things less sweet, reduce the granulated sugar in the filling by a tablespoon or two—still delicious!

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

Step 1: Creaming the Shortbread Base

Start by preheating your oven to 350°F and lining a 9×9 pan with parchment paper, leaving an overhang for easy bar removal later. I always set this up first—it saves scrambling later! In your mixer, beat the softened butter with both sugars until it’s light and fluffy—this step is key for that tender texture, so don’t rush it. Scrape down the bowl, then add the egg and vanilla, mixing until just combined.

Step 2: Mixing the Dry Ingredients and Baking the Crust

In a separate bowl, whisk flour, baking powder, cinnamon, and salt. Add this to your wet mixture and stir gently until the dough just pulls away from the bowl’s sides. Overmixing here can make the crust tough—resist the urge to overdo it! Press the dough evenly into your pan using the bottom of a measuring cup—it’ll give a nice flat surface. Bake at 350°F for around 15 minutes until the edges start to lightly brown but the center is just set. It’s okay if it still feels a little soft; it’s going to bake more later.

Step 3: Preparing the Pumpkin Filling

While the crust cools slightly, crank your oven up to 400°F. In a large bowl, whisk together pumpkin puree, heavy cream, eggs, both sugars, and vanilla. Then stir in the cornstarch, pumpkin pie spice, cinnamon, and salt. This filling is the heart of the bars, so make sure everything’s well combined but don’t overmix. Pour the filling carefully over the pre-baked crust.

Step 4: Baking the Pumpkin Pie Bars

Place your pan on a baking sheet (just in case of any drips) and bake at 400°F for 15 minutes. Then lower the oven temp to 350°F and bake for about 40 more minutes. You want the edges to look set and the center to jiggle slightly when you shake the pan—this ensures a creamy texture once chilled. Overbaking will make it dry, so keep an eye on it near the end. Once out, cool on a wire rack, then refrigerate for at least 3 hours, or better yet, overnight.

Step 5: Whipped Cream Topping (Optional but Oh-So-Good)

Pour heavy whipping cream and powdered sugar into your mixer’s bowl with the whisk attachment. Beat on medium-high for about 2 minutes until firm peaks form. Keep chilled until just before serving, then dollop or pipe onto each bar slice, sprinkling a pinch of nutmeg on top for that gorgeous finishing touch.

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Pro Tips for Making Pumpkin Pie Bars with Shortbread Crust Recipe

Room Temperature Ingredients: This is crucial! Butter and eggs at room temp cream better and mix more evenly.
Use Pure Pumpkin: Don’t substitute pumpkin pie filling—it’s sweeter and can make your bars too dense.
Watch the Bake Time: The center should still wiggle slightly when you remove the bars to avoid dry filling.
Chill Thoroughly: Allowing the bars to chill overnight makes slicing cleaner and flavor richer.

How to Serve Pumpkin Pie Bars with Shortbread Crust Recipe

Garnishes

I’m a sucker for topping these bars with fresh whipped cream, a light dusting of nutmeg, and sometimes a sprinkle of toasted pecans for a bit of crunch. I’ve also drizzled a little caramel sauce on top when I wanted to make them extra indulgent for guests.

Side Dishes

These bars shine on their own, but I love serving them alongside a cup of hot apple cider or coffee for a cozy afternoon pick-me-up. They also pair well with a scoop of vanilla ice cream if you’re feeling festive and want a cool contrast.

Creative Ways to Present

For holiday parties, I’ve cut these bars into bite-size squares and arranged them on a pretty platter with a doily and sprigs of fresh rosemary or thyme for a rustic-chic look. If you want to dress them up, try layering whipped cream in small glasses with crumbled shortbread and pumpkin filling for mini parfaits.

Make Ahead and Storage

Storing Leftovers

I store leftover bars in an airtight container in the fridge, and they stay super fresh for up to 4 days. I’ve never had trouble with the crust getting soggy, which is a huge plus. Just keep the whipped cream separate if possible, or add it fresh before serving.

Freezing

Freezing is a lifesaver! I freeze the bars plain—no whipped cream—wrapped tightly in plastic wrap and foil. When I’m ready to enjoy, I let them thaw at room temperature for a couple of hours, and they taste almost as good as fresh. Perfect for holiday prep.

Reheating

I typically eat these bars cold or at room temp, but if you want to warm them up, a quick 10-15 second zap in the microwave does the trick—just be careful not to melt the cream. If reheating from frozen, let them thaw first for the best texture.

FAQs

Can I use fresh pumpkin instead of canned puree in this recipe?

Yes, you can! Just roast and puree fresh pumpkin (like sugar pie pumpkin) until smooth. Keep in mind fresh pumpkin may contain more moisture, so you might want to reduce the heavy cream slightly to achieve the right filling consistency.
What’s the best way to cut the bars without them falling apart?

Use the parchment paper overhang to carefully lift the entire set of bars from the pan, then use a sharp, clean knife to slice. Chill the bars thoroughly before cutting, and wipe the knife clean between each cut for neat squares.
Can I make the shortbread crust gluten-free?

Absolutely! Substitute a gluten-free all-purpose flour blend that measures cup-for-cup like regular flour. You may notice a slight change in texture, but it will still be delicious.
What’s the difference between pumpkin pie filling and pumpkin puree for this recipe?

Pumpkin pie filling is pre-spiced and sweetened, while pure pumpkin puree is just plain pumpkin. For this recipe, using plain puree lets you control spices and sugars, ensuring the perfect balance in your bars.

Final Thoughts

I honestly can’t recommend this Pumpkin Pie Bars with Shortbread Crust Recipe enough—it’s a true crowd-pleaser and a staple in my kitchen when pumpkin season rolls around. The combination of flaky shortbread and creamy pumpkin filling hits all the right cozy notes. Whether you’re making it for a family gathering or just a treat for yourself (hey, no judgment here!), it’s downright satisfying. Give it a try and let me know if it becomes a favorite in your home too!