Description
These Pumpkin Pie Bars combine a buttery shortbread crust with a creamy, spiced pumpkin filling, topped with freshly whipped cream for the perfect fall dessert. Easy to make and wonderfully flavorful, these bars are ideal for holiday gatherings or cozy evenings.
Ingredients
Scale
Shortbread Crust
- 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
Pumpkin Filling
- 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
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Prepare the crust: Preheat the oven to 350°F. Line a 9 x 9 inch baking pan with parchment paper, allowing the sides to extend 2 inches beyond the pan edges for easy removal. Set aside.
- Cream butter and sugars: In a stand mixer with paddle attachment, beat the butter, granulated sugar, and brown sugar for 3 minutes until light and fluffy. Scrape down the bowl sides to ensure even mixing.
- Add egg and vanilla: Mix in the egg and vanilla extract until fully combined.
- Add dry ingredients: Add the flour, baking powder, cinnamon, and salt. Mix just until the dough starts to come together and pull away from the bowl sides. Avoid over mixing.
- Press and bake crust: Press the dough evenly into the prepared pan using the bottom of a measuring cup to compact and level. Bake at 350°F for about 15 minutes until edges are slightly golden and center is mostly set but not raw. Remove and cool slightly.
- Increase oven temperature: Raise the oven temperature to 400°F for the filling baking step.
- Mix pumpkin filling: In a large bowl, whisk together pumpkin puree, heavy cream, eggs, brown sugar, granulated sugar, and vanilla until smooth.
- Add spices and cornstarch: Whisk in cornstarch, pumpkin pie spice, cinnamon, and salt until fully incorporated.
- Pour filling and bake: Pour the filling evenly over the pre-baked crust. Place the pan on a large baking sheet for stability. Bake at 400°F for 15 minutes, then reduce heat to 350°F and bake for about 40 minutes more until edges are set and center remains slightly wobbly.
- Cool and chill: Remove from oven and cool on a wire rack for 45 to 60 minutes. Then refrigerate for at least 3 hours or overnight to fully set.
- Make whipped cream topping: Using a stand mixer with whisk attachment, beat heavy whipping cream and powdered sugar on medium-high until firm peaks form, about 2 minutes. Keep chilled until serving.
- Serve: Top chilled pumpkin bars with whipped cream swirls and a sprinkle of nutmeg. Slice into 16 squares and serve.
Notes
- Store bars tightly covered in the refrigerator for up to 4 days; best served chilled.
- Bars can be frozen before adding whipped cream topping; defrost at room temperature before serving.
- Use parchment paper with overhang to easily lift bars out of the pan.
- Do not over bake the pumpkin filling to keep it creamy and prevent cracking.
- For a dairy-free variation, substitute heavy cream and butter with suitable alternatives, though texture will vary.
Nutrition
- Serving Size: 1 square
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 75 mg
