Looking for a cozy, crowd-pleasing dessert that captures all the warm, spiced flavors of fall without the hassle of making traditional pie? This Pumpkin Pie Bars Recipe is your answer. With a buttery shortbread crust and silky pumpkin filling, these bars slice cleanly, stack neatly, and deliver the same nostalgic flavor of classic pumpkin pie—with none of the fuss. Whether you’re hosting Thanksgiving, baking for a potluck, or simply craving a fall-inspired treat, these bars are built for sharing, storing, and impressing.
Why Make Pumpkin Pie Bars Instead of Pie?
Let’s face it—pumpkin pie is delicious, but it’s also messy to cut, tricky to plate, and not always the easiest dessert to transport. This Pumpkin Pie Bars Recipe solves all of that.
- Easy to serve and slice: No soggy bottom or collapsing wedges.
- Perfect for gatherings: Makes 12–16 servings, ideal for feeding a crowd.
- Better texture throughout: Consistent from edge to center.
- Freezer-friendly: Make ahead and store with ease.
From bake sales to holiday tables, these pumpkin pie bars are dependable, flavorful, and endlessly convenient.
Ingredients for the Best Pumpkin Pie Bars
For the Buttery Shortbread Crust:
- 1 cup (2 sticks) unsalted butter, melted
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2 cups all-purpose flour
For the Creamy Pumpkin Filling:
- 1 (15-ounce) can pure pumpkin puree (not pumpkin pie filling)
- ¾ cup packed brown sugar
- 3 large eggs
- 1 cup heavy cream (or full-fat evaporated milk)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Step-by-Step Instructions
1. Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy lifting later.
2. Make the Shortbread Crust
In a mixing bowl, combine melted butter, sugar, vanilla, and salt until smooth. Stir in the flour until a soft dough forms.
Press the dough evenly into the bottom of your pan using clean hands or the bottom of a measuring cup. Bake for 15–18 minutes, or until the edges are lightly golden. Remove from oven, but don’t turn it off—you’ll need it again soon.
3. Mix the Pumpkin Filling
In a large bowl, whisk together the pumpkin puree and brown sugar until smooth. Add the eggs, then stir in the cream, spices, salt, and vanilla extract. Whisk until fully combined and velvety.
4. Bake the Pumpkin Bars
Pour the pumpkin filling directly over the warm crust and smooth it out evenly. Return the pan to the oven and bake for 35–40 minutes, or until the center is just set and no longer jiggles when shaken.
5. Cool and Chill
Let the bars cool completely at room temperature, then refrigerate for at least 2 hours—this helps them firm up and slice cleanly.
6. Slice and Serve
Once fully chilled, use the parchment to lift the bars from the pan. Slice into squares with a hot, sharp knife, wiping between cuts for neat edges.
Serve chilled or at room temperature with a dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of maple syrup.
Tips for Perfect Pumpkin Pie Bars
- Don’t rush the chill time: This is key to firm, sliceable bars.
- Use pure pumpkin puree: Avoid pumpkin pie filling, which has added sugars and spices.
- Substitute the cream if needed: Evaporated milk works great in place of heavy cream.
- Make ahead: These bars actually taste better the next day as the flavors deepen.
- Cut cleanly: Use a warm knife and wipe it clean between slices for bakery-worthy presentation.
Serving Ideas
These pumpkin bars are a fall staple you can dress up or down:
- For casual gatherings: Serve chilled on a platter with fresh whipped cream.
- For holiday tables: Stack them on a tiered stand with cinnamon sticks and pumpkin seeds for visual flair.
- For dessert boards: Cut them into bite-sized cubes and pair with candied nuts, apple slices, and chocolate bark.
They’re also freezer-friendly—perfect for prepping ahead of time. Just wrap and freeze for up to 3 months.
More Delicious Dessert Recipes You’ll Love
- Grilled Peach Sundaes: The Perfect Summer Dessert
- Watermelon Fruit Cake: A Refreshing Summer Dessert
- Honeycomb Cheesecake – A Floral Summer Dessert
Conclusion
This recipe has been tested and tweaked to perfection. The shortbread crust holds firm without crumbling, the filling bakes up smooth and spiced, and the bars stay sturdy even after refrigeration.
Bonus: No tricky pie dough, no runny centers, and no stress.
Pumpkin Pie Bars Recipe
Ingredients
For the Buttery Shortbread Crust:
- 1 cup 2 sticks unsalted butter, melted
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2 cups all-purpose flour
For the Creamy Pumpkin Filling:
- 1 15-ounce can pure pumpkin puree (not pumpkin pie filling)
- ¾ cup packed brown sugar
- 3 large eggs
- 1 cup heavy cream or full-fat evaporated milk
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy lifting later.
- Make the Shortbread Crust: In a mixing bowl, combine melted butter, sugar, vanilla, and salt until smooth. Stir in the flour until a soft dough forms. Press the dough evenly into the bottom of your pan using clean hands or the bottom of a measuring cup. Bake for 15–18 minutes, or until the edges are lightly golden. Remove from oven, but don’t turn it off—you’ll need it again soon.
- Mix the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree and brown sugar until smooth. Add the eggs, then stir in the cream, spices, salt, and vanilla extract. Whisk until fully combined and velvety.
- Bake the Pumpkin Bars: Pour the pumpkin filling directly over the warm crust and smooth it out evenly. Return the pan to the oven and bake for 35–40 minutes, or until the center is just set and no longer jiggles when shaken.
- Cool and Chill: Let the bars cool completely at room temperature, then refrigerate for at least 2 hours—this helps them firm up and slice cleanly.
- Slice and Serve: Once fully chilled, use the parchment to lift the bars from the pan. Slice into squares with a hot, sharp knife, wiping between cuts for neat edges. Serve chilled or at room temperature with a dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of maple syrup.
Notes
- Don’t rush the chill time: This is key to firm, sliceable bars.
- Use pure pumpkin puree: Avoid pumpkin pie filling, which has added sugars and spices.
- Substitute the cream if needed: Evaporated milk works great in place of heavy cream.
- Make ahead: These bars actually taste better the next day as the flavors deepen.
- Cut cleanly: Use a warm knife and wipe it clean between slices for bakery-worthy presentation.
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