Pumpkin Pie Bars Recipe
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.
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.