As autumn graces us with its golden leaves and sweater-worthy temperatures, our kitchens come alive with the warm, comforting aromas of cinnamon, nutmeg, and cloves. It’s a season of togetherness, a time when traditions are baked into the heart of every dessert. At the center of it all is the beloved pumpkin pie—a hallmark of Thanksgiving tables and cozy fall gatherings. Yet, as iconic as pumpkin pie is, crafting the perfect pie crust can feel daunting, especially during the busy holiday season.
Enter Pumpkin Pie Bars: the ultimate solution for anyone craving the classic flavors of pumpkin pie but seeking an easier, more approachable recipe. With a buttery shortbread crust that requires no rolling and a creamy pumpkin filling spiced to perfection, these bars are everything you love about pumpkin pie in a portable, crowd-friendly format. Whether you’re hosting a holiday feast, contributing to a potluck, or simply indulging your sweet tooth on a chilly autumn evening, these bars promise to deliver on both taste and convenience.
Why You’ll Love This Recipe:
- Effortless Preparation: No rolling pins, pie weights, or blind baking needed. The shortbread crust is as simple as pressing dough into a pan.
- Perfectly Portable: Bars are easy to slice, serve, and transport, making them ideal for gatherings or dessert buffets.
- Rich and Flavorful: The combination of a buttery crust and a silky, spiced pumpkin filling ensures every bite is a taste of fall.
- Make-Ahead Friendly: These bars taste even better after chilling, so they’re a perfect dessert to prepare in advance.
Ingredients You’ll Need:
For the Shortbread Crust:
- 1/2 cup (113g) unsalted butter, at room temperature
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) light brown sugar, packed
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups plus 2 tablespoons (205g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
For the Pumpkin Filling:
- 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
- 1 1/4 cups (10 ounces) heavy cream
- 3 large eggs, at room temperature
- 1/2 cup (100g) light brown sugar, packed
- 1/3 cup (66g) granulated sugar
- 2 teaspoons vanilla extract
- 1 tablespoon cornstarch
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
For the Whipped Cream Topping (Optional):
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
How to Make Pumpkin Pie Bars
Step 1: Prepare the Baking Pan
- Preheat your oven to 350°F (175°C).
- Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides. This makes it easy to lift the bars out of the pan once cooled.
Step 2: Make the Shortbread Crust
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the room-temperature butter, granulated sugar, and brown sugar on medium speed for about 3 minutes, until light and fluffy.
- Scrape down the sides of the bowl, then add the egg and vanilla extract. Mix until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, ground cinnamon, and kosher salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Press the dough evenly into the prepared pan, creating a smooth, even layer. Use the bottom of a measuring cup or your fingers to press it firmly into place.
- Bake the crust for 15 minutes, or until the edges are lightly golden and the center is set. Remove from the oven and set aside to cool slightly.
- Increase the oven temperature to 400°F (200°C) for the next step.
Step 3: Make the Pumpkin Filling
- In a large mixing bowl, whisk together the pumpkin puree, heavy cream, eggs, light brown sugar, granulated sugar, and vanilla extract until smooth.
- Add the cornstarch, pumpkin pie spice, ground cinnamon, and salt to the mixture. Whisk thoroughly, ensuring there are no lumps.
Step 4: Assemble and Bake
- Pour the pumpkin filling over the cooled shortbread crust, spreading it into an even layer.
- Place the baking pan on a larger baking sheet to catch any spills and make transferring to the oven easier.
- Bake at 400°F (200°C) for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for another 40 minutes, or until the filling is set around the edges but has a slight jiggle in the center.
- Remove from the oven and cool on a wire rack for 1 hour. Once cooled to room temperature, transfer to the refrigerator to chill for at least 3 hours, or overnight for best results.
Step 5: Whip the Cream (Optional)
- Just before serving, whip the heavy cream and powdered sugar in a chilled mixing bowl until soft peaks form.
- Dollop or pipe the whipped cream onto each bar for an elegant touch.
Helpful Tips:
- Make Ahead: These bars taste even better the next day. Prepare them a day in advance for stress-free entertaining.
- Cutting Clean Slices: Use a sharp knife and wipe it clean between cuts for perfectly neat edges.
- Room Temperature Ingredients: For a smoother filling, make sure your eggs and cream are at room temperature before mixing.
- Pumpkin Spice Boost: If you love bold flavors, sprinkle a bit of extra cinnamon or nutmeg on top of the whipped cream before serving.
Details:
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Chill Time: 3 hours
- Total Time: 4 hours 15 minutes
- Yield: 12-16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Notes:
- Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- These bars can be stored in an airtight container in the refrigerator for up to 5 days.
Nutritional Information (Per Serving):
Calories: 225 | Protein: 3g | Carbs: 28g | Fat: 12g | Fiber: 1g
Frequently Asked Questions:
Can I freeze these bars?
Yes! Once fully cooled and set, slice the bars and wrap each piece individually in plastic wrap. Place them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
What can I use instead of heavy cream?
Half-and-half can be used as a substitute, though the filling may be slightly less rich.
Can I double the recipe?
Absolutely! Use a 9×13-inch pan and increase the baking time slightly to ensure the filling sets properly.
Related Recipes:
If you loved these Pumpkin Pie Bars, you might also enjoy:
Conclusion:
These Pumpkin Pie Bars are proof that you can have all the flavors of a classic pumpkin pie without the hassle of rolling out dough or worrying about a cracked crust. Whether you’re baking for a crowd or savoring a quiet moment with a cup of tea, these bars are the perfect sweet treat to capture the essence of autumn. So grab your apron, whip up a batch, and enjoy the cozy, nostalgic flavors of fall with every bite!
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Pumpkin Pie Bars: A Classic Dessert, Simplified
Description
As autumn graces us with its golden leaves and sweater-worthy temperatures, our kitchens come alive with the warm, comforting aromas of cinnamon, nutmeg, and cloves. It’s a season of togetherness, a time when traditions are baked into the heart of every dessert. At the center of it all is the beloved pumpkin pie—a hallmark of Thanksgiving tables and cozy fall gatherings. Yet, as iconic as pumpkin pie is, crafting the perfect pie crust can feel daunting, especially during the busy holiday season.
Enter Pumpkin Pie Bars: the ultimate solution for anyone craving the classic flavors of pumpkin pie but seeking an easier, more approachable recipe. With a buttery shortbread crust that requires no rolling and a creamy pumpkin filling spiced to perfection, these bars are everything you love about pumpkin pie in a portable, crowd-friendly format. Whether you’re hosting a holiday feast, contributing to a potluck, or simply indulging your sweet tooth on a chilly autumn evening, these bars promise to deliver on both taste and convenience.
Ingredients
For the Shortbread Crust:
- 1/2 cup (113g) unsalted butter, at room temperature
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) light brown sugar, packed
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups plus 2 tablespoons (205g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
For the Pumpkin Filling:
- 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
- 1 1/4 cups (10 ounces) heavy cream
- 3 large eggs, at room temperature
- 1/2 cup (100g) light brown sugar, packed
- 1/3 cup (66g) granulated sugar
- 2 teaspoons vanilla extract
- 1 tablespoon cornstarch
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
For the Whipped Cream Topping (Optional):
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
Step 1: Prepare the Baking Pan
- Preheat your oven to 350°F (175°C).
- Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides. This makes it easy to lift the bars out of the pan once cooled.
Step 2: Make the Shortbread Crust
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the room-temperature butter, granulated sugar, and brown sugar on medium speed for about 3 minutes, until light and fluffy.
- Scrape down the sides of the bowl, then add the egg and vanilla extract. Mix until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, ground cinnamon, and kosher salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Press the dough evenly into the prepared pan, creating a smooth, even layer. Use the bottom of a measuring cup or your fingers to press it firmly into place.
- Bake the crust for 15 minutes, or until the edges are lightly golden and the center is set. Remove from the oven and set aside to cool slightly.
- Increase the oven temperature to 400°F (200°C) for the next step.
Step 3: Make the Pumpkin Filling
- In a large mixing bowl, whisk together the pumpkin puree, heavy cream, eggs, light brown sugar, granulated sugar, and vanilla extract until smooth.
- Add the cornstarch, pumpkin pie spice, ground cinnamon, and salt to the mixture. Whisk thoroughly, ensuring there are no lumps.
Step 4: Assemble and Bake
- Pour the pumpkin filling over the cooled shortbread crust, spreading it into an even layer.
- Place the baking pan on a larger baking sheet to catch any spills and make transferring to the oven easier.
- Bake at 400°F (200°C) for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for another 40 minutes, or until the filling is set around the edges but has a slight jiggle in the center.
- Remove from the oven and cool on a wire rack for 1 hour. Once cooled to room temperature, transfer to the refrigerator to chill for at least 3 hours, or overnight for best results.
Step 5: Whip the Cream (Optional)
- Just before serving, whip the heavy cream and powdered sugar in a chilled mixing bowl until soft peaks form.
- Dollop or pipe the whipped cream onto each bar for an elegant touch.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- These bars can be stored in an airtight container in the refrigerator for up to 5 days.