Pumpkin Pie Bars Recipe

I’m so excited to share this Pumpkin Pie Bars Recipe with you because it’s the perfect blend of creamy pumpkin filling and buttery shortbread crust all in one easy bar. If you love the flavors of classic pumpkin pie but want something faster and more convenient to serve—trust me, these bars will become your new go-to dessert. They’re great for holidays, weeknight treats, or anytime you need a little autumn magic on your plate.

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Ingredients You’ll Need

The ingredients combine pantry staples with autumn classics that create a well-balanced, rich flavor. Using real pumpkin puree (not pie filling) ensures the filling is fresh and not overly sweet. Don’t forget the spices—they’re the stars that give you all that cozy fall aroma!

• Unsalted Butter: Room temperature for perfect creaming and flavor control.
• Granulated Sugar & Light Brown Sugar: Together they add sweetness and a subtle molasses note in both crust and filling.
• Eggs: Bring structure to the crust and help the filling set just right.
• Vanilla Extract: Adds warmth and depth to both layers.
• All-Purpose Flour: Spoon and level for accurate measurement to ensure the crust bakes evenly.
• Baking Powder: Just a touch helps the crust remain tender yet firm.
• Ground Cinnamon & Pumpkin Pie Spice: Mix of spices essential for that signature pumpkin pie flavor.
• Kosher Salt: Balances sweetness and enhances the spices.
• Pumpkin Puree: The hero of the filling—make sure it’s plain pumpkin, not pumpkin pie mix.
• Heavy Cream: Adds richness and creaminess to the filling and whipped topping.
• Cornstarch: Helps thicken the filling so it holds together beautifully when sliced.
• Powdered Sugar: Sweetens the whipped cream topping just right without graininess.

Variations

I love making this pumpkin pie bars recipe my own by switching up the toppings or trying different crust bases. You can customize it easily based on what you have or your dietary preferences—you’ll find it’s very forgiving but still reliably delicious.

• Graham Cracker Crust: I sometimes swap the shortbread for a graham cracker crust to add a little extra crunch and classic pie feel.
• Vegan Version: Replacing butter with coconut oil and using a flax egg works surprisingly well if you want to make this vegan-friendly.
• Spiced Up: Adding a pinch of nutmeg or ginger into the pumpkin filling amped up the warmth for me, especially during chilly evenings.
• Whipped Topping Alternatives: Try a dollop of Greek yogurt or mascarpone cream instead of whipped cream for a tangier finish.

How to Make Pumpkin Pie Bars Recipe

Step 1: Prep and Bake the Shortbread Crust

Start by preheating your oven to 350°F and lining a 9×9 inch pan with parchment paper that hangs over the edges—trust me, it makes removing the bars super easy later. Cream the butter and both sugars in a mixer until light and fluffy; it’s amazing how much this little step boosts texture. Add the egg and vanilla, then fold in the flour, baking powder, cinnamon, and salt until the dough just pulls away from the bowl sides. Press the dough evenly into your pan—I like using the bottom of a measuring cup for a smooth finish. Bake for about 15 minutes until the edges turn golden and the center isn’t raw but still a bit soft. Set it aside while you whip up the filling.

Step 2: Mix and Bake the Pumpkin Filling

Increase your oven temperature to 400°F. Then whisk together pumpkin puree, heavy cream, eggs, both sugars, and vanilla until smooth. Stir in cornstarch, pumpkin pie spice, cinnamon, and salt to get the classic pie flavor and thickening power. Pour the filling carefully over your pre-baked crust—don’t worry if it looks thin! Bake the bars on a large baking sheet for 15 minutes at 400°F, then lower the heat to 350°F and bake for another 40 minutes, or until edges are set but the center still jiggles slightly. Overbaking can dry out the filling, so keep a close eye.

Step 3: Cool, Chill, and Top with Whipped Cream

Once baked, cool your bars on a wire rack for up to an hour, then pop them in the fridge to chill for at least 3 hours or overnight if you have the patience! The chilling step is crucial because it lets the filling set properly so the bars slice nicely. Before serving, whip your heavy cream with powdered sugar until soft peaks form—this adds a light, creamy contrast to the spiced pumpkin. I like to swirl it over the top and dust with a bit of nutmeg for a finishing touch that’s as pleasing as it is fragrant.

How to Serve Pumpkin Pie Bars Recipe

Garnishes

I always top these bars with freshly whipped cream and a sprinkle of nutmeg for that cozy vibe. Sometimes I add chopped toasted pecans for a satisfying crunch, or a drizzle of caramel sauce if I’m feeling indulgent. It’s the little details that make serving these bars special.

Side Dishes

These pumpkin pie bars pair wonderfully with a hot cup of spiced tea, a bold coffee, or even a glass of cold milk for the kids—or yourself! I’ve also served them alongside cinnamon ice cream or vanilla bean gelato for a dreamy dessert spread at parties.

Creative Ways to Present

For holiday gatherings, I like to cut the bars into bite-sized squares and serve them on a festive platter garnished with fresh cranberries and rosemary sprigs. You can also make mini versions in muffin tins for individual servings that look adorable and are perfect for potlucks.

Make Ahead and Storage

Storing Leftovers

I store my leftover pumpkin pie bars in an airtight container in the fridge, and they stay fresh and moist for up to 4 days. If you like, you can even put the whipped cream topping on just before serving to keep it fresh longer.

Freezing

Freezing works great if you want to prepare in advance. I freeze the bars without the whipped cream topping—wrap them tightly in plastic wrap and foil. When ready to enjoy, thaw at room temperature, then add fresh whipped cream on top. The texture and flavors hold up nicely!

Reheating

If you prefer your bars warm, I gently warm a slice in the microwave for about 15 seconds. Adding cool whipped cream right after makes an irresistible contrast. Avoid reheating too long or you’ll lose that creamy texture in the filling.

FAQs

Final Thoughts

I absolutely love how this Pumpkin Pie Bars Recipe takes all the best parts of pumpkin pie and puts them in a simple, sliceable form. When I first tried making pumpkin bars, I struggled with soggy crusts or fillings that didn’t set. This recipe changed everything—it’s reliably delicious, easy to make, and perfect to share or keep all to yourself. I’m confident that once you try it, it’ll become a staple in your dessert lineup too. So go ahead, give it a whirl, and let me know how it turns out because I just know you’ll enjoy every bite as much as I do.

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